Experimental simulation of micro-electroosmosis in porous structures of food products

Abstract

One of the modern directions in the intensification of heat and mass exchange processes widely used in processing of agricultural products is characterized by the use of the electric field in a certain range of its action. A special feature of the electric field impact on agricultural raw materials for food product manufacture is the emergence of micro-electrokinetic phenomena such as micro-electroosmosis. For the effective use of this direction, an experimental study of the character of the electric field interaction with raw materials of biological origin is necessary. The process of micro-electroosmosis in a form of the liquid movement in micro-capillaries depending on the parameters of weak electropulse impacts of a certain frequency is modeling in the study. The obtained experimental results make it possible to trace kinetics of process parameters for the liquid movement in micro-capillaries upon various characteristics of the electric field and understand possibilities of using micro-electroosmosis for intensification of heat and mass exchange processes.