Transient exergetic efficiency and moisture loss analysis of forced convection drying with and without electrohydrodynamic enhancement

摘要: Abstract EHD drying (Electrohydrodynamic convective drying) is a novel method used to enhance FC (forced convection by using wire-electrode create an electrostatic field. In this work we studied the dehydration of food product means verses three different configurations determined prior study. Airflow velocity was set 1.0–3.0 m/s for drying, and 0.3 m/s (applied voltage 16 kV) at temperature relative humidity 30 °C 17%, respectively. Drying rates were analyzed as well overall time dependent (transient) exergetic efficiency specific model. It found that yielded approximately same rate exergy with airflow velocities 1.0–2.0 m/s. Both transient efficiencies be significantly higher compared drying. This attributed lower associate therefore concluded in study, can yield but velocities, efficiencies.