Biysk, Barkaul, Russian Federation
Biysk, Barkaul, Russian Federation
Biysk, Barkaul, Russian Federation
Biysk, Barkaul, Russian Federation
Biysk, Barkaul, Russian Federation
The paper deals with the process of convective drying of materials using potatoes as an example at 60 C. To intensify the drying process, non-contact ultrasound with different acoustic pressure levels in the range 130-175 dB was applied. Ultrasonic drying at175 dB reduced the drying time of potatoes by 57.1%to compare with the convection drying. We observed a step change of drying speed during the initial phase (at high moisture content) at acoustic pressure level of 150 dB. It allows to predict the activation of dehydration mechanism without a phase change, i.e., by dispersing moisture from the surface of the material to be dried. To verify the dispersion mechanism, we captured water droplets with the immersion liquid slide. The number of dispersed droplets decreased along with decreasing of material moisture content. The optimum of acoustic pressure level is 160-165 dB range in terms of reduced drying time and energy consumption. Two drum-type dryer designs have been proposed to increase the mass of material being dried at the same time. Ultrasonic drying (160-165 dB) of diced potatoes by these units was 45-47% faster than convection drying.
acoustic pressure level, drying, dispersing, ultrasonic dryer, drying curve
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