Enhancing Hot Air Drying Efficiency through Electrostatic Field–Ultrasonic Coupling Pretreatment
The drying of compact and biologically active materials presents significant challenges. In this study, we propose using electrostatic field–ultrasonic coupling pretreatment to enhance the drying efficiency of ginkgo fruits. We designed and constructed an experimental device to investigate the effec...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-04-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/8/1727 |
| _version_ | 1797605419180359680 |
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| author | Ri-Fu Yang Ying-Ying Peng Yu-Rong Wang |
| author_facet | Ri-Fu Yang Ying-Ying Peng Yu-Rong Wang |
| author_sort | Ri-Fu Yang |
| collection | DOAJ |
| description | The drying of compact and biologically active materials presents significant challenges. In this study, we propose using electrostatic field–ultrasonic coupling pretreatment to enhance the drying efficiency of ginkgo fruits. We designed and constructed an experimental device to investigate the effects of ultrasonic power, pretreatment time, hot air drying temperature, and electrostatic field voltage on the moisture content of the fruits. We used the response surface methodology to identify optimal process conditions and further explored the kinetic model for the moisture content of the fruits under the pretreatment. The results showed that the optimal process parameters for electrostatic–ultrasound pretreatment and the drying of ginkgo fruits were: an electrostatic field voltage of 11.252 kV, an ultrasound power of 590.074 W, a pretreatment time of 32.799 min, and a hot air drying temperature of 85 °C. Under the optimized process conditions, the correlation between the moisture content of ginkgo fruits and the two-term drying kinetics model was the highest. After electrostatic–ultrasound coupling pretreatment, the drying rate of ginkgo fruits was significantly improved during hot air drying. |
| first_indexed | 2024-03-11T05:00:50Z |
| format | Article |
| id | doaj.art-1b727fd64e2c45378fafe4cf64b33d9e |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T05:00:50Z |
| publishDate | 2023-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-1b727fd64e2c45378fafe4cf64b33d9e2023-11-17T19:15:50ZengMDPI AGFoods2304-81582023-04-01128172710.3390/foods12081727Enhancing Hot Air Drying Efficiency through Electrostatic Field–Ultrasonic Coupling PretreatmentRi-Fu Yang0Ying-Ying Peng1Yu-Rong Wang2School of Physics and Optoelectronics, South China University of Technology, Guangzhou 510640, ChinaSchool of Physics and Optoelectronics, South China University of Technology, Guangzhou 510640, ChinaSchool of Physics and Optoelectronics, South China University of Technology, Guangzhou 510640, ChinaThe drying of compact and biologically active materials presents significant challenges. In this study, we propose using electrostatic field–ultrasonic coupling pretreatment to enhance the drying efficiency of ginkgo fruits. We designed and constructed an experimental device to investigate the effects of ultrasonic power, pretreatment time, hot air drying temperature, and electrostatic field voltage on the moisture content of the fruits. We used the response surface methodology to identify optimal process conditions and further explored the kinetic model for the moisture content of the fruits under the pretreatment. The results showed that the optimal process parameters for electrostatic–ultrasound pretreatment and the drying of ginkgo fruits were: an electrostatic field voltage of 11.252 kV, an ultrasound power of 590.074 W, a pretreatment time of 32.799 min, and a hot air drying temperature of 85 °C. Under the optimized process conditions, the correlation between the moisture content of ginkgo fruits and the two-term drying kinetics model was the highest. After electrostatic–ultrasound coupling pretreatment, the drying rate of ginkgo fruits was significantly improved during hot air drying.https://www.mdpi.com/2304-8158/12/8/1727electrostatic fieldultrasoniccoupling pretreatmentginkgo fruitsdrying efficiency |
| spellingShingle | Ri-Fu Yang Ying-Ying Peng Yu-Rong Wang Enhancing Hot Air Drying Efficiency through Electrostatic Field–Ultrasonic Coupling Pretreatment Foods electrostatic field ultrasonic coupling pretreatment ginkgo fruits drying efficiency |
| title | Enhancing Hot Air Drying Efficiency through Electrostatic Field–Ultrasonic Coupling Pretreatment |
| title_full | Enhancing Hot Air Drying Efficiency through Electrostatic Field–Ultrasonic Coupling Pretreatment |
| title_fullStr | Enhancing Hot Air Drying Efficiency through Electrostatic Field–Ultrasonic Coupling Pretreatment |
| title_full_unstemmed | Enhancing Hot Air Drying Efficiency through Electrostatic Field–Ultrasonic Coupling Pretreatment |
| title_short | Enhancing Hot Air Drying Efficiency through Electrostatic Field–Ultrasonic Coupling Pretreatment |
| title_sort | enhancing hot air drying efficiency through electrostatic field ultrasonic coupling pretreatment |
| topic | electrostatic field ultrasonic coupling pretreatment ginkgo fruits drying efficiency |
| url | https://www.mdpi.com/2304-8158/12/8/1727 |
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