Other Mass Transfer Unit Operations Enhanced by Ultrasound

Alberto C. Miano, Meliza L. Rojas, Pedro E.D. Augusto

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

25 Scopus citations

Abstract

Ultrasound is a promising technology, which has been used in many mass transfer unit operations with excellent results, such as drying, osmotic dehydration, extraction, hydration, salting/brining, and desalting. During a mass transfer unit operation, external and internal resistances can exist. Then, the reduction of both is necessary to accelerate the process. Ultrasound can reduce one or both resistances by different mechanisms such as acoustic cavitation, the sponge effect, microchannel formation, and others. Furthermore, the ultrasound enhancement differs in each unit operation. Consequently, the use of this technology for assisting the entire process or as a pretreatment can change the way the process is improved.

Original languageEnglish
Title of host publicationUltrasound
Subtitle of host publicationAdvances in Food Processing and Preservation
Pages369-389
Number of pages21
ISBN (Electronic)9780128046142
DOIs
StatePublished - 10 Aug 2017
Externally publishedYes

Keywords

  • Desalting
  • Drying
  • Hydration
  • Mass transfer
  • Osmotic dehydration
  • Rehydration
  • Salting
  • Transport phenomena
  • Ultrasound
  • Unit operations

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