Novel Ultrasonic Method for Food Dehydration
Final rept. Mar-Oct 1993
TAYLOR (S R) AND ASSOCIATES BARTLESVILLE OK
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This report summarizes the work accomplished in the successful completion of Phase I of this SBIR Project. The overall conclusion is that the ultrasonic activation during aerosol dehydration results in significant increases in evaporationdehydration rates. These improvements in dehydration rates allow for much more rapid and energy-efficient processing, thus reducing dehydration costs.
- Food, Food Service and Nutrition