Analysis of heat and mass transfer enhancement in porous material subjected to electric fields (effects of particle sizes and layered arrangement)

Chaktranond, Chainarong; Rattanadecho, Phadungsak

doi:10.1016/j.expthermflusci.2010.02.015

Cited by 24 publications

(6 citation statements)

References 14 publications

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“…This means that the higher the voltage between the two electrodes, the stronger electric field strengths will be, and, the faster drying rate is, as a result, the moisture content decreases faster. The enhancement in mass transfer rate could be attributed to the electric wind induced by EHD as the main driving force (Chaktranond and Rattanadecho 2010 ). Bai et al ( 2011 ) investigated the influence of operating parameters on energy consumption of EHD dryer of tofu.…”

Section: Resultsmentioning

confidence: 99%

Modeling of electrohydrodynamic drying process using response surface methodology

Dalvand

Mohtasebi

Rafiee

2014

Food Science & Nutrition

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Energy consumption index is one of the most important criteria for judging about new, and emerging drying technologies. One of such novel and promising alternative of drying process is called electrohydrodynamic (EHD) drying. In this work, a solar energy was used to maintain required energy of EHD drying process. Moreover, response surface methodology (RSM) was used to build a predictive model in order to investigate the combined effects of independent variables such as applied voltage, field strength, number of discharge electrode (needle), and air velocity on moisture ratio, energy efficiency, and energy consumption as responses of EHD drying process. Three-levels and four-factor Box–Behnken design was employed to evaluate the effects of independent variables on system responses. A stepwise approach was followed to build up a model that can map the entire response surface. The interior relationships between parameters were well defined by RSM.

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Section: Resultsmentioning

confidence: 99%

Modeling of electrohydrodynamic drying process using response surface methodology

Dalvand

Mohtasebi

Rafiee

2014

Food Science & Nutrition

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“…Furthermore, they demonstrated that a higher applied voltage caused a higher temperature; this is in agreement with our observations. These researchers proposed that corona wind enhanced the convective heat transfer coefficient, and the degree of heat and mass transfer enhancement was dependent on the level of the applied voltage (Chaktranond and Rattanadecho, 2010 sample. Subsequently, the temperature of the sample was not decreased by the enhanced water evaporation of EHD drying (Cao et al, 2004).…”

Section: Temperature Profilesmentioning

confidence: 98%

“…This increase was more significant at 21 kV voltage than at 17 and 19 kV voltages. Chaktranond and Rattanadecho (2010) reported that applying electric fields above a sample at a high air temperature (60 • C) led to a faster increase of temperature in the sample. Furthermore, they demonstrated that a higher applied voltage caused a higher temperature; this is in agreement with our observations.…”

Section: Temperature Profilesmentioning

confidence: 98%

Influence of the electrohydrodynamic process on the properties of dried button mushroom slices: A differential scanning calorimetry (DSC) study

Dinani

Hamdami

Shahedi

et al. 2015

Food and Bioproducts Processing

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“…The experimentally measured non-dimensional parameters are correlated for predicting the heat transfer performance. Chainarong Chaktranond et al [25] experimentally investigated the influences of electrical voltage, particle sizes and layered arrangement on the heat and mass transfer in porous packed bed subjected to electro-hydrodynamic drying. The results show that the convective heat transfer coefficient and drying rate are enhanced considerably with a Corona wind.…”

Section: Introductionmentioning

confidence: 99%

Experimental Investigation of the Performance of Five Layered Gas to Gas Heat Exchanger With a Porous Medium

Barakat

Mohammed

Anis

2016

Journal of Al-Azhar University Engineering Sector

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This paper presents the performance of a simple five-layers-type gas to gas heat exchanger, which is simple to construct, easy to maintain and has low space requirements, under different laminar gaseous flow rates and temperatures. The merits and drawbacks of the use of porous material inserts to improve the performance of this type of heat exchanger are investigated. An experimental work was carried out to investigate the influence of the insertion of porous segments with different thicknesses on heat transfer enhancement and the associated pressure drop as these are the many determining factors in most engineering applications. During these experiments the volume flow rates of the hot and cold air streams were varied such that the volume flow rate of both of the streams was the same in any of the experimental runs. These experiments were conducted for different values of hot air inlet temperature, while keeping the cold air inlet temperature nearly constant. Also the results obtained in this work was compared with the corresponding results obtained previously using a similar three layered heat exchanger under similar operating hydro-thermal conditions. The investigations showed that the thermal performance of the heat exchanger due to the two additional layers was pronouncedly improved on the expense of an increase in pressure drop of much lower cost.

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Analysis of heat and mass transfer enhancement in porous material subjected to electric fields (effects of particle sizes and layered arrangement)

Cited by 24 publications

References 14 publications

Modeling of electrohydrodynamic drying process using response surface methodology

Modeling of electrohydrodynamic drying process using response surface methodology

Influence of the electrohydrodynamic process on the properties of dried button mushroom slices: A differential scanning calorimetry (DSC) study

Experimental Investigation of the Performance of Five Layered Gas to Gas Heat Exchanger With a Porous Medium

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