The drying efficiency of electrohydrodynamic (EHD) systems based on the drying characteristics of cooked beef and mathematical modeling

Abstract

The aim of this work is to select the most suitable mathematical model to describe the thin layer electrohydrodynamic (EHD) drying of cooked beef based on voltage and such geometrical characteristics as thickness and cross-sectional area of the material. To accomplish this, the EHD drying technique was employed at 0 kV, 6 kV, 14 kV, 21 kV and 32 kV for alternating current (AC). The drying temperature was 21 ± 2 ◦ C, and the drying relative humidity was 30 ± 5%, while the ambient wind speed was 0 m/s. Samples of cooked beef of different thickness and cross-sectional area were put into a high voltage electric field at 24 kV for AC. Six different mathematical drying models were then compared to simulate drying curves based on root mean square error, reduced mean square of deviation and modeling efficiency. The results showed that the drying rate of cooked beef was notably greater in the EHD system when compared to control. Both thickness and cross-sectional area of cooked beef had more impact on drying rate during the first half hour, and the Demir et al. model was the best mathematical model. Therefore, this work provides guidance for optimizing and improving the drying efficiency of EHD.