Journal of Food Science and Technology

, Volume 52, Issue 8, pp 4955–4964 | Cite as

Drying characteristics of ultrasound assisted hot air drying of Flos Lonicerae

  • Yunhong Liu
  • Yue Sun
  • Shuai Miao
  • Fang Li
  • Denglin Luo
Original Article


Ultrasound assisted hot air drying of Flos Lonicerae was investigated in this study. The effects of drying parameters such as ultrasonic radiation distance, ultrasonic power and drying temperature on drying characteristics were discussed. The results showed that ultrasound application has positive and significant effects on hot air drying. Shortening ultrasonic radiation distance is beneficial to improve both ultrasonic energy efficiency and drying rate. Higher ultrasonic power had more positive and significant effects on drying rate. The influence of ultrasound power on drying rate decreased along with the decrease of moisture content during drying process, especially at low ultrasound powers. The increase of drying temperature significantly caused the reduction of drying time. D eff values ranged from 5.05 × 10-11 to 20.33 × 10−11 m2/s in ultrasound assisted hot air drying of Flos Lonicerae, and increased with the increase in drying temperature and ultrasonic power. The corresponding activation energy values ranged from 28.90 to 36.05 kJ/mol, and decreased with the increase in applied ultrasonic power. Therefore, ultrasound assistance is a helpful and promising method to enhance hot air drying process.


Ultrasound Hot air drying Flos Lonicerae Drying characteristics 



The authors express their sincere appreciation to the National Natural Science Foundation of China (project U1404334 and project 11004049) and the Ministry of Education in Henan Province (project 12A210005 and project 14B550005) for support this study financially.


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Copyright information

© Association of Food Scientists & Technologists (India) 2014

Authors and Affiliations

  • Yunhong Liu
    • 1
  • Yue Sun
    • 1
  • Shuai Miao
    • 1
  • Fang Li
    • 1
  • Denglin Luo
    • 1
  1. 1.College of Food and BioengineeringHenan University of Science and TechnologyLuoyangChina

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