Other Mass Transfer Unit Operations Enhanced by Ultrasound

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

Producción científica: Capítulo del libro/informe/acta de congresoCapítulorevisión exhaustiva

25 Citas (Scopus)

Resumen

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.

Idioma originalInglés
Título de la publicación alojadaUltrasound
Subtítulo de la publicación alojadaAdvances in Food Processing and Preservation
Páginas369-389
Número de páginas21
ISBN (versión digital)9780128046142
DOI
EstadoPublicada - 10 ago. 2017
Publicado de forma externa

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