A New High-intensity Ultrasonic Technology for Food Dehydration *

@inproceedings{GallegoJurez2013ANH,
  title={A New High-intensity Ultrasonic Technology for Food Dehydration *},
  author={Juan A. Gallego-Ju{\'a}rez and G. Rodriguez-Corral J. C. G{\'a}lvez Moraleda and Tzyy Schiuan Yang},
  year={2013}
}
At present, there is a growing interest in the field of dehydration for preserving food. Ultrasonic energy represents a means to obtain dehydration without affecting the food. This paper deals with an experimental study about the use of high-intensity ultrasound for vegetable dehydration by using a new power ultrasound generator and a procedure in which ultrasonic vibrations are applied in direct contact with the product and under a certain static pressure. The drying effect of this new process… CONTINUE READING

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