Comparative Evaluation of the Effects of Electrohydrodynamic, Oven, and Ambient Air on Carrot Cylindrical Slices during Drying Process
作者： A. A. Alemrajabi , F. Rezaee , M. Mirhosseini , Ali Esehaghbeygi
DOI: 10.1080/07373937.2011.608913
关键词:
摘要: Electrohydrodynamic (EHD) drying is a novel method of nonthermal drying. A corona discharge using multiple electrodes and high-voltage electric field 5.2 kV · cm−1 was produced to investigate the enhancement carrot slices its effect on color shrinkage. The EHD setup consisted 13 stainless steel needle points connected DC power supply plate. EHD+ drying, EHD− oven at 55°C, ambient air control 25°C for 5 h resulted in 79.5, 77.7, 77, 22.5% total moisture removal from fresh slices, respectively. final shrinkage EHD± less than that but higher It estimated energy consumption several times greater those conventional processes changed all parameters, whereas dried samples remained almost same. slices’ temperature during by sig...
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