Accession Number:

ADA277411

Title:

Novel Ultrasonic Method for Food Dehydration

Descriptive Note:

Final rept. Mar-Oct 1993

Corporate Author:

TAYLOR (S R) AND ASSOCIATES BARTLESVILLE OK

Personal Author(s):

Report Date:

1994-03-01

Pagination or Media Count:

33.0

Abstract:

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.

Subject Categories:

  • Food, Food Service and Nutrition
  • Acoustics

Distribution Statement:

APPROVED FOR PUBLIC RELEASE