Electrohydrodynamic drying of apple slices: Energy and quality aspects

被引：93
|
作者：
Martynenko, Alex [1 ]
Zheng, Weiwei [1 ]
机构：
[1] Dalhousie Univ, Fac Agr, Dept Engn, Truro, NS B2N 5E3, Canada
来源：
JOURNAL OF FOOD ENGINEERING | 2016年 / 168卷
基金：
加拿大自然科学与工程研究理事会;
关键词：
EHD; Convective drying; Apple; Color; Energy efficiency; HIGH-ELECTRIC-FIELD; NEEDLE ELECTRODE; COMPUTER-VISION; WIRE ELECTRODE; SEA-CUCUMBER; EHD; MICROWAVE; KINETICS; PRETREATMENT; DEHYDRATION;
D O I：
10.1016/j.jfoodeng.2015.07.043
中图分类号：
TQ [化学工业];
学科分类号：
0817 ;
摘要：
In this study, EHD was applied for apple slices drying through a multiple needle-to-plate electrode with a fixed 25 mm gap, using different combinations of voltage and air velocity at room temperature. Effects of EHD on drying kinetics, color degradation, and energy consumption were studied. High voltage significantly increased drying rate by 1.5-4 times at high (5 m/s) and low (1 m/s) air velocity, respectively. Combined EHD-convective drying was more efficient for moisture removal than sole EHD drying. The most significant effect of EHD on drying rate was observed at the highest voltage and low air velocity. Effect of EHD on color was insignificant at voltages below 10 kV, but higher voltage intensified progressively color degradation. Energy, used in EHD drying, was negligibly small (1-2%) as compared to the total energy consumption of AC/DC converter. (C) 2015 Elsevier Ltd. All rights reserved.
引用
收藏
页码：215 / 222
页数：8
相关论文
共 50 条
  • [21] Drying characteristics of irradiated apple slices
    Wang, J
    Chao, Y
    JOURNAL OF FOOD ENGINEERING, 2002, 52 (01) : 83 - 88
  • [22] Effects of ultrasound-assisted methods on the drying processes and quality of apple slices in microwave drying
    Lv, Weiqiao
    Lv, Hao
    Jin, Xin
    Cui, Zhengwei
    Su, Dianbin
    DRYING TECHNOLOGY, 2020, 38 (13) : 1806 - 1816
  • [23] Effects of pre-freezing on the drying characteristics and quality parameters of freeze drying apple slices
    Ma Y.
    Bi J.
    Yi J.
    Du Q.
    Feng S.
    Li S.
    Yi, Jianyong (yijianyong515@126.com), 1600, Chinese Society of Agricultural Engineering (36): : 241 - 250
  • [24] Energy and quality aspects of food drying
    Strumillo, C
    Adamiec, J
    DRYING TECHNOLOGY, 1996, 14 (02) : 423 - 448
  • [25] Quality assessment of mushroom slices dried by hot air combined with an electrohydrodynamic (EHD) drying system
    Dinani, Somayeh Taghian
    Hamdami, Nasser
    Shahedi, Mohammad
    Havet, Michel
    FOOD AND BIOPRODUCTS PROCESSING, 2015, 94 : 572 - 580
  • [26] Impact of different pretreatments on drying kinetics and quality of button mushroom slices dried by hot-air or electrohydrodynamic drying
    Mirzaei-Baktash, Hossein
    Hamdami, Nasser
    Torabi, Payam
    Fallah-Joshaqani, Saideh
    Dalvi-Isfahan, Mohsen
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2022, 155
  • [27] Refractance Window Drying of Apple Slices: Mass Transfer Phenomena and Quality Parameters
    Deependra Rajoriya
    Sandhya R Shewale
    H. Umesh Hebbar
    Food and Bioprocess Technology, 2019, 12 : 1646 - 1658
  • [28] Refractance Window Drying of Apple Slices: Mass Transfer Phenomena and Quality Parameters
    Rajoriya, Deependra
    Shewale, Sandhya R.
    Hebbar, H. Umesh
    FOOD AND BIOPROCESS TECHNOLOGY, 2019, 12 (10) : 1646 - 1658
  • [29] Impact of different pretreatments on drying kinetics and quality of button mushroom slices dried by hot-air or electrohydrodynamic drying
    Mirzaei-Baktash, Hossein
    Hamdami, Nasser
    Torabi, Payam
    Fallah-Joshaqani, Saideh
    Dalvi-Isfahan, Mohsen
    LWT, 2022, 155
  • [30] Studies on Decreasing Energy Consumption for a Freeze-Drying Process of Apple Slices
    Huang, Lue-lue
    Zhang, Min
    Mujumdar, Arun S.
    Sun, Dong-feng
    Tan, Guan-wei
    Tang, Shameel
    DRYING TECHNOLOGY, 2009, 27 (09) : 938 - 946
12345