Analysis of the energetic and exergetic efficiency of the electrohydrodynamic drying process

Michel Havet (1, 2) , E Bardy , S Manaï , Merouane Hamdi (1) , O. Rouaud (3)

1 GEPEA-OSE - Optimisation - Système - Energie
2 ONIRIS - École nationale vétérinaire, agroalimentaire et de l'alimentation Nantes-Atlantique
3 GEPEA - Laboratoire de génie des procédés - environnement - agroalimentaire

Drying is an energy intensive unit operation encountered in many industrial sectors, especially in the food industry. Still over 85% of industrial dryers are convective type. Electrohydrodynamic convective drying (EHD drying) is a novel drying method used to enhance forced convection drying by using electrodes to create an electrostatic field and generate an electric wind. This latter may alter the boundary layer and enhance the heat and mass transfer. In this study, experiments were performed to analyze the drying kinetics during EHD and forced convection (FC) drying experiments. Transient energy and exergy efficiencies expressions were discussed, proposed and computed for each experiment. With airflow of 0.3 m/s in the case of EHD configurations, similar drying rates than FC at 1.0-2.0 m/s can be achieved. Moreover, it leaded to greater energy efficiency (x5) and it was confirmed, using exergy efficiency concept, that EHD better used energy than FC.

Mots clés: ElectroHydroDynamic; Drying; Convection; Energy; Exergy; ElectroHydroDynamic

Domaines: Génie des procédés

Michel Havet, E Bardy, S Manaï, Merouane Hamdi, O. Rouaud. Analysis of the energetic and exergetic efficiency of the electrohydrodynamic drying process. International Food Operations & Processing Simulation Workshop (FoodOps 2015), Sep 2015, Bergeggi, Italy. ⟨hal-02352912⟩