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Food Dehydration
Published in Dennis R. Heldman, Daryl B. Lund, Cristina M. Sabliov, Handbook of Food Engineering, 2018
Martin R. Okos, Osvaldo Campanella, Ganesan Narsimhan, Rakesh K. Singh, A. C. Weitnauer
The method of using electric and magnetic fields is mostly used as a separation technique with solid–liquid combinations. Once the product has been dewatered through this method, it is sent on to another conventional dryer to complete the dehydration process. The backbone of the process is the flow of a dc electric field applied to enhance dewatering. This influences surface characteristics of the solid/liquid such as zeta potential, dipole interactions, and hydrophobicity. This method works with two processes: electroosmosis and electrofiltration. Electroosmosis is the movement of water through the porous membranes of the product with the application of a dc electric potential. This is a surface diffusion process. Electrofiltration is the movement of charged particles towards electrodes in the presence of a dc electric field. The processes are carried out in a separation chamber before the product is sent on to another dryer. These processes are not used on a commercial scale yet because of the economics of the system, but they are becoming more prominent because of the growing environmental concern with supernatant discard.
Dewatering of Arthrospira platensis microalgae suspension by electrofiltration
Published in Drying Technology, 2023
Christa Aoude, Nabil Grimi, Henri El Zakhem, Eugene Vorobiev
Electrically assisted filtration, hereby referred as electrofiltration (EF), was carried out at a constant pressure of 1 bar for different electric current densities (30, 40, 60, and 80 A/m2). The filtration time was set to 150 minutes for the sake of comparison with the F experiments.