The Analysis of Electrohydrodynamic (EHD) Drying Characteristics and Construction of Mathematical Modeling of Cooked Beef
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Abstract:
The effect of thickness and cross-sectional area of material on drying characteristics was studied and a mathematical model was developed to describe the thin layer electrohydrodynamic (EHD) drying. The drying experiment of cooked beef was investigated with the electrohydrodynamic (EHD) drying technique in ambient (ambient temperature 20~25 ℃, ambient relative humidity 30±5% and wind speed 0 m/s). The cooked beef was put into high-voltage electric field with the different thickness or cross-sectional area. Eight different mathematical drying models were compared based on root mean square error, reduced chi-square and modeling efficiency to estimate drying curves. The results showed that the thickness of cooked beef had high impact on the drying rate and time and the cross-sectional area of cooked beef had smaller effect on the drying rate and time. The Logarithmic model could sufficiently describe thin electrohydrodynamic (EHD) drying of cooked beef. This work would provide some clues and practices guidance for optimizing the drying technology and improving the drying efficiency of electrohydrodynamic (EHD) drying.
