To investigate the intensive effect of contacting ultrasound applied in infrared (IR) drying, a self-designed ultrasound-assisted IR (US-IR) dryer was developed, the water diffusion kinetics of carrot slices during hybrid US-IR drying was studied and the quality properties of dried products were evaluated. Results showed that the drying rates and rehydration ratios were significantly enhanced when the ultrasound was applied. Compared to pure IR dying, the drying durations shortened by 21%, 17%, and 11% for US-IR drying at 900, 1200, and 1500 W, respectively. The intensive effect of ultrasound increased the water activity when the moisture content of carrot slices decreased from 4.23 to 0.11 g water/g dry solids. The D_eff values of US-IR dried samples were in the range of 8.09–26.98 × 10⁻¹⁰ m²/s, which were higher than the IR dried samples (6.34–22.92 × 10⁻¹⁰ m²/s). The micrographs showed the applied ultrasound created more porous structures to allow water migration from the inside of carrot tissue to the outside. Besides, ultrasound could be helpful to mitigate the formed dense layer on the surface of carrot slices during drying at high IR power.

为了研究接触式超声在红外（IR）干燥中的强化作用，开发了一种自行设计的超声辅助红外（US-IR）干燥机，研究了胡萝卜片在US-IR混合干燥过程中的水扩散动力学，对干燥产品的质量特性进行了评估。结果表明，当施加超声时，干燥速率和复水率显着提高。与纯IR染色相比，US-IR分别在900 W，1200 W和1500 W下的干燥时间缩短了21％，17％和11％。当胡萝卜片的水分含量从4.23克水/克干固形物减少到2.00克时，超声的强化作用增加了水分活度。US-IR干燥样品的D _eff值在8.09–26.98×10的范围内^-10  m ² / s，高于红外干燥样品（6.34-22.92×10 ^-10  m ² / s）。显微照片显示，施加的超声波产生了更多的多孔结构，以允许水从胡萝卜组织内部迁移到外部。此外，超声可能有助于减轻在高红外功率下干燥过程中胡萝卜片表面形成的致密层。