title: The effect of high power airborne ultrasound and microwaves on convective drying effectiveness and quality of green pepper.
abstract: The effectiveness of hybrid drying based on convective drying with application of ultrasound and microwave enhancement is the main subject of the studies. The drying kinetics, energy consumption as well as the quality aspect of green pepper is analysed. It was shown that hybrid drying methods shorten significantly the drying time, reduce the energy consumption and affect positively the quality factors. Each of the analysed aspects depend on combination of the convective-ultrasound-microwave drying programs. Besides, based on the drying model elaborated earlier by one of the authors, the effects of ultrasound on convective drying assessed by such phenomena as "heating effect", "vibration effect" and "synergistic effect" are presented.
authors: Poznan University of Technology, Institute of Technology and Chemical Engineering, Department of Process Engineering, Berdychowo 4, 60-965 Poznan, Poland. Electronic address: Justyna.Szadzinska@put.poznan.pl.
authors: Justyna
authors: J
authors: Szadzińska
authors: Poznan University of Technology, Institute of Technology and Chemical Engineering, Department of Process Engineering, Berdychowo 4, 60-965 Poznan, Poland. Electronic address: Joanna.L.Ligocka@doctorate.put.poznan.pl.
authors: Joanna
authors: J
authors: Łechtańska
authors: Poznan University of Technology, Institute of Technology and Chemical Engineering, Department of Process Engineering, Berdychowo 4, 60-965 Poznan, Poland. Electronic address: Stefan.J.Kowalski@put.poznan.pl.
authors: Stefan Jan
authors: SJ
authors: Kowalski
authors: Poznan University of Technology, Institute of Technology and Chemical Engineering, Department of Process Engineering, Berdychowo 4, 60-965 Poznan, Poland. Electronic address: Marcin.A.Stasiak@doctorate.put.poznan.pl.
authors: Marcin
authors: M
authors: Stasiak
mesh_terms: D000388:Air; D002212:Capsicum / Q000737:chemistry*; D018481:Convection; D003890:Desiccation / Q000295:instrumentation / Q000379:methods*; D005511:Food Handling / Q000295:instrumentation / Q000379:methods*; D008872:Microwaves; D008962:Models, Theoretical; D013997:Time Factors; D000069453:Ultrasonic Waves
keywords: Energy; Green pepper; Hybrid drying; Microwave; Modelling; Quality; Ultrasound