Novel Ultrasonic Method for Food Hydration

摘要

This report summarizes the work accomplished in the successful completion ofPhase I of this SBIR Project. The overall conclusion is that the ultrasonic activation during aerosol dehydration results in significant increases in evaporation/dehydration rates. These improvements in dehydration rates allow for much more rapid and energy-efficient processing, thus reducing dehydration costs. Dental patients, Ultrasonic transducers, Food dehydration, Freeze drying, Dehydrated foods, Atomization, Water removal, Dental liquid entrees, Liquid foods, Liquid diet, Ration.