Electrically enhanced drying of white champignons

Martynenko, Alex; Bashkir, Ivanna; Kudra, Tadeusz

doi:10.1080/07373937.2019.1670672

Cited by 21 publications

(20 citation statements)

References 27 publications

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“…The effective moisture diffusivity increased considerably with an increase in air velocity ( Figure 7 ). This concurs with the observations on the EHD drying of white champignons with forced air convection [ 12 ]. The effect of temperature was also significant.…”

Section: Resultssupporting

confidence: 92%

“…Bai et al [ 6 ] reported that low RH is beneficial for EHD drying of fish. Similar observations were made by Martynenko et al [ 12 ] for EHD drying of mushroom slices. In a literature review by Zhang et al [ 13 ] on the effect of RH on hot air drying of fruits and vegetables, it was reported that high RH could facilitate heat transfer and increase the drying rate in the constant rate period of drying.…”

Section: Introductionsupporting

confidence: 89%

“…Humid air loses the ability to absorb more water. Additionally, the formation of ionic hydrates at a higher RH could be an additional factor, decreasing the mobility of charged particles, which, in turn, reduces the drying efficiency [ 12 , 38 , 39 ]. It could be observed that relative humidity above 65% is considerably limiting for EHD drying.…”

Section: Resultsmentioning

confidence: 99%

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The Effect of Material Thickness, Load Density, External Airflow, and Relative Humidity on the Drying Efficiency and Quality of EHD-Dried Apples

Paul

Martynenko

2022

Foods

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Electrohydrodynamic drying is a novel non-thermal technique for dehydrating heat-sensitive foods. However, its industrial applications are limited due to the underexplored effects of material properties and environmental conditions on product quality. For this purpose, a multifactorial experiment was designed to study the effects of material thickness, load density, external airflow, and humidity on the EHD drying efficiency and quality of apple slices. The experiments show that the intensity of EHD drying increased with a decrease in humidity, slice thickness, and load density. The effective diffusivity of apple slices with EHD drying was about 5.17·10−12 m2/s, slightly increasing with external airflow. The specific energy consumption of EHD drying was 10–12 times lower than hot air drying. The time of EHD drying at 20 °C was equivalent to hot air drying at 40 °C, but the impact of EHD drying on the product quality was significantly lower. EHD drying better preserved the color and phenolic content in dried apple slices, with less cellular damage. Hence, EHD drying can be employed in industry as a sustainable alternative to hot air drying.

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Section: Resultssupporting

confidence: 92%

Section: Introductionsupporting

confidence: 89%

Section: Resultsmentioning

confidence: 99%

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The Effect of Material Thickness, Load Density, External Airflow, and Relative Humidity on the Drying Efficiency and Quality of EHD-Dried Apples

Paul

Martynenko

2022

Foods

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“…increased increased from 1.37 Â 10 À8 to 2.86 Â 10 À8 m 2 /s as voltage increased from 0 to 30 kV in EHD drying of carrot slices. Also, the same results were announced by previous literature for the EHD drying of white champignons (Martynenko, Bashkir, & Kudra, 2019) and Chinese Wolfberry (Ding & Yang, 2017). When the distance between needles was 6 cm, the D eff of the apple slices was generally higher.…”

Section: Drying Process and Drying Ratesupporting

confidence: 87%

Characteristics and mathematical modeling of apple slice drying in an electrohydrodynamic system with a needle‐plate electrode

Zhao

et al. 2022

J Food Process Engineering

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The drying of apple slices in an electrohydrodynamic (EHD) system with a needle‐plate electrode was characterized and mathematically modeled at voltages of 30, 40, and 50 kV and with distances between needles of 5, 6, and 7 cm. The results showed that the drying rate, effective water diffusion coefficient, and rehydration ratio of the apple slices, and specific energy consumption of drying, all increased with increasing voltage. Initially, there was a period when the drying rate was approximately constant in the low‐voltage EHD, but not in the high voltage conditions. At the same voltage, the drying rate was highest when the distance between needles was 6 cm. The voltage and distance between needles had a significant (p < .05) interactive effect on the effective water diffusion coefficient and specific energy consumption, but not on the rehydration ratio. General mathematical models for drying can be used to represent the drying behavior of apple slices. The Midilli and Kucuk model and the Logarithmic model had the best fits, with correlation coefficients of 0.998803 and 0.998267, respectively. Predictive functions for the moisture ratio of apple slices based on voltage and distance between needles were established and verified. The results indicated that the Logarithmic model could more accurately predict the moisture ratio of apple slices dried using the EHD method. Practical Applications As a new drying technology, electrohydrodynamic (EHD) drying has unequaled advantages. According to the results, using the appropriate voltage and distance between needles improves not only drying efficiency, but also the rehydration ratio of apple slices, which reflects the quality of dried products. The Logarithmic model can accurately predict the EHD drying behavior of apple slices, which is of great significance in optimizing actual production.

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“…Here, decreasing air humidity from 70 to 30% significantly increased drying rate (drying constant increased more than threefold from 0.12-0.13 to 0.45-05 kg water/kg/h). The results from complete experiments are given in the recent paper by Martynenko et al [18].…”

Section: Dehumidifying Of Drying Airmentioning

confidence: 99%

Electrohydrodynamic drying: Challenges and opportunities for innovative process design

Kudra¹

Proceedings of the 22nd International Drying Symposium on Drying Technology - IDS '22

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Although electrohydrodynamic (EHD) drying is recognized as a lowtemperature process suitable for dewatering of heat-sensitive biomaterials, the major challenge is a long drying time. To increase EHD efficiency, the possible combination of the EHD with other non-thermal techniques is discussed. In particular, the pretreatment by the pulsed electric field or highintensity ultrasound could intensify EHD drying and reduce drying time. Dehumidifying of air is proved to be highly beneficial for EHD drying. It could be achieved by absorption on the solid adsorbents.

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Electrically enhanced drying of white champignons

Cited by 21 publications

References 27 publications

The Effect of Material Thickness, Load Density, External Airflow, and Relative Humidity on the Drying Efficiency and Quality of EHD-Dried Apples

The Effect of Material Thickness, Load Density, External Airflow, and Relative Humidity on the Drying Efficiency and Quality of EHD-Dried Apples

Characteristics and mathematical modeling of apple slice drying in an electrohydrodynamic system with a needle‐plate electrode

Electrohydrodynamic drying: Challenges and opportunities for innovative process design

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