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tata118119(金币+20, 翻译EPI+1): 2010-09-14 16:02:15
1\ Study on Electrohydrodynamic energy-saving drying technology and its applications
2\ In order to improve the drying rate and reduce the energy consumption of EHD drying, as well as, dry the aquatic products by EHD drying. Based on the theories of physics, food Science, aquatic products processing science, electrostatic, biometrics and numerical analysis, there are five parts addressed in here.
3\ In this study, a contrast experiments of drying rate on tofu using a needle electrode, a wire electrode and a plate electrode under different voltages have been evaluated respectively. At the same time, the contrast experiment of drying rate on tofu using needle electrode with glass enclosure and counterpart without it, as well as high electric field pretreatment. The mechanism of EHD drying was confirmed by our experiments.
4\ The factors related to the drying rate and energy consumption were quantitatively studied by changing the voltage, the voltage polarity, the electrode spacing and the distance between the two neighboring needles（wires）.The results indicate that When the electrode spacing is 9 cm and the distance between the two neighboring needles is 8 cm, the drying rate is the highest while the energy consumption is relative least, 45 kV is the optimum value for drying voltage. |
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