Japan uses ultrasound to promote food dehydration August 10, 2004
March 09 14:21:54, 2021
A few days ago, Japanese scientists applied a scientific research project using ultrasonic technology to promote food dehydration to the food industry and succeeded. When using this technology to dry foods, ultrasonic waves can increase the speed of moisture in foods and accelerate food dehydration. Using a drying system formed of ultrasonic waves and solar energy and warm air, cereal syrup, tomato sauce, liquid egg, and the like can be dried, and moisture is dried from 5% to 7% to 0.5%. Short drying time and low heat consumption. Electric and ultrasonic technology can also be used, with appropriate pressure devices, can increase the general food vacuum filtration or centrifugal separation efficiency. Ultrasonic waves can accelerate the separation of water, and the current and charge flowing between the two electrodes can move the water and increase its dehydration efficiency. This technology is suitable for foods with poor heat-resistance, high viscosity and high fidelity, which are difficult to dry, such as dehydration of foods containing suspensions or gelatins. Experiments have shown that the fruit juice recovery rate from 80% to 85% can be increased to 85% to 90%.