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Technical Brief

Drying Kinetics Comparison of Methylcellulose Gel Versus Mango Fruit in Forced Convective Drying With and Without Electrohydrodynamic Enhancement

[+] Author and Article Information
Erik Bardy

Department of Mechanical Engineering,
Grove City College,
Grove City, PA 16127
e-mail: erbardy@gcc.edu

Sabrine Manai

Laboratoire de Génie des Procédés
Environnement et Agroalimentaires,
Oniris,
GEPEA (UMR CNRS 6144),
CS 82225,
44322 Nantes CEDEX 3, France
e-mail: sabrine.manai@oniris-nantes.fr

Michel Havet

Laboratoire de Génie des Procédés
Environnement et Agroalimentaires,
Oniris,
GEPEA (UMR CNRS 6144),
CS 82225,
44322 Nantes CEDEX 3, France
e-mail: michel.havet@oniris-nantes.fr

Olivier Rouaud

Laboratoire de Génie des Procédés
Environnement et Agroalimentaires,
Oniris,
GEPEA (UMR CNRS 6144),
CS 82225,
44322 Nantes CEDEX 3, France
e-mail: olivier.rouaud@oniris-nantes.fr

Contributed by the Heat Transfer Division of ASME for publication in the JOURNAL OF HEAT TRANSFER. Manuscript received December 18, 2015; final manuscript received April 8, 2016; published online May 10, 2016. Editor: Portonovo S. Ayyaswamy.

J. Heat Transfer 138(8), 084504 (May 10, 2016) (5 pages) Paper No: HT-15-1802; doi: 10.1115/1.4033390 History: Received December 18, 2015; Revised April 08, 2016

Electrohydrodynamic convective drying (EHD drying) is a novel drying method used to enhance forced convection drying (FC drying) by using a wire-electrode to create an electrostatic field. In a previous study, the efficiency of EHD drying (using three different wire-electrode configurations) was compared to classical FC drying by measuring the drying rate of methylcellulose gel. Efficiency was quantified in terms of exergy (transient exergetic efficiency) through the use of a proposed model. In that previous study, it was stated that methylcellulose gel can be used to simulate a food product and can be controlled to a predetermined moisture content. The purpose of this current work was to compare how methylcellulose gel compares to a real food product (mango fruit) in terms of drying kinetics for both EHD and FC drying. Drying kinetics were quantified in terms of a per unit area measurement of the exergetic efficiency, exergy supplied and used, drying rate, and total drying time to reach a moisture content of 50%. Initial results show that for both EHD and FC drying, methylcellulose gel and mango fruit exhibit similar drying kinetics.

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References

Moses, J. , Norton, T. , Alagusundaram, K. , and Tiwari, B. , 2014, “ Novel Drying Techniques for the Food Industry,” Food Eng. Rev., 6(3), pp. 43–55. [CrossRef]
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Bardy, E. , Manai, S. , Havet, M. , and Rouaud, O. , 2016, “ Drying Kinetics Comparison of Methylcellulose Gel Versus Mango Fruit in Forced Convective Drying With and Without Electrohydrodynamic Enhancement,” First Pacific Rim Thermal Engineering Conference, Paper No. PRTEC-15305.

Figures

Grahic Jump Location
Fig. 1

Drying rate (normalized to initial surface area of test specimen, cm2) over time of methylcellulose gel versus mango for all the FC and EDH drying experimental cases

Grahic Jump Location
Fig. 2

Transient exergetic efficiency (normalized to initial surface area of test specimen, cm2) over time of methylcellulose gel versus mango for all the FC and EDH drying experimental cases

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