Search results for: contact ultrasonic drying

Authors: Kiraz Esmeli, Alper Ozkan

Abstract:

In this study, firstly, the effect of ultrasonic treatment on the stability of celestite suspension was investigated. In this context, the variations of the suspension stability with ultrasonic power, treatment time, immersion depth of ultrasonic probe, and treatment regime (batch and continuous) were determined. The experimental results showed that the suspension stability and zeta potential of celestite decreased with ultrasonic treatment. Also, the treatment time, immersion depth of probe, and treatment regime affected the stability of celestite suspension. Secondly, the effect of pre-treatment of the suspension with the ultrasonic process on the shear flocculation of celestite using sodium dodecyl sulfate (SDS) was studied and the variations of the flocculation, zeta potential, and contact angle of the mineral with SDS concentration were presented. It was found that the ultrasonic pre-treatment slightly improved the shear flocculation of celestite particles in accordance with the increase in the contact angles. In addition, the ultrasonic process again relatively reduced the magnitude of the negative potential of celestite particles in the presence of SDS.

Keywords: celestite, contact angle, suspension stability, ultrasonic treatment, zeta potential

Procedia PDF Downloads 206

Authors: E. K. Mendez, N. A. Salazar, C. E. Orrego

Abstract:

There is undoubted proof that increasing the intake of fruit lessens the risk of hypertension, coronary heart disease, stroke, and probable evidence that lowers the risk of cancer. Proper fruit drying is an excellent alternative to make their shelf-life longer, commercialization easier, and ready-to-eat healthy products or ingredients. The conventional way of drying is by hot air forced convection. However, this process step often requires a very long residence time; furthermore, it is highly energy consuming and detrimental to the product quality. Nowadays, power ultrasound (US) technic has been considered as an emerging and promising technology for industrial food processing. Most of published works dealing with drying food assisted by US have studied the effect of ultrasonic pre-treatment prior to air-drying on food and the airborne US conditions during dehydration. In this work a new approach was tested taking in to account drying time and two quality parameters of mango slices dehydrated by convection assisted by 20 KHz power US applied directly using a holed plate as product support and sound transmitting surface. During the drying of mango (Mangifera indica L.) slices (ca. 6.5 g, 0.006 m height and 0.040 m diameter), their weight was recorded every hour until final moisture content (10.0±1.0 % wet basis) was reached. After previous tests, optimization of three drying parameters - frequencies (2, 5 and 8 minutes each half-hour), air temperature (50-55-60⁰C) and power (45-70-95W)- was attempted by using a Box–Behnken design under the response surface methodology for the optimal drying time, color parameters and rehydration rate of dried samples. Assays involved 17 experiments, including a quintuplicate of the central point. Dried samples with and without US application were packed in individual high barrier plastic bags under vacuum, and then stored in the dark at 8⁰C until their analysis. All drying assays and sample analysis were performed in triplicate. US drying experimental data were fitted with nine models, among which the Verna model resulted in the best fit with R2 > 0.9999 and reduced χ2 ≤ 0.000001. Significant reductions in drying time were observed for the assays that used lower frequency and high US power. At 55⁰C, 95 watts and 2 min/30 min of sonication, 10% moisture content was reached in 211 min, as compared with 320 min for the same test without the use of US (blank). Rehydration rates (RR), defined as the ratio of rehydrated sample weight to that of dry sample and measured, was also larger than those of blanks and, in general, the higher the US power, the greater the RR. The direct contact and intermittent US treatment of mango slices used in this work improve drying rates and dried fruit rehydration ability. This technique can thus be used to reduce energy processing costs and the greenhouse gas emissions of fruit dehydration.

Keywords: ultrasonic assisted drying, fruit drying, mango slices, contact ultrasonic drying

Procedia PDF Downloads 323

Authors: Elena Corina Popescu, Magda Gabriela Bratu

Abstract:

Increasing interest in keeping bioactive compounds (anthocyanins, vitamin C) and dried fruit quality has motivated the researchers to investigate new combined drying technologies. The aim of this study was to evaluate the effects of convective dryness combined with osmotic dehydration, blanching, microwave treatment and ultrasonic treatment on the quality of dried plums. Osmotic dehydration was achieved by maintaining plums for 1 h in sucrose solution (300Brix). For microwave treatment, the plums were kept at 400 W for 80 sec. For ultrasonic treatment, plums were immersed in distilled water and sonicated for 30 minutes at 40 kHz and 200 W. The blanching consists of immersing plums in hot water at 90°C for 20 seconds and cooling them rapidly. Conventional drying was carried out at 70°C for 630 minutes. Drying curves, drying rate, anthocyanin and vitamin C stability, acidity variation (expressed as malic acid), reducing sugar content, and rehydration capacity of dried plums were analyzed. Blanching led to the largest amount of evaporated water. Blanched plums have had 13.36% less water than sonicated ones. The lowest anthocyanal loss of 34.5% was obtained in osmotically dehydrated plums, and 2.93% vitamin C is found in the plums sonicated. There were no significant differences in regards acidity and reducing sugar. The plums blanched before drying have had a high capacity of rehydration.

Keywords: anthocyanin, dried plums, pretreatments, vitamin C

Procedia PDF Downloads 212

Authors: Nagalingam Arun Prasanth, Ahmed Syed Adnan, S. H. Yeo

Abstract:

Surface topography plays a significant role in the functional performance of engineered parts. It is important to have a control on the surface geometry and understanding on the surface details to get the desired performance. Hence, in the current research contribution, a non-contact micro-texturing technique has been explored and developed. The technique involves ultrasonic excitation of a tool as a prime source of surface texturing for aluminum alloy workpieces. The specimen surface is polished first and is then immersed in a liquid bath containing 10% weight concentration of Ti6Al4V grade 5 spherical powders. A submerged slurry jet is used to recirculate the spherical powders under the ultrasonic horn which is excited at an ultrasonic frequency and amplitude of 40 kHz and 70 µm respectively. The distance between the horn and workpiece surface was remained fixed at 200 µm using a precision control stage. Texturing effects were investigated for different process timings of 1, 3 and 5 s. Thereafter, the specimens were cleaned in an ultrasonic bath for 5 mins to remove loose debris on the surface. The developed surfaces are characterized by optical and contact surface profiler. The optical microscopic images show a texture of circular spots on the workpiece surface indented by titanium spherical balls. Waviness patterns obtained from contact surface profiler supports the texturing effect produced from the proposed technique. Furthermore, water droplet tests were performed to show the efficacy of the proposed technique to develop hydrophilic surfaces and to quantify the texturing effect produced.

Keywords: surface texturing, surface modification, topography, ultrasonic

Procedia PDF Downloads 204

Authors: Peter Parkinson

Abstract:

The research investigates the effects of temperature, humidity, wind speed, and fabric composition on the drying times of blood and assesses the degree of blood transfer that can occur during the drying process. An assortment of fabrics, of different composition and thicknesses, were collected and stained using two blood volumes and exposed to varying environmental conditions. The conclusion reached was that temperature, humidity, wind speed, and fabric thickness do have an effect on drying times. An increase in temperature and wind speed results in a decrease in drying times while an increase in fabric thickness and humidity extended the drying times of blood under similar conditions. Transfer experimentation utilized three donor fabrics, 100% white cotton, 100% acrylic, and 100% cotton denim, which were bloodstained using two blood volumes. The fabrics were subjected to both full and low/light force contact from the donor fabrics onto the recipient fabric, under different environmental conditions. Transfer times onto the 100% white cotton (recipient fabric) from all donor fabrics were shorter than the drying times observed. The intensities of the bloodstains decreased from high to low with time during the drying process. The degree of transfer at high, medium, and low intensities varied significantly between different materials and is dependent on the environmental conditions, fabric compositions, blood volumes, the type of contact (full or light force), and the drying times observed for the respective donor fabrics. These factors should be considered collectively and conservatively when assessing the time frame of secondary transfer in casework.

Keywords: blood, drying time, blood stain transfer, different environmental conditions, fabrics

Procedia PDF Downloads 131

Authors: Hamid Tavakolipour, Mohsen Mokhtarian, Ahmad Kalbasi Ashtari

Abstract:

In this study, the effect of various drying methods (sun drying, shade drying and industrial drying) on final moisture content, shell splitting degree, shrinkage and color change were studied. Sun drying resulted higher degree of pistachio nuts shell splitting on pistachio nuts relative other drying methods. The ANOVA results showed that the different drying methods did not significantly effects on color change of dried pistachio nut. The results illustrated that pistachio nut dried by industrial drying had the lowest moisture content. After the end of drying process, initially, the experimental drying data were fitted with five famous drying models namely Newton, Page, Silva et al., Peleg and Henderson and Pabis. The results indicated that Peleg and Page models gave better results compared with other models to monitor the moisture ratio’s pistachio nut in industrial drying and open sun (or shade drying) methods, respectively.

Keywords: industrial drying, pistachio, quality properties, traditional drying

Procedia PDF Downloads 312

Authors: Dong-Keun Jeong, Jong-Hyun Kim, Woon-Ha Yoon, Hee-Je Kim

Abstract:

In order to automatically operate the ultrasonic transducer drive system for sonicating aluminum, this paper proposes the ultrasonic transducer sensorless control algorithm. The resonance frequency shift and electrical impedance change is a common phenomenon in the state of the ultrasonic transducer. The proposed control algorithm make use of the impedance change of ultrasonic transducer according to the environment between air state and aluminum alloy state, it controls the ultrasonic transducer drive system autonomous without a sensor. The proposed sensorless autonomous ultrasonic transducer control algorithm was experimentally verified using a 3kW prototype ultrasonic transducer drive system.

Keywords: ultrasonic transducer drive system, impedance change, sensorless, autonomous control algorithm

Procedia PDF Downloads 337

Authors: Paul Dunst, Ing. Tobias Hemsel, Ing. Habil. Walter Sextro

Abstract:

The use of fine powders with high cohesive and adhesive properties leads to challenges during transport, mixing and dosing in industrial processes, which have not been satisfactorily solved so far. Due to the increased contact forces at the transporting parts (e. g. pipe-wall and transport screws), conventional transport systems and also vibratory conveyors reach their limits. Often, flowability increasing additives that need to be removed again in later process steps are the only option to achieve wanted transport results. A rather new ultrasound-assisted powder transport system showed to overcome some of the issues by manipulating the effective friction between powder and transport pipe. Within this contribution, the transport mechanism will be introduced shortly, together with preliminary transport results. As the tangential force of the transport pipe and the powder is the main influencing factor within the transport process, a test stand for measuring tangential forces of a powder-wall contact in the presence of an ultrasonic vibration orthogonal to the contact plane was built. Measurements for a sample powder show that the effective tangential force can already be significantly reduced at very low ultrasonic amplitude. As a result of the measurements, an empirical model for the relationship of tangential force, contact parameters and ultrasonic excitation is presented. This model was used to adjust the driving parameters of the powder transport system, resulting in better performance.

Keywords: powder transport, ultrasound, friction, friction manipulation, vibratory conveyor

Procedia PDF Downloads 129

Authors: Elif Aykin Dincer, Mustafa Erbas

Abstract:

The vacuum drying behavior of beef slices (10 x 4 x 0.2 cm3) was experimentally investigated at the temperature of 60, 70, and 80°C under 25 mbar ultimate vacuum pressure and the mathematical models (Lewis, Page, Midilli, Two-term, Wangh and Singh and Modified Henderson and Pabis) were used to fit the vacuum drying of beef slices. The increase in drying air temperature resulted in a decrease in drying time. It took approximately 206, 180 and 157 min to dry beef slices from an initial moisture content to a final moisture content of 0.05 kg water/kg dry matter at 60, 70 and 80 °C of vacuum drying, respectively. It is also observed that the drying rate increased with increasing drying temperature. The coefficients (R2), the reduced chi-square (x²) and root mean square error (RMSE) values were obtained by application of six models to the experimental drying data. The best model with the highest R2 and, the lowest x² and RMSE values was selected to describe the drying characteristics of beef slices. The Page model has shown a better fit to the experimental drying data as compared to other models. In addition, the effective moisture diffusivities of beef slices in the vacuum drying at 60 - 80 °C varied in the range of 1.05 – 1.09 x 10-10 m2/s. Consequently, this results can be used to simulate vacuum drying process of beef slices and improve efficiency of the drying process.

Keywords: beef slice, drying models, effective diffusivity, vacuum

Procedia PDF Downloads 267

Authors: Herlina Abdul Rahim, Javad Abbaszadeh, Ruzairi Abdul Rahim

Abstract:

In this research, the non-invasive ultrasonic transmission tomography is investigated. In order to model the ultrasonic wave scattering for different thickness of metal pipes, two-dimensional (2D) finite element modeling (FEM) has been utilized. The wall thickness variation of the metal pipe and its influence on propagation of the ultrasonic pressure wave are explored in this paper, includes frequency analysing in order to find the maximum applicable frequency. The simulation results have been compared to experimental data and are shown to provide key insight for this well-defined experimental case by explaining the achieved reconstructed images from experimental setup. Finally, the experimental results which are useful for further investigation for the application of ultrasonic transmission tomography in industry are illustrated.

Keywords: ultrasonic transmission tomography, ultrasonic sensors, ultrasonic wave, non-invasive tomography, metal pipe

Procedia PDF Downloads 329

Authors: Gulcin Yildiz

Abstract:

Although drying is one of the most prevalent techniques applied to enhance food stability, it is a complicated method covering simultaneous coupled heat and mass transfer phenomena and the theoretical application of these phenomena to food products becomes challenging because of the complex structure and to the physical and chemical changes that happen at drying. Pretreatment of materials before drying has been shown to be effective in solving drying problems such as long drying times and poor product quality. The study was conducted to examine the effect of ultrasound (US) pre-treatment on physical and chemical/nutritional attributes of freeze-dried carrot slices. The carrots were washed, hand-peeled, and cut with dimensions of 1 cm (L) x 0.2 (W) cm x 1 cm (H). The carrot samples were treated in an ultrasonic bath in two different times, which were 15 and 30 minutes. Untreated and ultrasound pre-treated carrot samples were dried in a freeze dryer. Freeze-dried samples were analyzed in terms of bioactive compounds, including total phenols, ascorbic acid, and antioxidant capacity. Significant differences were found among dried carrot samples with and without ultrasound. The freeze-dried carrot slices treated with a US (especially 30 minutes - treatment) showed higher preservation of bioactive compounds. In overall, US pretreatment is a promising process, as demonstrated in current research by its capability to better retain freeze-dried carrot quality.

Keywords: bioactive compounds, carrot, freeze drying, ultrasound-pretreatment

Procedia PDF Downloads 95

Authors: Latifa Hamoudi-Belarbi, L'Hadi Nouri, Khaled Belkacemi

Abstract:

The effect of three methods of drying (traditional drying, freeze-drying and spray-drying) on the survival of concentrated cultures of Geotrichum fragrans and Wickerhamomyces anomalus was studied. The survival of yeast cultures was initially compared immediately after freeze-drying using HES 12%(w/v)+Sucrose 7% (w/v) as protectant, traditional drying in dry rice cakes and finally spray-drying with whey proteins. The survival of G. fragrans and W. anomalus was studied during 4 months of storage at 4°C and 25°C, in the darkness, under vacuum and at 0% relative humidity. The results demonstrated that high survival was obtained using traditional method of preservation in rice cakes (60% for G. fragrans and 65% for W. anomalus) and freeze-drying in (68% for G. fragrans and 74% for W. anomalus). However, poor survival was obtained by spray-drying method in whey protein with 20% for G. fragrans and 29% for W. anomalus. During storage at 25°C, yeast cultures of G. fragrans and W. anomalus preserved by traditional and freeze-drying methods showed no significant loss of viable cells up to 3 months of storage. Spray-dried yeast cultures had the greatest loss of viable count during the 4 months of storage at 25°C. During storage at 4°C, preservation of yeasts cultures using traditional method of preservation provided better survival than freeze-drying. This study demonstrated the effectiveness of the traditional method to preserve yeasts cultures compared to the high cost methods like freeze-drying and spray-drying.

Keywords: freeze-drying, traditional drying, spray drying, yeasts

Procedia PDF Downloads 463

Authors: Ali Osman Suiçmez, Emrah Deniz

Abstract:

In this study, control experiments were made on a freeze drying system of which were built a prototype. In experiments, apple slices in different geometrical shapes were dried and drying curves were gained. Then, the shapes which were the fastest for drying were determined. Twenty samples for each apple shapes were put in the prototype and dried. After the experiments, the humidity ratio of the samples and water activity values of the samples have been obtained. Obtained results show that the prototype is working and by comparing the results the shape which dried fastest was determined.

Keywords: freeze drying, vacuum, energy consumption, drying process, apple

Procedia PDF Downloads 261

Authors: N. P. Tien, S. Songsermpong, T. H. Quan

Abstract:

Mung bean vermicelli is a popular food in Asian countries and is made from mung bean starch. The preparation process involves several steps, including drying, which affects the structure and quality of the vermicelli. This study aims to examine the effects of different drying technologies on the rehydration time and quality of mung bean vermicelli. Three drying technologies, namely hot air drying, microwave continuous drying, and microwave vacuum drying, were used for the drying process. The vermicelli strands were dried at 45°C for 12h in a hot air dryer, at 70 Hz of conveyor belt speed inverter in a microwave continuous dryer, and at 30 W.g⁻¹ of microwave power density in a microwave vacuum dryer. The results showed that mung bean vermicelli dried using hot air drying had the longest rehydration time of 12.69 minutes. On the other hand, vermicelli dried through microwave continuous drying and microwave vacuum drying had shorter rehydration times of 2.79 minutes and 2.14 minutes, respectively. Microwave vacuum drying also resulted in larger porosity, higher water absorption, and cooking loss. The tensile strength and elasticity of vermicelli dried using hot air drying were higher compared to microwave drying technologies. The sensory evaluation did not reveal significant differences in most attributes among the vermicelli treatments. Overall, microwave drying technology proved to be effective in reducing rehydration time and producing good-quality mung bean vermicelli.

Keywords: mung bean vermicelli, drying, hot air, microwave continuous, microwave vacuum

Procedia PDF Downloads 59

Authors: Felix U. Asoiro, Kingsley O. Anyichie, Meshack I. Simeon, Chinenye E. Azuka

Abstract:

The work was aimed at studying the effects of microwave drying (450 W) and hot air oven drying on the drying kinetics and physico-functional properties of yams and cocoyams species. The yams and cocoyams were cut into chips of thicknesses of 3mm, 5mm, 7mm, 9mm, and 11mm. The drying characteristics of yam and cocoyam chips were investigated under microwave drying and hot air oven temperatures (50oC – 90oC). Drying methods, temperature, and thickness had a significant effect on the drying characteristics and physico-functional properties of yam and cocoyam. The result of the experiment showed that an increase in the temperature increased the drying time. The result also showed that the microwave drying method took lesser time to dry the samples than the hot air oven drying method. The iodine affinity of starch for yam was higher than that of cocoyam for the microwaved dried samples over those of hot air oven-dried samples. The results of the analysis would be useful in modeling the drying behavior of yams and cocoyams under different drying methods. It could also be useful in the improvement of shelf life for yams and cocoyams as well as designs of efficient systems for drying, handling, storage, packaging, processing, and transportation of yams and cocoyams.

Keywords: coco yam, drying, microwave, modeling, energy consumption, iodine affinity, drying ate

Procedia PDF Downloads 86

Authors: Hilal Uslu, Salih Eroglu, Betul Ozkan, Ozcan Bulantekin, Alper Kuscu

Abstract:

In this study, the strawberry (Fragaria L.) fruits, which were pretreated with ultrasound (US), were worked on in the microwave by using 90W power. Then mathematical modelling was applied to dried fruits by using different experimental thin layer models. The sliced fruits were subjected to ultrasound treatment at a frequency of 40 kHz for 10, 20, and 30 minutes, in an ultrasonic water bath, with a ratio of 1:4 to fruit/water. They are then dried in the microwave (90W). The drying process continued until the product moisture was below 10%. By analyzing the moisture change of the products at a certain time, eight different thin-layer drying models, (Newton, page, modified page, Midilli, Henderson and Pabis, logarithmic, two-term, Wang and Singh) were tested for verification of experimental data. MATLAB R2015a statistical program was used for the modelling, and the best suitable model was determined with R²adj (coefficient of determination of compatibility), and root mean square error (RMSE) values. According to analysis, the drying model that best describes the drying behavior for both drying conditions was determined as the Midilli model by high R²adj and low RMSE values. Control, 10, 20, and 30 min US for groups R²adj and RMSE values was established as respectively; 0,9997- 0,005298; 0,9998- 0,004735; 0,9995- 0,007031; 0,9917-0,02773. In addition, effective diffusion coefficients were calculated for each group and were determined as 3,80x 10⁻⁸, 3,71 x 10⁻⁸, 3,26 x10⁻⁸ ve 3,5 x 10⁻⁸ m/s, respectively.

Keywords: mathematical modelling, microwave drying, strawberry, ultrasound

Procedia PDF Downloads 136

Authors: M.H. Keshek, M.N. Omar, A.H. Amer

Abstract:

Eggplant (Solanum melongena L.) is considered one of the most important crops in summer season, and it is grown in most cultivated area in Egypt. Eggplant has a very limited shelf life for freshness and physiological changes occur after harvest. Nowadays, microwave drying offers an alternative way to drying agricultural products. microwave drying is not only faster but also requiring less energy consumption than conventional drying. The main objective of this research was to evaluate using the microwave oven in Eggplant drying, to determine the optimum drying time of higher drying efficiency and lower energy consumption. The eggplants slices, having a thickness of about 5, 10, 15, and 20 mm, with diameter 50±2 mm was dried using microwave oven (KOR-9G2B) using three different levels were 450, 630, and 810 Watt (50%, 70%, and 90% of 900 Watt). The results show that, the initial moisture content of the eggplant slices was around 93 % wet basis (13.28 g water/g dry matter). The results indicated that, the moisture transfer within the sample was more rapidly during higher microwave power heating (810 watt) and lower thickness (5 mm) of the eggplant slices. In addition, the results show that, the drying efficiency increases by increasing slices thickness at power levels 450, 630 and 810 Watt. The higher drying efficiency was 83.13% occurred when drying the eggplant slices 20 mm thickness in microwave oven at power 630 Watt. the higher total energy consumption per dry kilogram was 1.275 (kWh/ dry kg) occurred at used microwave 810 Watt for drying eggplant slices 5 mm thickness, and the lower total energy consumption per dry kilogram was 0.55 (kWh/ dry kg) occurred at used microwave 810 Watt for drying eggplant slices 20 mm thickness.

Keywords: microwave drying, eggplant, drying rate, drying efficiency, energy consumption

Procedia PDF Downloads 134

Authors: Duong Thi Hong, Nguyen Van Hung, Martin Gummert

Abstract:

Good practices of mechanical drying can reduce losses of grain quality. Recently, with demands of higher capacity for paddy drying in the Mekong River Delta of Vietnam, columnar dryers have been introduced rapidly in this area. To improve the technology, this study was conducted to investigate and optimize the parameters for drying Jasmine paddy using an empirical cross-flow columnar dryer. The optimum parameters were resulted in air flow rate and drying temperature that are 1-1.5 m³ s-¹ t-¹ of paddy and 40-42°C, respectively. The investigation also addressed a solution of reversing drying air to achieve the uniformity of grain temperature and quality. Results of this study should be significant for developments of grain drying, contributing to reduce post harvest losses

Keywords: paddy drying, columnar dryer, air flow rate, drying temperature

Procedia PDF Downloads 344

Authors: Yasuyuki Nabeshima

Abstract:

Many tunnels which have been constructed since more than 50 years were existing in Japan. Lining concrete in these tunnels have many problems such as crack, flacking and void. Inner void between lining concrete and rock was very hard to find by outside visual check and hammering test. In this paper, non-destructive inspection by using ultrasonic was applied to investigate inner void. A model concrete with inner void was used as specimen and ultrasonic inspection was applied to specify the location and the size of void. As a result, ultrasonic inspection could accurately find the inner void.

Keywords: tunnel, lining concrete, void, non-destructive inspection, ultrasonic

Procedia PDF Downloads 177

Authors: J. Vyas, R. Kazys, J. Sestoke

Abstract:

Air-coupled ultrasonic is the contactless ultrasonic measurement approach which has become widespread for material characterization in Aerospace industry. It is always essential for the requirement of lightest weight, without compromising the durability. To archive the requirements, composite materials are widely used. This paper yields analysis of the air-coupled ultrasonics for composite materials such as CFRP (Carbon Fibre Reinforced Polymer) and GLARE (Glass Fiber Metal Laminate) and honeycombs for the design of modern aircrafts. Laser vibrometry could be the key source of characterization for the aerospace components. The air-coupled ultrasonics fundamentals, including principles, working modes and transducer arrangements used for this purpose is also recounted in brief. The emphasis of this paper is to approach the developed NDT techniques based on the ultrasonic guided waves applications and the possibilities of use of laser vibrometry in different materials with non-contact measurement of guided waves. 3D assessment technique which employs the single point laser head using, automatic scanning relocation of the material to assess the mechanical displacement including pros and cons of the composite materials for aerospace applications with defects and delaminations.

Keywords: air-coupled ultrasonics, contactless measurement, laser interferometry, NDT, ultrasonic guided waves

Procedia PDF Downloads 216

Authors: A. Brahma

Abstract:

The drying of hydraulics materials is unavoidable and conducted to important spontaneous deformations. In this study, we show that it is possible to describe the drying shrinkage of the high-performance concrete by a simple expression. A multiple regression model was developed for the prediction of the drying shrinkage of the high-performance concrete. The assessment of the proposed model has been done by a set of statistical tests. The model developed takes in consideration the main parameters of confection and conservation. There was a very good agreement between drying shrinkage predicted by the multiple regression model and experimental results. The developed model adjusts easily to all hydraulic concrete types.

Keywords: hydraulic concretes, drying, shrinkage, prediction, modeling

Procedia PDF Downloads 346

Authors: Pedro Acevedo, Carlos Díaz, Mónica Vázquez, Joel Durán

Abstract:

This paper describes the design of a pulse generator based on the Programmable System-on-Chip (PSoC) module. In this module, using programmable logic is possible to implement different pulses which are required for ultrasonic applications, either in a single channel or multiple channels. This module can operate with programmable frequencies from 3-74 MHz; its programming may be versatile covering a wide range of ultrasonic applications. It is ideal for low-power ultrasonic applications where PZT or PVDF transducers are used.

Keywords: PSoC, pulse generator, PVDF, ultrasonic transducer

Procedia PDF Downloads 267

Authors: Felix U. Asoiro, Meshack I. Simeon, Chinenye E. Azuka, Harami Solomon, Chukwuemeka J. Ohagwu

Abstract:

The drying kinetics, specific energy consumed (SEC), effective moisture diffusivity (EMD), flavonoid, phenolic, and vitamin C contents of onion slices dried under convective oven drying (COD) were compared with microwave drying (MD). Drying was performed with onion slice thicknesses of 2, 4, 6, and 8 mm; air drying temperatures of 60, 80, and 100°C for COD, and microwave power of 450 W for MD. A decrease in slice thickness and an increase in drying air temperature led to a drop in the drying time. As thickness increased from 2 – 8 mm, EMD rose from 1.1-4.35 x 10⁻⁸ at 60°C, 1.1-5.6 x 10⁻⁸ at 80°C, and 1.25-6.12 x 10⁻⁸ at 100°C with MD treatments yielding the highest mean value (6.65 x 10⁻⁸ m² s⁻¹) at 8 mm. Maximum SEC for onion slices in COD was 238.27 kWh/kg H₂O (2 mm thickness), and the minimum was 39.4 kWh/kg H₂O (8 mm thickness) whereas maximum during MD was 25.33 kWh/kg H₂O (8 mm thickness) and minimum, 18.7 kWh/kg H₂O (2 mm thickness). MD treatment gave a significant (p 0.05) increase in the flavonoid (39.42 – 64.4%), phenolic (38.0 – 46.84%), and vitamin C (3.7 – 4.23 mg 100 g⁻¹) contents, while COD treatment at 60°C and 100°C had positive effects on only vitamin C and phenolic contents, respectively. In comparison, the Weibull model gave the overall best fit (highest R²=0.999; lowest SSE=0.0002, RSME=0.0123, and χ²= 0.0004) when drying 2 mm onion slices at 100°C.

Keywords: allium cepa, drying kinetics, specific energy consumption, flavonoid, vitamin C, microwave oven drying

Procedia PDF Downloads 111

Authors: Jiri Brozovsky

Abstract:

Modulus of elasticity is one of the important parameters of construction materials, which considerably influence their deformation properties and which can also be determined by means of non-destructive test methods like ultrasonic pulse method. However, measurement results of ultrasonic pulse methods are influenced by various factors, one of which is the natural frequency of the transducers. The paper states knowledge about influence of natural frequency of the transducers (54; 82 and 150kHz) on ultrasonic pulse velocity and dynamic modulus of elasticity (Young's Dynamic modulus of elasticity). Differences between ultrasonic pulse velocity and dynamic modulus of elasticity were found with the same smallest dimension of test specimen in the direction of sounding and density their value decreases as the natural frequency of transducers grew.

Keywords: calcium silicate brick, ultrasonic pulse method, ultrasonic pulse velocity, dynamic modulus of elasticity

Procedia PDF Downloads 397

Authors: Gyu-Jin Kim, Hyo-Gyoung Kwak

Abstract:

In this research, the effect of prestressing force on the nonlinearity of concrete was investigated by an experimental study. For the measurement of ultrasonic nonlinearity, a prestressed concrete beam was prepared and a nonlinear resonant ultrasound method was adopted. When the prestressing force changes, the stress state of the concrete inside the beam is affected, which leads to the occurrence of micro-cracks and changes in mechanical properties. Therefore, it is necessary to introduce nonlinear ultrasonic technology which sensitively reflects microstructural changes. Repetitive prestressing load history, including maximum levels of 45%, 60% and 75%, depending on the compressive strength, is designed to evaluate the impact of loading levels on the nonlinearity. With the experimental results, the possibility of ultrasonic nonlinearity as a trial indicator of stress was evaluated.

Keywords: micro crack, nonlinear ultrasonic resonant spectroscopy, prestressed concrete beam, prestressing force, ultrasonic nonlinearity

Procedia PDF Downloads 216

Authors: Muhammad Heikal Ismail, Law Chung Lim, Hii Ching Lik

Abstract:

In maintaining food quality and shelf life, drying is employed in food industry as the most reliable perseverance technique. In this way, heat pump drying and hot air drying of fresh rice noodles was deduced to freeze drying in achieving quality attributes of oil content Scanning Electron Microscope (SEM) images, texture, and colour. Soxthlet analysis shows freeze dried noodles contain more than 10 times oil content, distinct pores of SEM images, higher hardness by more than three times, and wider colour changes by average more than two times to both methods to explain the less transparency physical outlook of freeze dried samples.

Keywords: freeze drying, heat pump drying, noodles, Soxthlet

Procedia PDF Downloads 463

Authors: Ziad. Sh. Al Sarraf

Abstract:

Ultrasonic metal welding has been the subject of ongoing research and development, most recently concentrating on metal joining in miniature devices, for example to allow solder-free wire bonding. As well as at the small scale, there are also opportunities to research the joining of thicker sheet metals and to widen the range of similar and dissimilar materials that can be successfully joined using this technology. This study presents the design, characterisation and test of a lateral-drive ultrasonic metal spot welding device. The ultrasonic metal spot welding horn is modelled using finite element analysis (FEA) and its vibration behaviour is characterised experimentally to ensure ultrasonic energy is delivered effectively to the weld coupon. The welding stack and fixtures are then designed and mounted on a test machine to allow a series of experiments to be conducted for various welding and ultrasonic parameters. Weld strength is subsequently analysed using tensile-shear tests. The results show how the weld strength is particularly sensitive to the combination of clamping force and ultrasonic vibration amplitude of the welding tip, but there are optimal combinations of these and also limits that must be clearly identified.

Keywords: ultrasonic welding, vibration amplitude, welding force, weld strength

Procedia PDF Downloads 345

Authors: Luis González-Cavieres, Mario Perez-Won, Anais Palma-Acevedo, Gipsy Tabilo-Munizaga, Erick Jara-Quijada, Roberto Lemus-Mondaca

Abstract:

In this study, pulsed electric field (PEF: 2.0 kV/cm) was used as pretreatment in drying methods, vacuum microwave (VMD); freeze-drying (FD); and hot air (HAD), in Chilean abalone mollusk. Drying parameters, quality, energy consumption, and Sustainability parameters were evaluated. PEF+VMD showed better values than the other drying systems, with drying times 67% and 83% lower than PEF+FD and FD. In the quality parameters, PEF+FD showed a significantly lower value for hardness (250 N), and a lower change of color value (ΔE = 12). In the case of HAD, the PEF application did not significantly influence its processing. In energy parameters, VMD and PEF+VMD reduced energy consumption and CO2 emissions.

Keywords: PEF technology, vacuum microwave drying, energy consumption, CO2 emissions

Procedia PDF Downloads 57

Authors: Mehani Mouna, Segni Ladjel

Abstract:

Medicinal and aromatic plants are promising and are characterized by the biosynthesis of odorous molecules that make up the so-called essential oils (EO), which have long been known for their antiseptic and therapeutic activity in folk medicine. The objective of this study was to evaluate the influence of drying in the shade on the water content and on the content of essential oils extracted from leaves of Eucalyptus camendulensis for better quality control of medicinal and aromatic plants. The water content of the Eucalyptus camendulensis plant material decreases during the drying process. It increased from 100 % to 0.006 % for the drying in the shade after ten days. The moisture content is practically constant at the end of the drying period. The drying in the shade increases the concentration of essential oils of Eucalyptus camendulensis. When the leaves of Eucalyptus camendulensis plant are in the shade, the maximum of the essential oil content was obtained on the eighth days; the recorded value was 1.43% ± 0.01%. Beyond these periods, the content continuously drops in before stabilizing. The optimum drying time is between 6 and 9 days.

Keywords: Eucalyptus camendulensis, drying, essential oils, water, content

Procedia PDF Downloads 329

Authors: Sun Tao, Lou Liang, Tan Xing Haw Marvin, Gu Yuandong Alex

Abstract:

Patients with blood clots in their brains can experience problems with their vision or speech, seizures and general weakness. To treat blood clots, clinicians presently have two options. The first involves drug therapy to thin the blood and thus reduce the clot. The second choice is to invasively remove the clot using a plastic tube called a catheter. Both approaches carry a high risk of bleeding, and invasive procedures, such as catheter intervention, can also damage the blood vessel wall and cause infection. Ultrasonic treatment as a potential alternative therapy to break down clots is attracting growing interests due to the reduced adverse effects. To demonstrate the concept, in this investigation a microfabricated ultrasonic device was electrically packaged with printed circuit board to treat healthy human blood. The red blood cells could be broken down after 3-hour ultrasonic treatment.

Keywords: microfabrication, blood clot, ultrasonic thrombolysis device, ultrasonic device

Procedia PDF Downloads 426