Abstract
Electrohydrodynamic (EHD) drying is a novel method of non-thermal processing. In this drying method, drying can be carried out using either AC or DC high voltages. The thermodynamic considerations regarding the lowering of temperature under EHD drying include rapid rates of evaporation and exothermic interaction of the electric field with a dielectric material. Multi-point and plate electrode systems are efficient in accelerating drying of agricultural materials. The electrode produces corona wind, which resembles a round jet, impinges and removes moisture from the surface. The enhancement of drying rate by corona discharge from needle electrodes has been experimentally evaluated in this study. Effects of three different categories, one needle, nine needles and seventeen needles on drying rate of kiwi fruit were studied, moreover in each category, Experiments were carried out using DC voltage levels of 6, 10.5 and 15 kV and field intensities 4.5 kV/cm. Results showed that the effect of needle number on drying rate was significant and drying rate of kiwi fruit reduced with increasing in needle numbers.
Highlights
IntroductionIndustrial drying involves the removal of water from a solid with the application of thermal, mechanical, or electrical energy
Drying is a common method of food preservation
The main objective pursued in this study is to investigate the effects of needle number on drying rate of kiwi fruit in a solar EHD dryer
Summary
Industrial drying involves the removal of water from a solid with the application of thermal, mechanical, or electrical energy. Conventional drying processes are based on convective, conductive, and radiative heat transfer using superheated steam, microwave, and freeze drying either alone or combined. High drying temperatures produce undesirable changes in the physical, chemical, and biological properties of food [1]. Ratti [3] found that freeze drying produces dehydrated products of superior quality but often has high energy costs. Energy losses in the product, dryer walls, vacuum pumps, and other dryer units should be considered. Osmotic drying of food at lower energy rates and temperatures with favorable quality is desirable but results in a long drying time. Microwave drying generates high heat during drying, and microwave-vacuum drying is more energy efficient than microwave-convective drying [4]
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