Electrohydrodynamic drying of multiple food products: Evaluating the potential of emitter-collector electrode configurations for upscaling-Reference-Cited by-同舟云学术

Electrohydrodynamic drying of multiple food products: Evaluating the potential of emitter-collector electrode configurations for upscaling

Published:2019-01 Issue: Volume:240 Page:38-42
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Defraeye Thijs,Martynenko A.

Funder

World Food System Center (WFSC) of ETH Zürich

Publisher

Elsevier BV

Subject

Food Science

Reference20 articles.

1. Electrohydrodynamic drying of sea cucumber (Stichopus japonicus);Bai;LWT - Food Sci. Technol. (Lebensmittel-Wissenschaft -Technol.),2013

2. Electrohydrodynamic from NaCl solutions enhancement of evaporation;Barthakur;Desalination,1990

3. Electrohydrodynamic (EHD) drying of potato slabs;Chen;J. Food Eng.,1994

4. Analysis of convective heat and mass transfer coefficients for convective drying of a porous flat plate by conjugate modelling;Defraeye;Int. J. Heat Mass Tran.,2012

5. Electrohydrodynamic drying of food: new insights from conjugate modeling;Defraeye;J. Clean. Prod.,2018

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