Electrohydrodynamic (Ehd) Drying of Apple Slices

Hashinaga, Fumio; Bajgai, Tirtha Raj; Isobe, Seiichiro; Barthakur, N. N.

doi:10.1080/07373939908917547

Cited by 111 publications

(52 citation statements)

References 10 publications

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“…This potential was also demonstrated on other food products (Hashinaga et al 1999;Bajgai and Hashinaga 2001a, b). Nevertheless, all these studies were carried out in different process configurations (with/without cross flow, wire/needle electrode, etc.).…”

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confidence: 80%

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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mentioning

confidence: 80%

Assessment of the Electrohydrodynamic Drying Process

Ahmedou

Rouaud

Havet

2008

Food Bioprocess Technol

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“…Hashinaga, Kharel, and Shintani (1995) to a plate HEF system, and their results showed that the drying rate increased with the increase in the voltage applied to the electrode at 22 mm gap. Hashinaga et al (1999) found that the drying rate with a multiple point-to-plate HEF system did not increase proportionally with the number of the point electrodes. Isobe et al (1999) reported that the drying rate of 1% agar gel with a HEF system was about 3 times higher than that without the HFE system in the ambient condition.…”

Section: Introductionmentioning

confidence: 94%

“…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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“…In the study of Hashinaga et al (1999), HPLC analyses indicated no formation of foreign substances in EHDdried apple slices. Bajgai and Hashinaga (2001b) reported that the HPLC analysis of organic acids and sugars of spinach samples indicated no generation of new undesirable substances in the EHD-dried spinach samples compared to the convectivedried samples.…”

Section: Introductionmentioning

confidence: 97%