2015
FOODOPS 2015 Proceeding
Analysis of the energetic and exergetic efficiency of the electrohydrodynamic drying process
Authors: M. Havet, E. Bardy, S. Manaļ, M. Hamdi, O. Rouaud
Abstract
Drying is an energy intensive unit operation encountered in many industrial sectors, especially in the food industry. Still over 85% of industrial dryers are convective type. Electrohydrodynamic convective drying (EHD drying) is a novel drying method used to enhance forced convection drying by using electrodes to create an electrostatic field and generate an electric wind. This latter may alter the boundary layer and enhance the heat and mass transfer. In this study, experiments were performed to analyze the drying kinetics during EHD and forced convection (FC) drying experiments. Transient energy and exergy efficiencies expressions were discussed, proposed and computed for each experiment. With airflow of 0.3 m/s in the case of EHD configurations, similar drying rates than FC at 1.0 - 2.0 m/s can be achieved. Moreover, it leaded to greater energy efficiency (x5) and it was confirmed, using exergy efficiency concept, that EHD better used energy than FC.
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