Review Article

Enhancement of Heat Transfer by Ultrasound: Review and Recent Advances

Table 3

Reported uses of ultrasound in food industry.

ReferenceDescription of the studyFrequency, power, intensityBest and/or interesting result obtained

Cárcel et al. [58]Drying persimmon cylinders, air velocity change, experiments, and mathematical model21.8 kHz, 75 W, 154.3 dBDrying speed increased with ultrasound at low air velocities (<4 m s−1), affecting internal and external thermal resistances
de la Fuente-Blanco et al. [59]Drying process with direct contact, vibrating plate20 kHz, 0–100 WAt 100 W power, after 60 min, sample mass 27% instead of 85%
Gallego-Juárez et al. [55]Drying process with direct contact, vibrating plate20 kHz, 100 WFinal moisture less than 1%, speed increase, and better quality product
Li and Sun [28]Experimental study: potatoes samples freezing into 50/50% mixture water/ethylene glycol at about −18°C25 kHz, 7.34 W; 15.85 W; 25.89 WMost efficient power: 15.85 W; exposure time: 2 min; during the phase change period
Mason et al. [30]Review article (food technology)
Sastry et al. [60]Sterilization applications but food particles replaced by metal samples. Effect of size and power inputPower input: 0.139, 0.069 and 0.046 W g−1 of liquidConvection coefficient approximately doubled in all cases
Zheng and Sun [29]Review article (food freezing process)