Ultrasonic assisted far infrared drying characteristics and energy consumption of ginger slices
Three drying methods, including far infrared drying, infrared convection drying, and ultrasonic pretreatment assisted far infrared drying, were adopted in the drying of ginger slices. The effects of main parameters (ultrasonic pretreatment power and time, far infrared temperature and power, sample t...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-01-01
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| Series: | Ultrasonics Sonochemistry |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1350417722003832 |
| _version_ | 1828067458064318464 |
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| author | Dongyan Zhang Dan Huang Yixiao Zhang Yijun Lu Shuai Huang Guiliang Gong Lijun Li |
| author_facet | Dongyan Zhang Dan Huang Yixiao Zhang Yijun Lu Shuai Huang Guiliang Gong Lijun Li |
| author_sort | Dongyan Zhang |
| collection | DOAJ |
| description | Three drying methods, including far infrared drying, infrared convection drying, and ultrasonic pretreatment assisted far infrared drying, were adopted in the drying of ginger slices. The effects of main parameters (ultrasonic pretreatment power and time, far infrared temperature and power, sample thickness, infrared convection temperature) on the drying kinetics, energy consumption, and color change were investigated and discussed in detail. The results showed that the drying process of ginger slices was controlled by falling rate period. For far infrared drying, the drying rate increased with the increase of infrared temperature and decrease of sample thickness, while the infrared power had no obvious effect on the drying process. The infrared convection drying showed the fastest drying rate and the smallest color change, however, the energy consumption was the highest. For ultrasonic pretreatment assisted far infrared drying, an appropriate ultrasonic pretreatment time and power would promote the far infrared drying process and the energy consumption was only slightly increased. However, the color change was relatively large. The ultrasound technology showed its greatest potential to enhance the drying rate at the early stage of drying and increasing ultrasonic power was more effective than prolonging the pretreatment time in promoting far infrared drying. |
| first_indexed | 2024-04-10T23:46:51Z |
| format | Article |
| id | doaj.art-516f9565c9ee43cfaf6c9a8720ac5461 |
| institution | Directory Open Access Journal |
| issn | 1350-4177 |
| language | English |
| last_indexed | 2024-04-10T23:46:51Z |
| publishDate | 2023-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Ultrasonics Sonochemistry |
| spelling | doaj.art-516f9565c9ee43cfaf6c9a8720ac54612023-01-11T04:28:00ZengElsevierUltrasonics Sonochemistry1350-41772023-01-0192106287Ultrasonic assisted far infrared drying characteristics and energy consumption of ginger slicesDongyan Zhang0Dan Huang1Yixiao Zhang2Yijun Lu3Shuai Huang4Guiliang Gong5Lijun Li6Department of Mechanical and Electrical Engineering, Central South University of Forestry and Technology, Changsha 410004, ChinaCorresponding author.; Department of Mechanical and Electrical Engineering, Central South University of Forestry and Technology, Changsha 410004, ChinaDepartment of Mechanical and Electrical Engineering, Central South University of Forestry and Technology, Changsha 410004, ChinaDepartment of Mechanical and Electrical Engineering, Central South University of Forestry and Technology, Changsha 410004, ChinaDepartment of Mechanical and Electrical Engineering, Central South University of Forestry and Technology, Changsha 410004, ChinaDepartment of Mechanical and Electrical Engineering, Central South University of Forestry and Technology, Changsha 410004, ChinaDepartment of Mechanical and Electrical Engineering, Central South University of Forestry and Technology, Changsha 410004, ChinaThree drying methods, including far infrared drying, infrared convection drying, and ultrasonic pretreatment assisted far infrared drying, were adopted in the drying of ginger slices. The effects of main parameters (ultrasonic pretreatment power and time, far infrared temperature and power, sample thickness, infrared convection temperature) on the drying kinetics, energy consumption, and color change were investigated and discussed in detail. The results showed that the drying process of ginger slices was controlled by falling rate period. For far infrared drying, the drying rate increased with the increase of infrared temperature and decrease of sample thickness, while the infrared power had no obvious effect on the drying process. The infrared convection drying showed the fastest drying rate and the smallest color change, however, the energy consumption was the highest. For ultrasonic pretreatment assisted far infrared drying, an appropriate ultrasonic pretreatment time and power would promote the far infrared drying process and the energy consumption was only slightly increased. However, the color change was relatively large. The ultrasound technology showed its greatest potential to enhance the drying rate at the early stage of drying and increasing ultrasonic power was more effective than prolonging the pretreatment time in promoting far infrared drying.http://www.sciencedirect.com/science/article/pii/S1350417722003832Far infrared dryingUltrasonic pretreatmentGinger slicesEnergy consumptionColor change |
| spellingShingle | Dongyan Zhang Dan Huang Yixiao Zhang Yijun Lu Shuai Huang Guiliang Gong Lijun Li Ultrasonic assisted far infrared drying characteristics and energy consumption of ginger slices Ultrasonics Sonochemistry Far infrared drying Ultrasonic pretreatment Ginger slices Energy consumption Color change |
| title | Ultrasonic assisted far infrared drying characteristics and energy consumption of ginger slices |
| title_full | Ultrasonic assisted far infrared drying characteristics and energy consumption of ginger slices |
| title_fullStr | Ultrasonic assisted far infrared drying characteristics and energy consumption of ginger slices |
| title_full_unstemmed | Ultrasonic assisted far infrared drying characteristics and energy consumption of ginger slices |
| title_short | Ultrasonic assisted far infrared drying characteristics and energy consumption of ginger slices |
| title_sort | ultrasonic assisted far infrared drying characteristics and energy consumption of ginger slices |
| topic | Far infrared drying Ultrasonic pretreatment Ginger slices Energy consumption Color change |
| url | http://www.sciencedirect.com/science/article/pii/S1350417722003832 |
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