Evidence map›Paper›PMID 42805133›Full record

ArticleUltrasonics sonochemistry2026

Numerical simulation of heat and mass transfer in vacuum far-infrared drying of rhubarb slices enhanced by multi-frequency ultrasound.

Tongxun Wang, Xinyu Ying, Fangxin Wan, Xiaopeng Huang, Wenduan Yan, Senwei Zheng

Abstract read
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Article in Ultrasonics sonochemistry, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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1 · What the graph read from it

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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

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3 · Its place in the literature

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4 · The record

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5 · Who and what money

Authors and funding

6 authors.

Tongxun WangCollege of Mechanical and Electronical Engineering, Gansu Agricultural University, Lanzhou 730070, China; School of Optoelectronic and Mechanical Engineering, Minnan University of Science and Technology, Quanzhou 362700, China.
Xinyu YingCollege of Mechanical and Electronical Engineering, Gansu Agricultural University, Lanzhou 730070, China.
Fangxin WanCollege of Mechanical and Electronical Engineering, Gansu Agricultural University, Lanzhou 730070, China.
Xiaopeng HuangCollege of Mechanical and Electronical Engineering, Gansu Agricultural University, Lanzhou 730070, China. Electronic address: huangxp@gsau.edu.cn.
Wenduan YanSchool of Optoelectronic and Mechanical Engineering, Minnan University of Science and Technology, Quanzhou 362700, China; R&D Department, Huixing Machinery Co., Ltd., Shishi, Quanzhou 362700, China.
Senwei ZhengSchool of Optoelectronic and Mechanical Engineering, Minnan University of Science and Technology, Quanzhou 362700, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Ultrasound-enhanced drying technology is an emerging green and energy-saving technique that can effectively improve drying quality while enhancing drying efficiency. However, the enhancement mechanism of multi-frequency ultrasound in vacuum far-infrared (V-FIR) drying remains unclear. This study develops a coupled heat and mass transfer model for the multi-frequency ultrasound-enhanced vacuum far-infrared (UEV-FIR) drying of rhubarb slices to analyze the heat and mass transfer mechanisms during the drying process. Through simulation, the variations in temperature, moisture content, and other parameters of rhubarb slices under single-frequency ultrasound (28 kHz) and multi-frequency ultrasound (25 kHz + 28 kHz + 40 kHz) were investigated. The three ultrasound frequencies were applied in a concurrent excitation mode. Furthermore, the changes in material temperature, moisture concentration, and acoustic pressure during vacuum far-infrared drying and UEV-FIR drying were compared. Finally, the simulation results were validated against experimental data. The results indicate that the proposed model adequately describes the drying process of rhubarb slices under multi-frequency UEV-FIR drying. Within the tested 25-40 kHz range, sound pressure amplitude increased with ultrasonic frequency under single- and multi-frequency coupled excitation. Furthermore, a multi-frequency ultrasonic field exhibits a higher maximum sound pressure and an extended spatial influence compared to a single-frequency counterpart. Multi-frequency ultrasound has a significant enhancing effect on heat transfer and moisture migration in rhubarb slices. This study lays a solid foundation for the optimization of processing techniques and the development of equipment for other traditional Chinese medicinal materials, and also provides a theoretical basis for the application of UEV-FIR technology.

Indexed as

DesiccationHot TemperatureInfrared RaysRheumUltrasonic WavesVacuumHeat and mass transferMultiphysics simulationRhubarb slicesUltrasound-enhancedVacuum far-infrared drying

Identifiers

PMID42805133
PMCPMC13641028

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