Innovative Ultrasonics specializes in process development, engineering design, installation and equipment in the area of high-powered ultrasonics for new and existing industrial applications.


Airborne ultrasonic energy can be used to increase the drying rate of foods. Ultrasonic drying is generally conducted at lower temperatures compared to those used in conventional hot air drying, which minimises colour and flavour degradation.

The process has been further refined by the recent development of a combined ultrasonic and static pressure process (Gallego-Juárez 1998). When used to dry carrot slices (14mm diameter, 2mm thick), the ultrasonic process removed a higher proportion of moisture, at a lower temperature in a shorter time with lower power input compared with hot air drying:
> Hot air process (air-flow 1.6 m/s at 83 degrees C), the moisture content was around 20% after 15 mins and around 2% after 30 mins
> Ultrasonic static pressure process (air-flow 1 m/s at 22 degrees C), the moisture content was < 1% after 15 mins.