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Drying characteristics of ultrasound assisted hot air drying of Flos Lonicerae.

Authors
  • Liu, Yunhong
  • Sun, Yue
  • Miao, Shuai
  • Li, Fang
  • Luo, Denglin
Type
Published Article
Journal
Journal of food science and technology
Publication Date
Aug 01, 2015
Volume
52
Issue
8
Pages
4955–4964
Identifiers
DOI: 10.1007/s13197-014-1612-3
PMID: 26243915
Source
Medline
Keywords
License
Unknown

Abstract

Ultrasound assisted hot air drying of Flos Lonicerae was investigated in this study. The effects of drying parameters such as ultrasonic radiation distance, ultrasonic power and drying temperature on drying characteristics were discussed. The results showed that ultrasound application has positive and significant effects on hot air drying. Shortening ultrasonic radiation distance is beneficial to improve both ultrasonic energy efficiency and drying rate. Higher ultrasonic power had more positive and significant effects on drying rate. The influence of ultrasound power on drying rate decreased along with the decrease of moisture content during drying process, especially at low ultrasound powers. The increase of drying temperature significantly caused the reduction of drying time. D eff values ranged from 5.05 × 10(-11) to 20.33 × 10(-11) m(2)/s in ultrasound assisted hot air drying of Flos Lonicerae, and increased with the increase in drying temperature and ultrasonic power. The corresponding activation energy values ranged from 28.90 to 36.05 kJ/mol, and decreased with the increase in applied ultrasonic power. Therefore, ultrasound assistance is a helpful and promising method to enhance hot air drying process.

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