title: Enhancement of mass transfer by ultrasound: Application to adsorbent regeneration and food drying/dehydration.
abstract: The physical mechanisms of heat and mass transfer enhancement by ultrasound have been identified by people. Basically, the effect of 'cavitation' induced by ultrasound is the main reason for the enhancement of heat and mass transfer in a liquid environment, and the acoustic streaming and vibration are the main reasons for that in a gaseous environment. The adsorbent regeneration and food drying/dehydration are typical heat and mass transfer process, and the intensification of the two processes by ultrasound is of complete feasibility. This paper makes an overview on recent studies regarding applications of power ultrasound to adsorbent regeneration and food drying/dehydration. The concerned adsorbents include desiccant materials (typically like silica gel) for air dehumidification and other ones (typically active carbon and polymeric resin) for water treatment. The applications of ultrasound in the regeneration of these adsorbents have been proved to be energy saving. The concerned foods are mostly fruits and vegetables. Although the ultrasonic treatment may cause food degradation or nutrient loss, it can greatly reduce the food processing time and decrease drying temperature. From the literature, it can be seen that the ultrasonic conditions (i.e., acoustic frequency and power levels) are always focused on during the study of ultrasonic applications. The increasing number of relevant studies argues that ultrasound is a very promising technology applied to the adsorbent regeneration and food drying/dehydration.
authors.affiliation: Institute of Refrigeration and Cryogenics, Shanghai Jiao Tong University, Shanghai 200240, China. Electronic address: yeyao10000@sjtu.edu.cn.
authors.forename: Ye
authors.initials: Y
authors.lastname: Yao
mesh_terms: D000327:Adsorption; D003890:Desiccation; D005511:Food Handling; D007700:Kinetics; D014465:Ultrasonics
keywords: Adsorbent regeneration; Enhancement; Food drying/dehydration; Food quality; Heat and mass transfer; Ultrasound