New Ultrasonic Controller and Characterization System for Low Temperature Drying Process Intensification

摘要

Process intensification constitutes a high interesting and promising industrial area. It aims to modify conventional processes or develop new technologies in order to reduce energy needs, increase yields and improve product quality. It has been demonstrated by this research group (CSIC) that power ultrasound have a great potential in food drying processes. The effects associated with the application of power ultrasound can enhance heat and mass transfer and may constitute a way for process intensification. The objective of this work has been the design and development of a new ultrasonic system for the power characterization of piezoelectric plate-transducers, as excitation, monitoring, analysis, control and characterization of their nonlinear response. For this purpose, the system proposes a new, efficient and economic approach that separates the effect of different parameters of the process like excitation, medium and transducer parameters and variables (voltage, current, frequency, impedance, vibration velocity, acoustic pressure and temperature) by observing the electrical, mechanical, acoustical and thermal behavior, and controlling the vibrational state.