Affiliations: [a] Physical Experiment Center, College of Sciences, Inner
Mongolia University of Technology, Hohhot, Inner Mongolia, China
Correspondence:
[*]
Corresponding author: Changjiang Ding, Physical Experiment
Center, College of Sciences, Inner Mongolia University of Technology, Hohhot
010051, Inner Mongolia, China. Tel.: +86 471 6575436; Fax: +86 471 6575470;
E-mail: ding9713@163.com
Abstract: The aim of this work is to select the most suitable mathematical
model to describe the thin layer electrohydrodynamic (EHD) drying of cooked
beef based on voltage and such geometrical characteristics as thickness and
cross-sectional area of the material. To accomplish this, the EHD drying
technique was employed at 0 kV, 6 kV, 14 kV, 21 kV and 32 kV for alternating
current (AC). The drying temperature was 21 ±
2°C, and the drying relative humidity was 30
± 5%, while the ambient wind speed was 0 m/s. Samples of cooked beef of different
thickness and cross-sectional area were put into a high voltage electric field
at 24 kV for AC. Six different mathematical drying models were then compared to
simulate drying curves based on root mean square error, reduced mean square of
deviation and modeling efficiency. The results showed that the drying rate of
cooked beef was notably greater in the EHD system when compared to control.
Both thickness and cross-sectional area of cooked beef had more impact on
drying rate during the first half hour, and the Demir et al. model was the best
mathematical model. Therefore, this work provides guidance for optimizing and
improving the drying efficiency of EHD.
Keywords: Electrohydrodynamic drying, moisture content, cooked beef, mathematical model
