Electrohydrodynamic drying of apple slices: Energy and quality aspects

Martynenko, Alex; Zheng, Weiwei

doi:10.1016/j.jfoodeng.2015.07.043

Cited by 92 publications

(45 citation statements)

References 48 publications

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“…The energy efficiency was calculated by values of the specific energy consumption of EHD drying (SEC EHD ) and the total specific energy consumption (TSEC EHD ). It is easy calculated that the energy efficiency is 22.49 %, the result is higher than that of Martynenko and Zheng (2016). The reason may they applied more complex equipment.…”

Section: Resultsmentioning

confidence: 58%

“…To calculate the value the specific energy consumption of the Chinese wolfberry fruits of each drying treatment for multiple needles-to-plate electrode under AC electric field, the samples were dried until they reached the final moisture content (17 ± 1)/100 g. The specific energy consumption for the EHD drying (SEC EHD ) was determined in kJ·kg −1 using the following equation (Dinani and Havet 2015; Martynenko and Zheng 2016):where V is voltage (kV), I is the current of ionic wind (μA), m 0 is the weight of the samples at the beginning of the drying experiment (kg), m t is the weight of the samples reached the final moisture content (17 ± 1)/100 g, Δ t is the time (h).…”

Section: Methodsmentioning

confidence: 99%

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Electrohydrodynamic (EHD) drying of the Chinese wolfberry fruits

Yang

Ding

2016

SpringerPlus

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The conventional methods of drying Chinese wolfberry fruits cause loss of active ingredients and the drying time is very long. In order to explore and investigate the new method of drying Chinese wolfberry fruits, electrohydrodynamic (EHD) drying system was used to drying for Chinese wolfberry fruits with a multiple needle-to-plate electrode on five levels alternating voltage at 0, 20, 24, 28 and 32 kV and a multiple needle-to-plate electrode on a level direct voltage at 28 kV. The drying rate, the moisture rate, shrinkage rate, rehydration ratio, and Vitamin C contents of Chinese wolfberry were measured. Ten different mathematical drying models were also determined and compared to simulate drying curves based on the root mean square error, reduced mean square of the deviation and the coefficient of correlation. Each drying treatment was carried out at (25 ± 2) °C, the drying relative humidity was (30 ± 5) % and all samples were dehydrated until they reached the final moisture content (17 ± 1)/100 g. The results showed that the drying rate of Chinese wolfberry was notably greater in the EHD system when compared to control, and improved by 1.8777, 2.0017, 2.3676 and 2.6608 times, respectively, at 20, 24, 28 and 32 kV, compared to that of the control in the 5 h. The drying rate with multiple needles-to-plate electrode under AC electric field is faster than that with a multiple needle-to-plate electrode under DC electric field and the mass transfer enhancement factor heightened with the increase of voltage. The EHD drying treatments have a significant effect on rehydration ratio, and Vitamin C contents of Chinese wolfberry, but no significant differences was observed in shrinkage rate of Chinese wolfberry. The specific energy consumption of EHD drying (kJ·kg−1 water) were significantly influenced by the alternating voltage, it heightened with the increase of voltage. The Parabolic model was best suited for describing the drying rate curve of Chinese wolfberry fruits. Therefore, this work presents a facile and effective clue for experimentally and theoretically determining the EHD drying properties of Chinese wolfberry.

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Section: Resultsmentioning

confidence: 58%

Section: Methodsmentioning

confidence: 99%

Electrohydrodynamic (EHD) drying of the Chinese wolfberry fruits

Yang

Ding

2016

SpringerPlus

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“…Corona discharges are relatively low power electrical discharges that take place at or near atmospheric pressure (Chang, Lawless, & Yamamoto, ). The condition for corona discharge is the requirement of substantially different radii of curvature of emitter and collector, for example thin wire‐plate or sharp pin‐plate electrodes (Martynenko & Zheng, ). When strong electric fields are applied, the corona appears as a self‐sustaining, non‐luminous filamentary discharge starting at the discharge electrode and ending at the ground.…”

Section: Plasma Science and Technologymentioning

confidence: 99%

Cold Plasma for Effective Fungal and Mycotoxin Control in Foods: Mechanisms, Inactivation Effects, and Applications

Misra

Yadav

Roopesh

et al. 2018

Comp Rev Food Sci Food Safe

242

169

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Cold plasma treatment is a promising intervention in food processing to boost product safety and extend the shelf‐life. The activated chemical species of cold plasma can act rapidly against micro‐organisms at ambient temperatures without leaving any known chemical residues. This review presents an overview of the action of cold plasma against molds and mycotoxins, the underlying mechanisms, and applications for ensuring food safety and quality. The cold plasma species act on multiple sites of a fungal cell resulting in loss of function and structure, and ultimately cell death. Likewise, the species cause chemical breakdown of mycotoxins through various pathways resulting in degradation products that are known to be less toxic. We argue that the preliminary reports from cold plasma research point at good potential of plasma for shelf‐life extension and quality retention of foods. Some of the notable food sectors which could benefit from antimycotic and antimycotoxin efficacy of cold plasma include, the fresh produce, food grains, nuts, spices, herbs, dried meat and fish industries.

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“…Paddy, the world's third-most productive agricultural crop after corn and sugarcane, is one of the most important grains in terms of human nutrition and caloric intake, accounting for more than 20% of the world's food energy consumption. [1] With the progress of science and technology and the enrichment of drying theory, various drying methods and dryers have been developed [2][3][4] , such as the horizontal rotary dryer [5] , the industrial fluidized bed drying of paddy [6] , and the industrial inclined bed dryer. [7] Hot air is a commonly used drying medium for all those technologies introduced.…”

Section: Introductionmentioning

confidence: 99%

Relationship between accumulated temperature and quality of paddy

Jin

Wong

et al. 2019

International Journal of Food Properties

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In this paper, a model for controlling paddy drying by incorporating accumulated temperature is introduced and defined. Drying experiments using freshly harvested paddy were conducted at different levels of drying air parameters including temperature (T = 27°C, 31°C, 35°C, 39°C, and 43°C), relative humidity (RH = 45%, 50%, 55%, 60%, and 65%), initial moisture content (M 0 = 17%, 19%, 21%, 23%, and 25%) and airspeed (V = 0.4, 0.5, 0.6, 0.7, and 0.8 m s −1). When T = 31°C, RH = 60%, M 0 = 19%, and V = 0.5 ms −1 , the crack additional percentage reached a minimum value of 0.508%, with the average precipitation rate at 0.719%•h. Further, an accumulated temperature and quality chart was provided in this paper. The x-coordinate of this chart is temperature, and the initial moisture content represents the y-coordinate. It covers the drying conditions of the actual dryer well and has a wide range of applicability for real-world environment. The model developed in this study not only provides a scientific reference for precise drying and intelligent control of paddy but also guide the actual drying operation.

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Electrohydrodynamic drying of apple slices: Energy and quality aspects

Cited by 92 publications

References 48 publications

Electrohydrodynamic (EHD) drying of the Chinese wolfberry fruits

Electrohydrodynamic (EHD) drying of the Chinese wolfberry fruits

Cold Plasma for Effective Fungal and Mycotoxin Control in Foods: Mechanisms, Inactivation Effects, and Applications

Relationship between accumulated temperature and quality of paddy

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