Transient exergetic efficiency and moisture loss analysis of forced convection drying with and without electrohydrodynamic enhancement

Bardy, Erik; Hamdi, Merouane; Havet, Michel; Rouaud, Olivier

doi:10.1016/j.energy.2015.06.017

Cited by 34 publications

(11 citation statements)

References 38 publications

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“…Table 3, it follows that energy efficiency of EHD was almost independent of electrode configuration. This methodology of calculation of energy efficiency in EHD drying is used in most of repor ted research [14,16,19], and sometimes it is referred to as "exergy efficiency" [24].…”

Section: Resultsmentioning

confidence: 99%

Electrohydrodynamic (EHD) Drying of Grape Pomace

Martynenko

Kudra

2016

Jpn. J. Food Eng.

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The objective of this research was to find the industrially-accepted processing method of the currently underutilized wet grape pomace prior to subsequent extraction of natural ingredients. Due to high moisture content (2.5-3.0 kg/kg db), thermal drying of pomace is an expensive and timeconsuming operation. Therefore, the energy efficiency of non-thermal electrohydrodynamic (EHD) technology as applied for grape pomace drying was extensively studied. The experiments on EHD drying at temperature 20℃ revealed excellent quality of the dry product. Superior energy efficiency of the EHD dr ying ranging from 600 to 1580 kJ per kg of evaporated water as reported in topical literature was confirmed in our experimental study. These preliminary experiments on the lab-scale showed benefits of EHD drying of heat-sensitive grape pomace to be further transformed into food additives, skin powder and grape oil.

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Section: Resultsmentioning

confidence: 99%

Electrohydrodynamic (EHD) Drying of Grape Pomace

Martynenko

Kudra

2016

Jpn. J. Food Eng.

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“…This causes an ionic air stream that disrupts the primary air flow and alters the boundary layer above the food product. This results is an intensification of convective heat transfer and mass transfer between the air and the drying product for low primary airflow velocities [5]- [8].…”

Section: Introductionmentioning

confidence: 99%

“…In a study by Bardy et al [5], the efficiency (quantified in terms of exergetic efficiency) and drying rate of FC verses EHD drying were compared for various wire-electrode configurations using methylcellulose gel as the test specimen. It was found that EHD drying could yield the same drying rates as FC drying with 80 -85% less airflow velocity, which resulted in a significant increase in exergetic efficiency.…”

Section: Introductionmentioning

confidence: 99%

“…The purpose of this current work was to determine how methylcellulose gel compares to a real food product (mango fruit) in terms of drying kinetics for both EHD and FC drying. In the context of this study, drying kinetics was quantified in terms of drying rate, along with transient and overall exergetic efficiency quantified using a model presented in Bardy et al [5]. Bardy et al [5] defined transient and overall exergetic efficiency as the ratio of exergy used for drying over the total exergy supplied (i.e.…”

Section: Introductionmentioning

confidence: 99%

“…In the context of this study, drying kinetics was quantified in terms of drying rate, along with transient and overall exergetic efficiency quantified using a model presented in Bardy et al [5]. Bardy et al [5] defined transient and overall exergetic efficiency as the ratio of exergy used for drying over the total exergy supplied (i.e. exergy is supplied by air for FC drying, and by air and the EHD effect for EHD drying).…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Drying Kinetics Comparison of Methylcellulose Gel Versus Mango Fruit in Forced Convective Drying With and Without Electrohydrodynamic Enhancement

Bardy

Manai

Havet

et al. 2016

Journal of Heat Transfer

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International audienceElectrohydrodynamic convective drying (EHD drying) is a novel drying method used to enhance forced convection drying (FC drying) by using a wire-electrode to create an electrostatic field. In a previous study, the efficiency of EHD drying (using three different wire-electrode configurations) was compared to classical FC drying by measuring the drying rate of methylcellulose gel. Efficiency was quantified in terms of exergy (transient exergetic efficiency) through the use of a proposed model. In that previous study, it was stated that methylcellulose gel can be used to simulate a food product and can be controlled to a predetermined moisture content. The purpose of this current work was to compare how methylcellulose gel compares to a real food product (mango fruit) in terms of drying kinetics for both EHD and FC drying. Drying kinetics were quantified in terms of a per unit area measurement of the exergetic efficiency, exergy supplied and used, drying rate, and total drying time to reach a moisture content of 50%. Initial results show that for both EHD and FC drying, methylcellulose gel and mango fruit exhibit similar drying kinetics

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Novel drying technologies using electric and electromagnetic fields

Rouaud

Havet

2022

Food Engineering Innovations Across the Food Supply Chain

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Transient exergetic efficiency and moisture loss analysis of forced convection drying with and without electrohydrodynamic enhancement

Cited by 34 publications

References 38 publications

Electrohydrodynamic (EHD) Drying of Grape Pomace

Electrohydrodynamic (EHD) Drying of Grape Pomace

Drying Kinetics Comparison of Methylcellulose Gel Versus Mango Fruit in Forced Convective Drying With and Without Electrohydrodynamic Enhancement

Novel drying technologies using electric and electromagnetic fields

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