Electrohydrodynamic drying characteristics of wheat using high voltage electrostatic field

被引：79

作者：

Cao, W

Nishiyama, Y

Koide, S

机构：

[1] Iwate Univ, United Grad Sch Agr Sci, Morioka, Iwate 0200066, Japan

[2] Iwate Univ, Fac Agr, Dept Environm Sci, Morioka, Iwate 0208550, Japan

来源：

JOURNAL OF FOOD ENGINEERING | 2004年 / 62卷 / 03期

关键词：

electrohydrodynamic; drying; wheat; high voltage electric field;

D O I：

10.1016/S0260-8774(03)00232-2

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

The drying characteristics of wheat treated by a high voltage electrostatic field (HVEF) were investigated in this study. The drying rate of wheat in a HVEF was significantly higher than that of a control for various drying temperatures and electric field strengths. A Multiple points-to-plate corona discharge electrode of HVEF improved the average drying rate by 2.1, 2.0, and 1.7 respectively for 10, 7.5, and 5 kV/cm electric field strength compared with the values of the corresponding air-dried control samples. Drying enhancement by a HVEF at lower drying temperature was more marked than that at higher temperature. The drying rate increased when the voltage increased and the discharge gap decreased. The power consumption was very small with the current of a few microamperes. A regression model to describe the drying characteristics of wheat treated by a HVEF was developed. (C) 2003 Elsevier Ltd. All rights reserved.

引用

页码：209 / 213

页数：5