Electrohydrodynamic (EHD) drying of potato slabs

Chen, Yuonhong; Barthakur, N. N.; Arnold, Neville P.

doi:10.1016/0260-8774(94)90126-0

Cited by 67 publications

(32 citation statements)

References 8 publications

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“…For example, he demonstrated that the drying rates of NaCl solutions could be three times faster than the control samples (Barthakur 1990). Similar results were obtained on potato sample by Chen and Barthakur (1994). It is noticeable that they observed that EHD drying kinetics did not follow the Fickian diffusion model throughout the drying process.…”

supporting

confidence: 86%

“…A pioneering work underlined this benefit in bread and cookie baking (Kulacki and Daumenmier 1978). The works of Barthakur could be considered as reference experiments for EHD drying (Barthakur 1990;Chen and Barthakur 1994;Isobe et al 1999). For example, he demonstrated that the drying rates of NaCl solutions could be three times faster than the control samples (Barthakur 1990).…”

mentioning

confidence: 96%

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Assessment of the Electrohydrodynamic Drying Process

Ahmedou

Rouaud

Havet

2008

Food Bioprocess Technol

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Industries using energy-intensive processes are being forced to explore ways for reducing their energy consumption. In the food industry, air drying is one of the more energy-consuming processes. To reduce the energy consumption during this operation, alternative processes should be investigated. One promising alternative consists in the electrohydrodynamic (EHD) enhancement of heat and mass transfer. This paper analyses the literature and describes the great potential of this innovative process based on the generation of an electric wind by a corona discharge. The main aspects of this technique are discussed and special emphasis is given on its benefit for food processes. The main part of this paper concerns experimental investigations carried out to assess the EHD enhancement on the drying process. An experimental setup was designed to measure the weight losses on a food product submitted to an electrostatic field and to a cross air flow. Present results confirm that, for a low cross air velocity, the ionic wind leads to an enhancement of the drying rate. The best results are obtained for the smaller distance between the food surface and the corona electrode. Nevertheless, the process is less efficient for a high air velocity. The last part deals with a numerical model that was developed to evaluate the electric parameters and the flow field in turbulent regime. This model provides useful information on the coupled phenomena and permits to explain the experimental observations and to help in designing EHD drying processes. Nomenclature a surface (m 2 ) b ionic mobility (m 2 V −1 s −1 ) d food surface-electrode gap (m) e edge of the wind tunnel (m) E electric field (V m −1 ) F e electric body force (C m −2 s −1 ) g gravity (m s −2 ) I electric current (A) J current density (A m −2 ) k turbulent kinetic energy (m 2 s −2 ) L length of the wind tunnel (m) p pressure (Pa) U velocity vector (m s −1 ) v i ionic wind velocity (m s −1 ) V voltage (V) x distance along surface (m) y height above surface (m) φ diameter (m) ɛ turbulent dissipation rate (m 2 s −3 ) ɛ 0 permittivity of free space (C m −1 V −1 ) Ρ density of air (kg m −3 ) ρ c space charge density (C m −3 ) μ dynamic viscosity of air (Pa s −1 ) μ t turbulent viscosity (Pa s −1 )

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supporting

confidence: 86%

mentioning

confidence: 96%

Assessment of the Electrohydrodynamic Drying Process

Ahmedou

Rouaud

Havet

2008

Food Bioprocess Technol

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“…About of the effectiveness of a HEF on the qualities of the drying materials, Chen et al (1994) checked the shrinkage of a potato slab during drying at ambient condition with and without an electric field, the results showed that the EHD dried potato slabs shrunk significantly rapidly. The results reported by Na, Yang, Liang, Liu, and Liang (1999) showed that the drying time of the panax and the aureomycin in an oven with a HEF system was less than half a control with the components and color unchanged.…”

Section: Introductionmentioning

confidence: 98%

“…The drying with a point-to-plate HEF system is called an electrohydrodynamic (EHD) drying (Chen, Barthakur, & Arnold, 1994;Hashinaga, Bajgai, Isobe, & Barthakur, 1999;Xue, Barthakur, & Alli, 1999).…”

Section: Introductionmentioning

confidence: 99%

Effect of electrohydrodynamic (EHD) technique on drying process and appearance of okara cake

Li-te

Sun

et al. 2006

Journal of Food Engineering

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“…Different pre-treatment drying techniques, such as the microwave heating (Beaudry, Raghavan, & Rennie, 2003;Datta & Anantheswaran, 2001;Kostaropoulos & Saravacos, 1995), ohmic heating (Lima & Sastry, 1999;Salengke & Sastry, 2005;Wang & Sastry, 2000;Zhong & Lima, 2003), electrohydrodynamic drying (Bajgai & Hashinaga, 2001;Cao, Nishiyama, Koide, & Lu, 2004;Chen & Barthakur, 1994;Hashinaga, Kharel, & Shitani, 1995;Isobe, Barthakur, Yoshino, Okushima, & Sase, 1999;Li, Li, Sun, & Tatsumi, 2005) and drying by chemical reagents or osmotic pretreatment (Chua, Chou, Mujumdar, Ho, & Hon, 2004;Salas & Labuza, 1968;Saravacos, Marousis, & Raouzeos, 1988) were reported.…”

Section: Introductionmentioning

confidence: 99%