A Comprehensive Review on Electrohydrodynamic Drying and High-Voltage Electric Field in the Context of Food and Bioprocessing

Drying Technology

Volumn 30, Issue 16, 2012, Pages 1812-1820

  Singh, Ashutosh ^a   Orsat, Valerie ^a   Raghavan, Vijaya ^a  

^a MCGILL UNIVERSITY   (Canada)

Author keywords

Corona discharge; Electrode configuration; Electrohydrodynamics; Fluidized bed drying; Food processing; Specific energy consumption

Indexed keywords

ALTERNATIVE PROCESS; APPLIED VOLTAGES; BIOPROCESSING; CONVENTIONAL DRYING; CORONA CURRENTS; CORONA DISCHARGES; DRYING PROCESS; DRYING RATES; ELECTRIC WIND; ELECTRODE CONFIGURATIONS; EXPERIMENTAL INVESTIGATIONS; FLUIDIZED BED DRYING; FOOD INDUSTRIES; GLOBAL ENERGY DEMAND; HIGH-VOLTAGES; LATENT HEAT OF VAPORIZATION; NEGATIVE CORONA; NEGATIVE POLARITY; OPERATING PARAMETERS; POSITIVE CORONA; POSTHARVEST; SPECIFIC ENERGY; SPECIFIC ENERGY CONSUMPTION;

BIOLOGICAL MATERIALS; ELECTRIC CORONA; ELECTRIC FIELDS; ELECTROHYDRODYNAMICS; ENERGY UTILIZATION; FLUIDIZED BED PROCESS; FOOD PROCESSING;

DRYING;

EID: 84869852214     PISSN: 07373937     EISSN: 15322300     Source Type: Journal    
DOI: 10.1080/07373937.2012.708912     Document Type: Article

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