A multi-scale analysis on electrohydrodynamic drying technology for bio-based & food products

Abstract

Background: Electrohydrodynamic (EHD) drying relies on the generation of a corona wind that is created with a high electric potential between an emitter and a ground electrode. The impinging corona wind enhances convective heat and mass transport close to the sample, which is positioned on the ground electrode. Although EHD drying is reported to have large potential for milder and energy efficient drying, most studies have only evaluated its potential at the lab scale and for specific applications. Scope and approach: This review focusses on discussing the underlying physical phenomena that may be expected to influence the performance of EHD drying processes. Specifically, we discuss how corona wind changes due to discharge behaviour as it is influenced by moisture release during drying, how the microstructural properties of the product could influence electromigration in the drying material and how EHD drying could be efficiently and safely scaled up for biobased & food products. We conclude with an outlook to the research that still is required to concretize the potential of EHD drying in practice. Key findings and conclusions: In EHD drying, electrical discharge induces airflow which enhances external convective drying. Studies coupling physical phenomena are still lacking, although some possible couplings are mentioned in chapter 2. Internal mass transfer is enhanced due to presence of an electrical potential over the product, which can cause several electrically-driven transport phenomena as discussed in chapter 3. Several drying setups have been explored in industry, of which the characteristics are summarized in chapter 4.