Sonic drying technology in food applications
    In the food sector , in particular ultrasonic acoustic field technology has a wide range of applications, including : ultrasonic extraction , ultrasonic sterilization, dry ultrasound phacoemulsification , ultrasound filtration , ultrasonic cleaning. Japanese scientists will one using ultrasonic technology for food dehydration research projects applied to the food industry, and be successful. Use of the technology for drying of food , ultrasound can increase the moving speed of moisture in food , food dehydration speed . Ultrasonic and solar energy, the formation of warm air drying system can be corn syrup , tomato sauce , liquid eggs drying, moisture from 5% to 7% dried to 0.5%. Drying time is short, less calories . Electrical and ultrasonic technology can also be used , with appropriate pressure device can improve the general food vacuum filtration or centrifugal separation efficiency. Water separator ultrasonic energy to accelerate the two currents flowing between the electrodes and the charge can move water , improve its efficiency of dehydration . This technology is applicable Higher poor heat resistance , high hard dry fibrous foods such as those containing suspension , purified gelatin food dehydration. Experiments show that fruit juice mud off asking a yield of 85% from 80% to 85% to 90% . In addition, U.S. scientists have invented a low-frequency sound waves with hot air and also the impact of food, dehydrated foods can not only greatly reduce the time, cost less than the cryopreservation method , but also to keep the food original flavor and nutritional value. Acoustic method enables Wu Zi , tomatoes and other dehydrated into a powder , easy processing and storage . After a wave with a dry corn syrup baked bread , pastries taste particularly delicious. Acoustic field drying in the food industry has broad prospects for development.