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Numerical Analysis of Electrohydrodynamic Drying
Authors: Wong, Rudy Justin, Mahmud, Shohel, Singh, Ashutosh
Identifier: CSBE17156
Download file: https://library.csbe-scgab.ca/docs/meetings/2017/CSBE17156.pdf
Published in: CSBE-SCGAB Technical Conferences » AGM Winnipeg 2017 (with CIGR VI Technical Symposium)
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Description: Current drying techniques used in food industries are energy intensive processes that operate at elevated temperatures and are very costly to maintain. Industries are now exploring possible alternatives that can reduce energy consumption for thermally sensitive food products. An innovative process is electrohydrodynamic (EHD) dehydration which enhances heat and mass transfer using electrohdrodynamics. While there are several literatures explaining either heat and mass transfer in porous media or the effects of EHD flow, there are only a few researches that have been done on the combination of both. The purpose of this paper is to develop a numerical model in COMSOL Multiphysics and evaluate electric (electrode gap and electric potential) and porous media (vapor and liquid phase concentration) parameters. The results of model showed that a lower electrode gap would allow for efficient evaporation and that the vortex formation due to presence of air cross-flow can cause the process of evaporation in the opposite direction to the cross flow.
Keywords: Electrohydrodynamics, COMSOL, numerical, electrode gap, electric potential.
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Date: 2017-08-07
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Conference name: CSBE/SCGAB 2017 Annual Conference, Canad Inns Polo Park, Winnipeg, Manitoba, 6-10 August 2017.
Session name: Session 4C: Bioprocessing: Innovations in Food Processing
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Type: Text.Article
Format: PDF
Publication type: Technical conference
Source:
Relation:
Coverage: Canada
Language 1: en
Language 2:
Rights: Canadian Society for Bioengineering
Notes:
Other files:
DOI:
Description: Current drying techniques used in food industries are energy intensive processes that operate at elevated temperatures and are very costly to maintain. Industries are now exploring possible alternatives that can reduce energy consumption for thermally sensitive food products. An innovative process is electrohydrodynamic (EHD) dehydration which enhances heat and mass transfer using electrohdrodynamics. While there are several literatures explaining either heat and mass transfer in porous media or the effects of EHD flow, there are only a few researches that have been done on the combination of both. The purpose of this paper is to develop a numerical model in COMSOL Multiphysics and evaluate electric (electrode gap and electric potential) and porous media (vapor and liquid phase concentration) parameters. The results of model showed that a lower electrode gap would allow for efficient evaporation and that the vortex formation due to presence of air cross-flow can cause the process of evaporation in the opposite direction to the cross flow.
Keywords: Electrohydrodynamics, COMSOL, numerical, electrode gap, electric potential.
Résumé:
Mots-clés:
Citation:
Volume:
Issue:
Pages -
Contributor:
Date: 2017-08-07
Technical field:
Conference name: CSBE/SCGAB 2017 Annual Conference, Canad Inns Polo Park, Winnipeg, Manitoba, 6-10 August 2017.
Session name: Session 4C: Bioprocessing: Innovations in Food Processing
Other information:
Type: Text.Article
Format: PDF
Publication type: Technical conference
Source:
Relation:
Coverage: Canada
Language 1: en
Language 2:
Rights: Canadian Society for Bioengineering
Notes:
Other files:
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