Abstract
A preliminary experimental study has been conducted on the overall effect of corona wind impingement on the surface of high moisture cookie dough during baking under forced convection. Small diameter wires are used as the corona electrodes. The presence of the corona wind is found to reduce bake time to achieve a given total moisture loss from the dough. The energy required by the corona to achieve this reduction in bake time is small when compared to the energy requirements of unaugmented baking. An overall mass transfer coefficient is defined for baking, and it is found that corona-wind augmented transfer coefficients can be approximately correlated with the one-tenth power of the ratio of ion drag-forces to the momentum forces in the free stream.
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