TWI574632B - Ultrasonic drying method of goods - Google Patents

Description

Ultrasonic drying method for articles

The present invention relates to a method for rapidly drying an edible or non-edible product to be dried by ultrasonic waves.

Because Taiwan is located in the subtropical zone and has different topography such as plains, hills and mountains, the climatic conditions and geographical environment are suitable for the cultivation of fruit trees. It is rich in various fruits throughout the year, so it has won the reputation of the fruit kingdom. But at the same time, there will be shortcomings in the overproduction of fruits. Therefore, one of the solutions for overproduction is to find ways to extend the shelf life, so it can be achieved through fruit processing technology. It mainly includes methods such as refrigeration, freezing, juicing, canning, fermentation, pickling and drying. It requires extra technology, equipment, space and energy for freezing, refrigerating, canning and juicing. Fermentation has quality stability and production qualification. Problems; pickled products have health concerns; therefore, it is most suitable for storage in a dry manner. Removing the moisture from the fruit during the drying process can avoid the growth of bacteria and mold, slow down the discoloration, odor and fermentation, and is easy to collect and easy to transport. Appropriate drying treatment can also increase the taste of the food.

Therefore, the applicant of this case has applied for the patent No. M396620 “Energy Saving Dryer for Natural Convection” announced by the Republic of China on January 21, 100, which discloses: including a body and a heating tank, wherein: the system has An accommodating space, the accommodating space has a first end and a second end, the first end is provided with an inlet, and the second end is provided with an outlet; the heating slot is coupled to the body, the heating slot has a third end and a fourth end, the heating groove is inclined from the fourth end to the third end, and the heating groove has a first-class track, and an introduction port is provided at the third end, and a guide is provided at the fourth end An outlet, the outlet being connected to the inlet of the first end of the body. It is mainly introduced by the third inlet of the heating tank by cold air. The inflow channel can be heated and converted into hot air through the solar radiation. By using the principle of hot air rising, the hot air enters the accommodating space of the body, and can quickly evaporate the processed layer placed on the layer in the accommodating space. Moisture on the surface of the object, and use the ultrasonic vibration unit to accelerate the mass transfer rate of the moisture in the workpiece, and rapidly transport the water molecules to the surface of the workpiece to evaporate the water molecules and diffuse into the air to make the moisture content of the workpiece Before the moisture content in the surrounding air is balanced, the hot air containing moisture leaves the accommodating space through the outlet of the body, and the external cold air enters the flow channel of the heating tank, and the hot and cold air is repeatedly circulated and convected.

However, the patent's previous case utilizes the natural convection of hot and cold air, supplemented by ultrasonic vibration, etc., so that it can save energy by eliminating the need to use any heat or electric energy. However, due to the use of natural convection, the drying time does not meet the flow efficiency. Moreover, by using ultrasonic-assisted oscillation, the flesh is oscillated and arbitrarily beaten, and it is impossible to assist drying. If the ultrasonic oscillation is to be directly applied, it must be vacuum-packed and placed in an oscillating wave transmission medium to achieve the auxiliary effect of the oscillation drying. Therefore, it is inconvenient to use and is not suitable for the drying process. Do your best.

Therefore, in view of the fact that the current items to be dried are dried, it takes a lot of time. Therefore, the present invention provides a method for ultrasonic drying of an article, comprising: A. placing a to-be-dried object on a processing platform; B. covering a soft weight on the object to be dried to position it; The processing platform applies an ultrasonic wave; D. the object to be dried receives the ultrasonic wave, and the object to be dried is covered by the soft weight to avoid jumping on the processing platform, so that the object to be dried is retained The moisture is escaping due to the oscillation of the ultrasonic wave, so that the object to be dried is dried.

The oscillation time for applying the ultrasonic wave described above is 5 to 10 minutes, and the oscillation interval is 2 hours to 6 hours.

The above-mentioned items to be dried are one of the following: fruit, vegetables, meat.

The above soft weight is one of the following: crepe film, rubber sheet, cotton cloth, water bag.

In the above step C, a resonator is directly coupled to the bottom of the processing platform, and an ultrasonic wave is generated by the oscillator and transmitted to the processing platform.

The above step C is in contact with the bottom of the processing platform by using an ultrasonic oscillating unit, and the ultrasonic oscillating unit is provided with at least one oscillator, which generates an ultrasonic wave and transmits it to the processing platform.

In the above step C, a mobile ultrasonic oscillating unit is provided, and the ultrasonic oscillating unit is provided with at least one oscillator, and the oscillating unit generates an ultrasonic wave, and the ultrasonic oscillating unit can be actively placed on any processing platform. At the bottom, the ultrasonic waves are applied to different processing platforms in batches and transmitted to the object to be dried through the processing platform.

The operating power of the above-mentioned resonator is 50 W, and the generated vibration frequency is 40 KHz.

When the above ultrasonic wave is applied, it is supplemented with a hot air to help dry.

The hot air has a wind speed of 1 m/s to 3 m/s and a set temperature of 35 to 45 °C.

The invention has the following advantages:

1. The present invention applies ultrasonic waves to the object to be dried, thereby accelerating the transfer speed of water molecules in the water to be dried, so that the internal moisture is quickly transferred to the surface of the object to be dried, and the rapid evaporation can shorten the drying by nearly 2/3. Time, the object to be dried is quickly brought to a dry state to extend the shelf life, and if it is an edible food, the original flavor can be maintained at the same time.

2. In the process of oscillating and drying, the soft weight can be used to generate a gravity for the object to be dried, so that the object to be dried does not generate a jumping displacement when oscillated, and the soft weight can be softened and can be completed. Covering the surface of the object to be dried, the surface of the object to be dried is not damaged, so as to avoid affecting the selling phase of the object to be dried.

3. In addition to being usable for drying the food to be dried, the present invention can be further dried for use in non-edible articles, and the ultrasonic wave is also used to oscillate the object to be dried, thereby shortening the drying time. efficacy.

(1)‧‧‧Dry to be dried

(2) ‧ ‧ processing platform

(3) ‧‧‧soft weights

(4)‧‧‧Supersonic oscillation unit

(41)‧‧‧Oscillator

(1A) ‧ ‧ dry matter to be dried

(2A) ‧‧‧Processing Platform

(3A)‧‧‧Soft weights

(41A)‧‧‧Oscillator

(1B)‧‧‧Dry to be dried

(2B) ‧ ‧ processing platform

(4B)‧‧‧Supersonic oscillation unit

(41B)‧‧‧Oscillator

[First figure] is a flow chart of the steps of the present invention.

[Second figure] is a schematic diagram of the joint implementation of the processing platform, the soft weight and the ultrasonic oscillating unit of the present invention.

[Third image] is a schematic view of the object to be dried in the present invention between the treatment platform and the soft weight.

[Fourth figure] is a schematic view showing evaporation of water inside the object to be dried in the present invention.

[Fifth Figure] is a schematic diagram of a resonator directly at the bottom of the processing platform according to still another embodiment of the present invention.

[Sixth Graph] is a schematic diagram of batch drying using a mobile ultrasonic oscillating unit according to another embodiment of the present invention.

[Seventh Graph] is a graph showing the drying results of the experimental samples N1, N2, and N3 of the present invention.

[Eighth image] is a graph showing the drying results of the experimental samples S1 and N1 of the present invention.

[Ninth image] is a graph showing the drying results of the experimental samples S2 and N2 of the present invention.

[Tenth Graph] is a graph showing the drying results of the experimental samples S3 and N3 of the present invention.

[11th] is a graph showing the drying results of the experimental samples S4 and N1 of the present invention.

[Twelfth image] is a graph showing the drying results of the experimental samples S5 and N2 of the present invention.

[Thirteenth Graph] is a graph showing the drying results of the experimental samples S6 and N3 of the present invention.

[Fourteenth] is a graph showing the drying results of the experimental samples S7 and N1 of the present invention.

[Fifteenth Figure] is a graph showing the drying results of the experimental samples S8 and N2 of the present invention.

[16th] is a graph showing the drying results of the experimental samples S9 and N3 of the present invention.

[Table 1] is a data table of the results of the verification experiment of the present invention.

Referring to the first figure and the second figure, the embodiment of the present invention includes the following steps:

A. Place a dry object on a processing platform. The object to be dried (1) may be a fruit, a vegetable or a meat. The object to be dried may be used for non-edible items in addition to edible foods, and the principles and technical means for drying are the same. No further explanation is given. The object to be dried (1) of this embodiment is described by a fruit. The object to be dried (1) is pre-processed by sorting, washing, dicing, etc., and then the object to be dried (1) is placed on a processing platform (2), and the processing platform (2) can be A record. And the object to be dried (1) can be evenly dispersed on the processing platform (2), thereby increasing the ventilation thereof to help the drying operation.

B. A soft weight is placed over the object to be dried to position it. As shown in the first figure and the third figure, a soft weight (3) made of a soft material is placed at a position above the object to be dried (1) for the object to be dried ( 1) generating a load of gravity, whereby the object to be dried (1) is fixed between the processing platform (2) and the soft weight (3) without any jumping or displacement. The soft weight (3) may be a film, a rubber sheet, a cotton cloth or a water bag, and the soft weight (3) has a soft property and can be completely covered and adhered to the object to be dried. (1) The surface, without damaging the surface of the object to be dried (1), so as not to damage its phase.

C. Apply an ultrasonic wave to the processing platform. Mainly by an ultrasonic oscillating unit (4) placed at the bottom of the processing platform (2), the ultrasonic oscillating unit (4) is provided with a plurality of oscillators (41), and the operating power of each of the oscillating elements (41) It is 50W, and the vibration frequency that can be generated is 40KHz. Then, the bottom of the processing platform (2) can be contacted with the oscillators (41), and the ultrasonic waves generated by the oscillators (41) can be transmitted to each of the to-bes through the processing platform (2). Dry matter (1).

D. The object to be dried is subjected to the ultrasonic wave, and the object to be dried is covered by the soft weight to avoid jumping on the processing platform, so that the moisture retained by the object to be dried is caused by the ultrasonic wave. It oscillates to escape, so that the object to be dried is dried. Due to the principle of general food drying, moisture is first evaporated when the surface of the food is heated, and an imbalance between the surface and the internal moisture is formed. The internal moisture is transported to the surface of the food by osmosis and evaporates again and diffuses into the air until the moisture content of the dried food is balanced with the moisture content of the surrounding air. The oscillation time of the object (1) to be dried by the oscillator (41) of the ultrasonic oscillation unit (4) of the present invention is 5 to 10 minutes. As shown in the fourth figure, it is possible to accelerate the transfer speed of the water molecules of the water in the object to be dried (1), and to quickly transfer the moisture retained in the inside (indicated by the solid arrow) to the surface of the object to be dried (1). In order to allow its water to evaporate quickly. The heat energy in the outside air (indicated by the dashed arrow) can be transmitted to the inside of the object to be dried (1) so that the moisture content of the object to be dried (1) can be balanced with the moisture content of the surrounding air. In the process of oscillating, the soft weight (3) can be used to generate a gravity for the object to be dried (1), so that the object to be dried (1) does not jump and generate displacement when oscillating. Further utilizing the soft weight (3) to have a softness, the surface of the object to be dried (1) can be completely covered, so that the surface of the object to be dried (1) is not damaged, so as to avoid affecting the drying. The selling phase of the object (1). In this way, the object to be dried (1) after being oscillated can quickly reach the state of being dried, and can be further extended by the vacuum packaging operation procedure of the post-production to make the object to be dried (1) extend its shelf life, and It maintains its original flavor and reduces drying time by nearly 2/3.

According to still another embodiment of the present invention, as shown in FIG. 5, the step C applies an ultrasonic wave to the processing platform. Mainly, a plurality of oscillators (41A) of an ultrasonic oscillating unit are directly combined and disposed at the bottom of the processing platform (2A). The processing platform (2A) can be directly applied to the ultrasonic wave by the oscillator (41A), and the ultrasonic wave can be quickly transmitted to each object to be dried (1A) through the processing platform (2A). Therefore, the transfer speed of the water molecules of the water in the object to be dried (1A) can be accelerated, and the moisture inside can be quickly transferred to the surface of the object to be dried (1A), and can be quickly evaporated. Further, the heat energy in the outside air can also be transmitted to the inside of the object to be dried (1A) so that the moisture content of the object to be dried (1A) can be balanced with the moisture content in the surrounding air. And using the soft weight (3A), a gravity can be generated for the object to be dried (1A), so that the object to be dried (1A) does not arbitrarily jump when it oscillates, and protects the to be dried. The surface of the object (1A) is not scratched, and can quickly reach a dry state, so that the object to be dried (1A) can be extended for its shelf life, maintain the original flavor, and can shorten the drying by nearly 2/3. time.

Another embodiment of the present invention, as shown in the sixth figure, wherein the step C applies an ultrasonic wave to the processing platform. Mainly by using one of the mobile ultrasonic oscillation units (4B), it can be moved to the bottom of any processing platform (2B). The processing platform (2B) of this embodiment may be provided with two or more. The processing platforms (2B) may be arranged horizontally or vertically, or stacked in a longitudinal direction, which are all implementable by the present invention. This embodiment is described as being arranged in a horizontally flat arrangement. The ultrasonic ultrasonic oscillating unit (4B) can be used to apply an ultrasonic wave to different processing platforms (2B) with an appropriate oscillation time. For example, a plurality of oscillators (41B) of the ultrasonic oscillating unit (4B) directly apply a 5 to 10 minute oscillation time to the processing platform (2B) of the first group and the object to be dried (1B) placed thereon. . The ultrasonic oscillating unit (4B) can be moved to the processing platform (2B) of the second group and the object to be dried (1B) placed thereon, and the oscillation time of 5 to 10 minutes is also applied, and the oscillation interval is 2 hours to 6 hours, so that ultrasonic waves are sequentially applied to each of the processing platforms (2B) in sequence. With the soft weight (3B), a gravity can be generated for the object to be dried (1B) so that the surface of the object to be dried (1B) is not scratched, and the object to be dried (1B) can be quickly dried. And extend its shelf life. In this way, through the mobile ultrasonic oscillating unit (4B), ultrasonic waves can be applied to different processing platforms (2B) automatically and in batches, and the drying time of nearly 2/3 can be shortened while saving waiting for drying. Working time.

The invention also tests the shaking experiment of ultrasonic drying with pineapple, and the method for calculating the weight ratio is: X1/X0=weight ratio, wherein X0 is the original weight of the sliced pineapple, and X1 is the current weight of the dried sliced pineapple. And the standard of the weight ratio of pineapple is set to 20%, the parameter conditions required for the experiment are set as follows, the temperature in the experimental drying chamber is 28 ° C ~ 32 ° C, and the humidity is 45% ~ 55% (depending on the temperature conditions) Change). It is supplemented with hot air to help dry. The wind speed is 1m/s, 2m/s and 3m/s, and the temperature is 35°C, 40°C and 45°C. The fresh pineapple is first sliced, and the weight is recorded after the heart is removed. The slice thickness is 8~10mm, the diameter is 90mm~110mm, and the weight is 65~70g. Complete weight After the amount was recorded, the pineapple was placed on a treatment platform and covered with a soft weight, and the weight of the soft weight was 250 g. The time required for the ultrasonic oscillation in this experiment was set to oscillate for 10 min, 20 min, and 30 min. The ultrasonic frequency is set to 40KHz. After the interval to be dried at 2 hr, 4 hr, and 6 hr, the dried pineapple was taken out and weight recorded to calculate the weight ratio. After the ultrasonic wave is shaken and dried, the pineapple is placed in an oven, and the oven is set to a temperature of 100 ° C. After drying to a constant weight, the moisture content of the pineapple dry can be calculated, and the method for calculating the moisture content is W0-W1=W2. (W2/W0)*100%=weight loss moisture content, where W0 is the weight of the sample after drying, W1 is the weight of the sample dried to constant weight, and W2 is the weight of moisture in the sample.

As shown in the seventh figure, it is the drying result curve of the samples N1, N2 and N3. The three sets of samples are not subjected to the ultrasonic drying method of the present invention, and only natural air is applied by hot air, wherein N1, N2, and N3 are dried. The temperature was 35 ° C, 40 ° C, and 45 ° C, respectively, and the wind speed of the three groups of samples was 1 m / s. As can be seen from the figure, in the absence of ultrasonic waves, the drying time of the three sets of samples exceeds 50 hours, of which N1 takes 72 hours to complete drying. The weight ratio of the three groups of samples reached 20%, which were N1: 58.6 hr, N2: 53 hr, and N3: 46.2 hr, respectively. It can be seen that as the temperature increases, the drying time is shortened and the drying rate is continuously increased.

As shown in the eighth drawing, wherein S1 is a sample using the ultrasonic drying method of the present invention, it is compared with N1 which is not subjected to the ultrasonic drying method described above. The experimental conditions of S1 were temperature 35 ° C, wind speed 1 m / s, oscillation interval 2 hours, ultrasonic oscillation time 10 minutes. As can be seen from the figure, the ultrasonic sample S1 was used, and the drying time was 28 hr. Sample No. N1 without ultrasonic was used, and the drying time was 72 hr. As the drying time is longer, it can be seen that the two samples become more and more obvious at the rate of weight reduction. The time when the weight ratio of the sample S1 reached 20% was 24.2 hr, and the sample N1 was 58.6 hr, and the time when the weight ratio of the two samples reached 20% was 2.4 times.

As shown in Fig. 9, wherein S2 is a sample using the ultrasonic drying method of the present invention, it is compared with N2 which is not subjected to the ultrasonic drying method described above. The experimental conditions of S2 are temperature 40 ° C, wind speed 2 m / s, The oscillation interval was 2 hours, and the ultrasonic oscillation time was 20 minutes. As can be seen from the figure, the time for completion of drying of the sample S2 using ultrasonic waves was 28 hr, and the time for completion of drying of the sample N2 without using ultrasonic waves was 60 hr. The time when the sample S2 weight ratio reached 20% was 24.2 hr, and the sample N2 was 53 hr, and the time when the weight ratio of the two samples reached 20% was 2.2 times.

As shown in the tenth figure, wherein S3 is a sample using the ultrasonic drying method of the present invention, it is compared with N3 which is not subjected to the ultrasonic drying method described above. The experimental conditions of S3 were temperature 45 ° C, wind speed 3 m / s, oscillation interval 2 hours, and ultrasonic oscillation time 30 minutes. As can be seen from the figure, the time for the drying of the sample S3 using the ultrasonic wave was 24 hr, and the time for the drying of the sample N3 without the ultrasonic wave was 54 hr. The time when the sample S3 weight ratio reached 20% was 21.5 hr, and the sample N3 was 46.2 hr, and the time when the weight ratio of the two samples reached 20% was 2.1 times.

As shown in Fig. 11, wherein S4 is a sample using the ultrasonic drying method of the present invention, it is compared with N1 which is not subjected to the ultrasonic drying method described above. The experimental conditions of S4 were temperature 35 ° C, wind speed 2 m / s, oscillation interval 4 hours, ultrasonic oscillation time 30 minutes. As can be seen from the figure, the time for completion of drying of the sample S4 using ultrasonic waves was 36 hr, and the time for completion of drying of the sample N1 without using ultrasonic waves was 72 hr. The time when the sample S4 weight ratio reached 20% was 28.6 hr, and the sample N1 was 58.6 hr, and the time when the weight ratio of the two samples reached 20% was 2 times.

As shown in Fig. 12, wherein S5 is a sample using the ultrasonic drying method of the present invention, it is compared with N2 which is not subjected to the ultrasonic drying method described above. The experimental conditions of S5 were temperature 40 ° C, wind speed 3 m / s, oscillation interval 4 hours, and ultrasonic oscillation time 10 minutes. As can be seen from the figure, the time for drying the sample S5 using ultrasonic waves was 32 hr, and the time for drying the sample N2 without using ultrasonic waves was 60 hr. The time when the sample S5 weight ratio reached 20% was 23.9 hr, and the sample N2 was 53 hr, and the time when the weight ratio of the two samples reached 20% was 2.2 times.

As shown in Fig. 13, wherein S6 is a sample using the ultrasonic drying method of the present invention, it is compared with N3 which is not subjected to the ultrasonic drying method described above. The experimental condition of S6 is temperature 45 ° C, wind speed 1 m / s, the oscillation interval is 4 hours, and the ultrasonic oscillation time is 20 minutes. As can be seen from the figure, the time for drying of the sample S6 using ultrasonic waves was 28 hr, and the time for completion of drying of the sample N3 without using ultrasonic waves was 54 hr. The time when the sample S6 weight ratio reached 20% was 22.9 hr, and the sample N3 was 46.2 hr, and the time when the weight ratio of the two samples reached 20% was 2 times.

As shown in Fig. 14, wherein S7 is a sample using the ultrasonic drying method of the present invention, it is compared with N1 which is not subjected to the ultrasonic drying method described above. The experimental conditions of S7 were temperature 35 ° C, wind speed 3 m / s, oscillation interval 6 hours, and ultrasonic oscillation time 20 minutes. As can be seen from the figure, the time for drying of the sample S7 using ultrasonic waves was 42 hr, and the time for completion of drying of the sample N1 without using ultrasonic waves was 72 hr. The time for the sample S7 to reach 20% by weight was 33.5 hr, and the sample N1 was 58.6 hr, and the time when the weight ratio of the two samples reached 20% was 1.7 times.

As shown in Fig. 15, wherein S8 is a sample using the ultrasonic drying method of the present invention, it is compared with N2 which is not subjected to the ultrasonic drying method described above. The experimental conditions of S8 were temperature 40 ° C, wind speed 1 m / s, oscillation interval 6 hours, and ultrasonic oscillation time 30 minutes. As can be seen from the figure, the time for drying the sample S8 using ultrasonic waves was 36 hr, and the time for drying the sample N2 without using ultrasonic waves was 60 hr. The time when the sample S8 weight ratio reached 20% was 28.9 hr, and the sample N2 was 53 hr, and the time when the weight ratio of the two samples reached 20% was 1.8 times.

As shown in Fig. 16, wherein S9 is a sample using the ultrasonic drying method of the present invention, it is compared with N3 which is not subjected to the ultrasonic drying method described above. The experimental conditions of S9 were temperature 45 ° C, wind speed 2 m / s, oscillation interval 6 hours, and ultrasonic oscillation time 10 minutes. As can be seen from the figure, the time for drying the sample S9 using ultrasonic waves was 36 hr, and the time for drying the sample N3 without using ultrasonic waves was 56 hr. The time when the sample S9 weight ratio reached 20% was 29.1 hr, and the sample N3 was 46.2 hr, and the time when the weight ratio of the two samples reached 20% was 1.6 times.

Through the comparison of the above samples, it can be found that the samples without ultrasonic waves (N1~N3) have a drying time of more than 50 hr, while the samples using ultrasonic waves (S1~S9) have greatly shortened the drying time. The smallest sample was also 1.6 times, and the sample with the largest gap reached 2.4 times.

Further, as shown in the following list 1, the results of the verification experiment are performed based on the experimental results obtained in the above groups, and the optimal experimental variables are further obtained.

It can be seen from Table 1 that the drying rate is greatly affected when the two variables of the oscillation interval time and temperature are changed. When the level of the wind speed of the variable factor is changed, the drying rate is increased a little. When the level of the oscillating time of the variable factor is changed, the drying rate has almost no effect. The pineapple drying process has the best drying rate and a short drying time at a temperature of 45 °C. At a temperature of 35 ° C, the drying rate is the worst and the drying time required is longer. Sample B1 with an oscillation interval of 2 hours, a time ratio of 20% for a time of 16.7 hr, and a sample B3 with an oscillation interval of 6 hours, a weight ratio of 20% for a time of 27.7 hr, a difference of 9 hr. Therefore, as the oscillation interval is shortened, the drying rate is also continuously increased. It is known from the verification experiment that as the wind speed increases, the drying rate also increases. However, in the case where the wind speed is 1 to 3 m/s, the influence on the drying rate is small compared to the two variables of the temperature and the oscillation interval time. Regardless of whether the oscillation time is 10 minutes or 30 minutes, the drying curve of the sample is almost the same, so the influence of the oscillation time on the drying rate is relatively small.

Therefore, according to the above experimental results and verification results, it was confirmed that the ultrasonic drying method of the present invention can achieve the effect of rapidly drying the object to be dried.

However, the above description is only three of the embodiments of the present invention, and the scope of the patent application and the simple equivalent changes and replacements of the contents of the specification according to the present invention are not limited thereto. It is still within the scope of the protection covered by the scope of the invention.

Claims (10)

A method for ultrasonically drying an article, comprising the steps of: A. placing a to-be-dried object on a processing platform; B. covering a soft weight on the object to be dried to position it; C. The platform applies an ultrasonic wave; D. the object to be dried receives the ultrasonic wave, and the object to be dried is covered by the soft weight to avoid jumping on the processing platform, so that the moisture retained by the object to be dried It escapes due to the oscillation of the ultrasonic wave, so that the object to be dried is dried. The method of ultrasonically drying an article according to claim 1, wherein the ultrasonic wave is applied for 5 to 10 minutes and the oscillation interval is 2 hours to 6 hours. The method for ultrasonic drying of an article according to Item 1 of the patent application, wherein the object to be dried is one of the following: fruit, vegetable, meat. The method for ultrasonic drying of an article according to Item 1 of the patent application, wherein the soft weight is one of the following: a crepe film, a rubber sheet, a cotton cloth, and a water bag. The method for ultrasonically drying an article according to claim 1, wherein the step C is to directly connect a resonator to the bottom of the processing platform, and generate an ultrasonic wave by the oscillator, and transmit the ultrasonic wave to the ultrasonic wave. Processing platform. The method of ultrasonically drying an article according to claim 1, wherein the step C is contacted to the bottom of the processing platform by an ultrasonic oscillating unit, and the ultrasonic oscillating unit is provided with at least one oscillator, the oscillation The child generates an ultrasonic wave and passes it to the processing platform. The method for ultrasonic drying of an article according to claim 1, wherein the step C is a mobile ultrasonic oscillating unit, wherein the ultrasonic oscillating unit is provided with at least one oscillator, and the oscillator generates an ultra Sound wave, the ultrasonic oscillating unit can be placed at the bottom of any processing platform The ultrasound is applied to different processing platforms in batches and transmitted to the object to be dried through the processing platform. The method of ultrasonically drying an article according to claim 5, 6 or 7, wherein the operating power of the oscillator is 50 W, and the vibration frequency generated is 40 KHz. The method of ultrasonic drying of an article according to Item 1 of the patent application, wherein when the ultrasonic wave is applied, it is supplemented with a hot air to help dry. A method of ultrasonic drying of an article according to claim 9 wherein the hot air has a wind speed of from 1 m/s to 3 m/s and a set temperature of from 35 ° C to 45 ° C.