Freezing and drying using Ultrasound
Ultrasound is an innovative process that can improve mass and energy transfer processes in food.
One of the objectives of the iNOBox project is to determine if this technology can help to reduce freezing and drying times and costs and, therefore, increase the sustainability of these processes.
We are currently working in the setting up of the US equipment at both the lab and pilot plant scale in order to test this hypothesis. The picture shows the US equipment (bottom right) placed next to a freezing tunnel. Leire, one of the students working within this project, is placing temperature probes (thermocouples) in the food samples in order to monitor the freezing process.