Abstract
[Objective] To investigate the enhancement effect of self -excited thermoacoustic oscillation on the drying process of solid foods. [Methods] A pulsating hot air drying device based on a Rijke tube resonator structure is designed.White radish slices are selected as the target material to study the effects of hot air temperature (100~140 ℃), airflow velocity (1~7 m/s), and layer thickness (4~12 mm ) on drying kinetics and product quality. [Results] The device can stably generate a self -excited pulsating airflow with a temperature of 140 ℃, frequency of 147 Hz, and sound pressure level of 94 dB, which significantly improves drying efficiency compared to traditional non -pulsed drying methods.Under a 100 ℃ working condition, the drying time is reduced from 165 min to 135 min (an 18% decrease ), and the enhancement effect increased with temperature (at 140 ℃, the drying rate tripled ).With optimized parameters (100 ℃, 1 m/s airflow, 8 mm material thickness ), the shrinkage rate (67%), rehydration ratio (4.66), and whiteness (70.18) of the white radish slices are improved compared to conventional drying. [Conclusion] Thermoacoustic oscillation enhances heat and mass transfer efficiency by periodically disturbing the thermal boundary layer, while also reducing structural damage to the material caused by high temperatures.
Publication Date
12-11-2025
First Page
50
Last Page
57
DOI
10.13652/j.spjx.1003.5788.2025.80115
Recommended Citation
Han, ZHANG; Minyu, ZHANG; Huachao, ZHAO; Bing, LI; and Zhonghua, WU
(2025)
"Enhancement effect of self-excited thermoacoustic oscillating airflow on hot air drying process of white radish slices,"
Food and Machinery: Vol. 41:
Iss.
11, Article 8.
DOI: 10.13652/j.spjx.1003.5788.2025.80115
Available at:
https://www.ifoodmm.cn/journal/vol41/iss11/8
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