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Bardy E.,Grove City College | Hamdi M.,Laboratoire Of Genie Des Procedes Environnement Et Agroalimentaires | Havet M.,Laboratoire Of Genie Des Procedes Environnement Et Agroalimentaires | Rouaud O.,Laboratoire Of Genie Des Procedes Environnement Et Agroalimentaires
Energy | Year: 2015

EHD drying (Electrohydrodynamic convective drying) is a novel drying method used to enhance FC drying (forced convection drying) by using a wire-electrode to create an electrostatic field. In this work we studied the dehydration of a food product by means of FC verses EHD drying using three different wire-electrode configurations determined by a prior study. Airflow velocity was set to 1.0-3.0 m/s for FC drying, and 0.3 m/s for EHD drying (applied voltage of 16 kV) at a temperature and relative humidity of 30 °C and 17%, respectively. Drying rates were analyzed as well as the overall and time dependent (transient) exergetic efficiency by means of a specific model. It was found that EHD drying yielded approximately the same drying rate and used exergy as FC drying with airflow velocities of 1.0-2.0 m/s. Both overall and transient exergetic efficiencies were found to be significantly higher for EHD drying compared to FC drying. This was attributed to the lower velocity associate with EHD drying. It was therefore concluded that EHD drying, using the three wire-electrode configurations analyzed in this study, can yield the same drying rate as FC drying, but with significantly lower airflow velocities, and therefore higher exergetic efficiencies. © 2015 Elsevier Ltd.


Bardy E.,Grove City College | Hamdi M.,Laboratoire Of Genie Des Procedes Environnement Et Agroalimentaires | Havet M.,Laboratoire Of Genie Des Procedes Environnement Et Agroalimentaires | Rouaud O.,Laboratoire Of Genie Des Procedes Environnement Et Agroalimentaires
ASME International Mechanical Engineering Congress and Exposition, Proceedings (IMECE) | Year: 2014

Electrohydrodynamic (EHD) drying is a novel drying method used to enhance forced convective drying by using a wire-electrode to create an electrostatic field. In this study, it was hypothesized that an EHD enhanced forced convective drying process will not only increase the drying rate, but also the exergetic efficiency over time. A transient exergetic efficiency was defined as the ratio of the exergy use rate in the removing of moisture from the drying product, to the exergy rate of the drying air supplied. In the case of EHD enhanced forced convection, the exergy rate supplied by the wire electrode was also accounted for. Forced convection drying experiments were run on a test specimen simulating a food product (methylcellulose gel) using an air flow channel with and without EHD enhancement with varying air flow velocities. Initial results show that the moisutre loss rate of the methylcellulose gel increased with the application of the electrostatic field. In addition, for low velocities, the exergetic efficiency of EHD enhanced forced convection was higher for the first few hours of drying as compared to conventional forced convection. The exergetic efficiency of both conventional and EHD enhanced forced convection converged at greater air flow velocities. Copyright © 2014 by ASME.

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