Library Subscription: Guest
Home Archives Officers Future meetings American Society of Thermal and Fluids Engineering
Second Thermal and Fluids Engineering  Conference

ISSN: 2379-1748
ISBN: 978-1-56700-430-4


Erik Bardy
Grove City College, Grove City, PA 16127, USA

Michel Havet
GEPEA, ONIRIS – Site de la Geraudiere, Nantes, France

Olivier Rouaud
GEPEA, ONIRIS – Site de la Geraudiere, Nantes, France

DOI: 10.1615/TFEC2017.icm.017815
pages 2573-2576


Electrohydrodynamic (EHD) drying is a novel drying method used to enhance forced convective drying. EHD drying uses a high voltage wire-electrode to create an electrostatic field causing an electron flow (corona wind) from the electrode to a conductive plate where a drying product (typically food product) is placed. This corona wind changes the flow of the air around the drying product resulting in an increase in heat transfer when compared to conventional forced convection. In a previous study, the increase in the overall heat transfer coefficient in EHD forced convection compared to conventional forced convection was examined for various primary airflow velocities. It was shown that a primary airflow velocity of 0.3 m/s provided the greatest increase in heat transfer in EHD forced convection. The purpose of this study was to determine if the local heat transfer coefficient at a location under the wire electrode significantly increases for a primary airflow velocity below 0.3 m/s. The local heat transfer coefficient was measured for a wire electrode arranged perpendicular to airflow suspended above a heated plated placed in an airflow channel. The airflow was set to 0.1 and 0.5 m/s for three different wire electrode distances from the heated plate (3, 5, and 7 cm). Initial results show greater heat transfer gains for 0.1 m/s when compared to 0.5 m/s for all wire electrode distances.

Purchase $20.00 Check subscription Publication Ethics and Malpractice Recommend to my Librarian Bookmark this Page