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Enhancing Hot Air Drying Efficiency through Electrostatic Field-Ultrasonic Coupling Pretreatment.
Ri-Fu Yang1, Ying-Ying Peng1, Yu-Rong Wang1
1School of Physics and Optoelectronics, South China University of Technology, Guangzhou 510640, China.
Foods (Basel, Switzerland)
|April 28, 2023
Summary
Electrostatic field-ultrasonic coupling pretreatment significantly improves ginkgo fruit drying efficiency. Optimized conditions enhance moisture removal and drying rates, validated by kinetic modeling.
Area of Science:
- Food Science and Technology
- Agricultural Engineering
- Material Science
Background:
- Drying compact, biologically active materials like ginkgo fruits is challenging.
- Conventional drying methods can be inefficient and impact product quality.
- Novel pretreatment techniques are needed to enhance drying processes.
Purpose of the Study:
- To investigate the efficacy of electrostatic field-ultrasonic coupling pretreatment for ginkgo fruit drying.
- To optimize pretreatment and hot air drying parameters for improved efficiency.
- To analyze the drying kinetics of ginkgo fruits after pretreatment.
Main Methods:
- Design and construction of an experimental device for coupled pretreatment.
- Response surface methodology (RSM) to determine optimal process parameters.
- Analysis of drying kinetics using a two-term model.
Main Results:
- Optimal parameters identified: 11.252 kV electrostatic voltage, 590.074 W ultrasound power, 32.799 min pretreatment time, 85 °C drying temperature.
- High correlation achieved between moisture content and the two-term drying model under optimized conditions.
- Significant improvement in the drying rate of ginkgo fruits post-pretreatment.
Conclusions:
- Electrostatic field-ultrasonic coupling is an effective pretreatment for enhancing ginkgo fruit hot air drying.
- Optimized parameters maximize drying efficiency and improve kinetic model fit.
- This method offers a promising approach for efficient drying of similar biological materials.
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