TY - JOUR N2 - The aim of this article is to present a modern method of convective drying intensification caused by the external action of ultrasound. The purpose of this study is to discover the mechanism of ultrasonic interaction between the solid skeleton and the moisture in pores. This knowledge may help to explain the enhancement of drying mechanism affected by ultrasound, particularly with respect to biological products like fruits and vegetables. The experimental kinetics tests were conducted in a hybrid dryer equipped with a new ultrasonic generator. The drying kinetics curves determined on the basis of drying model developed by the author were validated with those by the ones obtained from experimental tests. The intensification of heat and mass transfer processes due to ultrasound induced heating effect and vibration effect are analysed. The obtained results allow to state that ultrasound makes drying processes more effective and enhance the drying efficiency of biological products without significant elevation of their temperature. L1 - http://czasopisma.pan.pl/Content/107188/PDF/art01.pdf L2 - http://czasopisma.pan.pl/Content/107188 PY - 2018 IS - No 3 EP - 251–262 KW - hybrid drying KW - ultrasound KW - kinetics KW - drying efficiency KW - synergistic effect A1 - Kowalski, Stefan Jan PB - Polish Academy of Sciences Committee of Chemical and Process Engineering VL - vol. 39 DA - 2018.11.09 T1 - Intensification of drying processes due to ultrasound enhancement SP - 251–262 UR - http://czasopisma.pan.pl/dlibra/publication/edition/107188 T2 - Chemical and Process Engineering ER -