Electrode Configuration and Polarity Effects on Water Evaporation Enhancement by Electric Field
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De-Jiang Zheng
Applying an electric field to some water solutions or food materials has been shown experimentally to increase the drying rate. In this work, an electric field was applied cross the interface of water via electrodes located upright above the water and under the water container. The polarity and the strength of the electric field and the shape of the electrodes were altered to investigate their effect on the water evaporation rate. The results show that the water evaporation rate in AC field is higher than that in DC field, indicate that the AC field have more effect in water evaporation and heat transfer than DC field. With respect to the effect of electrode configuration, the evaporation rate in the point-to-plane electrode configuration is higher than that in parallel plate, wire-plane, and tube-plane electrode configurations. The point electrode with conical end has more effect on the enhancement of water evaporation rate than that with hemispherical end and flat end. Larger the curvature of stressed electrode lead to higher water evaporation rate. However, the diameter of the rod has little effect on the evaporation rate. Both grid and plate can be used as the grounded electrode where the water samples placed, the mesh number of grid has little effect on the water evaporation rate.
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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- Article
- Modelling with Response Surface Methodology of the Effects of Egg Yolk, Egg White, and Sodium Carbonate on Some of the Physical-Chemical and Sensory Properties of Beef Patties
- Heat Transfer Enhancement of a Three Phase Circulating Fluidized Bed Fruit Juice Evaporator Using Inert Particles
- Heat Inactivation of Mycobacterium avium subsp. paratuberculosis in Aseptically Prepared Ground Beef
- Functional Properties of Microbial Transglutaminase Modified Soybean Glycinin and ?-Conglycinin
- Evaluation of Conjugated Linoleic Acid Addition to a Chocolate Milk Drink
- Impact of Potato Chips Frying on the Quality Characteristics of Rapeseed Oil
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- Co-Immobilization of Glucose Oxidase-Catalase: Optimization of Immobilization Parameters to Improve the Immobilization Yield
- Optimization of Twin-Screw Extrusion Process to Produce Okara-Maize Snack Foods Using Response Surface Methodology
- Effect of the Microwave Irradiated Treatment on the Wine Sensory Properties
- Investigation of EHD-Enhanced Water Evaporation and a Novel Empirical Model
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- Modeling and Optimization of Mass Transfer during Osmosis Dehydration of Carrot Slices by Neural Networks and Genetic Algorithms
- Optimization of Drying Kinetics and Quality Parameters of Broccoli Florets
- Study of Whey Protein Concentrate Fortification in Cookies Variety Biscuits
- A New Model for Predicting Sorption Isotherm of Water in Foods
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