A. Mulet, J.A. Cárcel, J.V. García-Pérez, E. Riera
Capítulo 19 del libro "Ultrasound Technologies for Food and Bioprocessing” pp. 511-534, Ed. H. Feng, J. Weiss and G.V. Barbosa, Springer, New York 2011. ISBN: 978-1-4419-7471-6
This chapter deals with the application of power ultrasound, also named high-intensity ultrasound, in the hot air drying of foods. The aim of ultrasound-assisted drying is to overcome some of the limitations of traditional convective drying systems, especially by increasing drying rate without reducing quality attributes. The effects of ultrasound on drying rate are responsible for some of the phenomena produced in the internal and/or external resistance to mass transfer.
