Influencing Factors of Flow Field of Ionic Wind Induced by Corona Discharge in a Multi-Needle-to-Net Electrode Structure Under Direct-Current Voltage

Lv, Fangcheng; Song, Jingxuan; Wang, Ping; Ruan, Haoou; Geng, Jianghai

doi:10.1109/access.2019.2938420

Cited by 10 publications

(4 citation statements)

References 22 publications

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“…The ionic wind speed increases with the increase of voltage and decreases with the increase of needle spacing. Lv et al found that increasing the voltage amplitude can increase the velocity of the ionic wind [24], which is consistent with our experimental results.…”

Section: A Measurement Results Of Lonic Wind Speedsupporting

confidence: 93%

The Study of Thawing Characteristics and Mechanism of Frozen Beef in High Voltage Electric Field

Zhang

Ding

2020

IEEE Access

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The aim is to comprehensively and further explore the thawing characteristics and mechanism of frozen beef in high voltage electric field (HVEF). In this paper, the frozen beef was thawed under blocking ionic wind and changing voltage, electrode distance in the high voltage electric field system. The thawing characteristics, quality parameters and microstructure of beef during thawing were measured. The results showed that compared with the control, high voltage electric field could significantly shorten the thawing time of beef. During the thawing process, the influence of the high voltage electric field in the beef center temperature range from -5 °C to 0 °C on the thawing characteristics is larger than the control. Electrode distance and voltage have significant influence on color, loss rate and quality parameters. The experimental results of blocking ionic wind showed that ionic wind and non-uniform electric field have different effects on the characteristic parameters, quality parameters and microstructure of beef. Both the ionic wind and nonuniform electric field played a significant role in thawing process. This study provides theoretical basis and practical guidance for further understanding of the parameter characteristics and thawing mechanism of high voltage electric field thawing technology.

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Section: A Measurement Results Of Lonic Wind Speedsupporting

confidence: 93%

The Study of Thawing Characteristics and Mechanism of Frozen Beef in High Voltage Electric Field

Zhang

Ding

2020

IEEE Access

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“…The results indicate that, in both three-needle and fourneedle layouts, the ion wind velocity exhibits a trend of initial decrease followed by an increase with the widening electrode spacing. Lv et al [19] investigated the multi-needle-net ionic wind generator and the effect of the needle distribution and the grid side length on the wind velocity. It was found that as the grid side length was 0.85 mm, the maximum wind velocity of ionic wind is 3.5 m s −1 , which is 3 and 1.28 times that of the grid side length of 2 mm and 0.425 mm, respectively.…”

Section: Introductionmentioning

confidence: 99%

The heat dissipation by the multi-needle electrode structure ionic wind generator

Zhou,

Zhang,

Liu

et al. 2024

Phys. Scr.

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Ionic wind generated by atmospheric pressure discharge can be used for propulsion, heat dissipation, food drying, which shows the unique advantages of no mechanical parts and fast response. However, the low energy efficiency and the low wind speed limits its application. In this paper, an ionic wind generator, constructed with needle-net electrode structure and driven by high-voltage DC power supply, is built for cooling of a metal oxide semiconductor field effect transistor (MOSFET). The energy efficiency and wind speed of the ionic wind generator are optimized by adjusting the electrode structure and applied voltage amplitude. The results show that when the discharge spacing is fixed at 10 mm and the optimal needle spacing is 17.5 mm with 6 needles at 14 kV, the maximum ionic wind velocity is 3.20 m/s and the energy efficiency is 1.90%. Under optimal experimental conditions, the heat dissipation performance of MOSFET is significantly enhanced compared to using only a heat sink. The junction temperature of MOSFET can be lowered by about 29 °C after 240 s with the ionic wind generator. The results of this paper can provide important experimental reference for the optimization of thermal dissipation by ionic wind generator.

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“…HVEF thawing is an emerging nonthermal and energy-saving thawing technology that is a feasible alternative to pyrolysis thawing. In the process of high-voltage electric field thawing, electrons and positive ions move towards the two opposite electrodes under the action of electric field force, driving the movement of air molecules, thus forming ionic wind [15]. A large number of particles produce a complex collision process with the surface of the material, which occurs in the transfer and transformation of energy, increasing the kinetic energy of the water molecules and the heat transfer in and around the material, thus accelerating the thawing of the material.…”

Section: Introductionmentioning

confidence: 99%

Effect of High-Voltage Electric Field on Thawing Kinetics and Quality Characteristics of Frozen Beef

Tian,

Ding

2023

Processes

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This study investigated the impact of high-voltage electric field (HVEF) thawing technology on the thawing rate, water retention characteristics, microstructure, and nutritional composition of thawed beef. Compared with the control group, in which thawing occurred under natural conditions, the experimental group, in which beef was thawed under HVEF (12 kV, 16 kV, 20 kV, 24 kV, 28 kV), showed a significantly shorter thawing time, and the higher the voltage was, the faster the thawing rate. The total loss rate of thawed beef reached its minimum value of (54.2 ± 0.62) % at 28 kV, and the water retention of the experimental group was significantly better than that of the control group (p < 0.05). Therefore, it can be concluded that HVEF thawing enhances the water retention ability of beef. In a color comparison, it was evident that the color of the beef thawed by HVEF was significantly better than that of the control group. The results of scanning electron microscopy (SEM) indicated that thawing beef by HVEF can reduce the damage to the myofibril structure. Low-field nuclear magnetic resonance (LF-NMR) showed that beef thawed by HVEF had a significantly increased bound water content. According to the determination of malondialdehyde content, beef thawed by HVEF had a reduced degree of lipid oxidation; the content at 16 kV was 2.4 mg/kg, and the degree of lipid oxidation was the lowest. Fourier transform infrared (FTIR) spectroscopy analysis revealed that the absorption peak positions of the beef samples did not show significant changes under different conditions. However, the absorption peak intensity in the experimental group was generally higher than that in the control group. Examination of the protein secondary structure via infrared spectroscopy revealed that, compared with the control group, HVEF thawing transformed the proteins from an ordered structure to a disordered structure. The increase in disordered structure reduced the fiber gap of the sample and improved the water retention of the beef. The above experimental results indicate that HVEF thawing can improve the water-holding capacity of the sample and reduce the thawing damage to the quality of the sample.

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Influencing Factors of Flow Field of Ionic Wind Induced by Corona Discharge in a Multi-Needle-to-Net Electrode Structure Under Direct-Current Voltage

Cited by 10 publications

References 22 publications

The Study of Thawing Characteristics and Mechanism of Frozen Beef in High Voltage Electric Field

The Study of Thawing Characteristics and Mechanism of Frozen Beef in High Voltage Electric Field

The heat dissipation by the multi-needle electrode structure ionic wind generator

Effect of High-Voltage Electric Field on Thawing Kinetics and Quality Characteristics of Frozen Beef

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