書誌事項
- タイトル別名
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- Ultrasonic Drying of Walleye Pollack Surimi.
- スケトウダラ ノ レイトウ スリミ オ モデル ト シタ チョウオンパ カンソ
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The effect of ultrasonic wave on promotion of food drying was examined. A transducer used for this experiment was of the bolt-clamped Lagivin type (19.5kHz) with an exponential horn. A vibration plate (3mm thick, 154mm wide, 434mm long) was fixed to the front end of the horn. This was set in a drying chamber (180mm high, 200mm wide, 750mm long). Walleye pollack surimi was used as a test sample. The surimi sample, spread in a thin layer (3mm thick), was dried at 20-50°C by ultrasonic irradiation. The following results were obtained. (1) The surimi sample was dried at 40°C at the sound pressure level of 153.5dB at an air flow rate of 1.6-2.8m/s. The drying rate without ultrasonic irradiation increased linearly with an increase in the air flow rate, while under ultrasonic irradiation it also increased linearly depending on the air flow rate and at an air flow rate of 2.8m/s it increased more rapidly. (2) At sound pressure levels greater than 150dB (particle velocity 150cm/s), the increase in drying rate became significant. (3) The surimi sample was dried at 20-50°C at the sound pressure level of 155.5dB (particle velocity 300cm/s) with the air flow rate of 2.8m/s. The drying rate increased from six times (30°C) to 2.5 times greater (50°C) compared to that without ultrasonic irradiation.
収録刊行物
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- 日本食品科学工学会誌
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日本食品科学工学会誌 43 (4), 388-394, 1996
公益社団法人 日本食品科学工学会
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詳細情報 詳細情報について
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- CRID
- 1390282681382088576
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- NII論文ID
- 10007581801
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- NII書誌ID
- AN10467499
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- ISSN
- 18816681
- 1341027X
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- NDL書誌ID
- 3947713
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDL
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