บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Drying study of onion and garlic using sonic waves.

Mota, V. M. Da; Alcantar, C.;

Harvest and postharvest technologies for fresh fruits and vegetables. Year: 1995 Pages: 31-37 Ref: 11 ref.

1995

บทคัดย่อ

Drying study of onion and garlic using sonic waves.

 

Dehydration of onion and garlic using sound waves was evaluated at a frequency of 6 kHz and air temperatures of 22, 30, 50 and 70 deg C. The sound source was an aerodynamic siren producing 134 dB of sound intensity level. Compressed air at a pressure of 392 kPa served both as the driving force of the siren and the carrier of the evaporated moisture. Experimental results for all drying conditions showed that the final moisture content was lower in the presence of the sound field than in conventional drying. The effectiveness of acoustic drying of onion and garlic is more pronounced at lower temperatures, especially at room temperature (22 deg C), a significant fact in drying heat sensitive materials.