Ion wind drying with input power variation of the potato slices. (April 2020)

• Record Type: Journal Article
• Authors: Sumariyah, S; Khuriati, A; Pratiwi, S H; Fachriyah, E
• Is Part Of: Journal of physics. Volume 1524(2020)
• Publication Date: 2020-04
• Subjects: Physics -- Congresses; 530.5
• DOI: 10.1088/1742-6596/1524/1/012001
• Languages: English
• ISSNs: 1742-6588

Abstract

Abstract: The ion wind drying method has been used to dehydrate potato slices with a variation of electric power and a constant drying time of 30 minutes. Ion wind drying is generated by an electrohydrodynamic flow reactor using 10 x 10 pairs of pin electrodes and multi-ring concentric electrodes connected by a DC high voltage. The high electric field in space between electrode causes ionization of air at the atmosphere condition which is produced ion flow together with heat transfer, and radical ions which are used for drying. Power in the reactor during drying is influenced by the input voltage and the measured current obtained a minimum value of 10 Watt and a maximum value of 60 Watt. Ion wind drying in the sample slices found also the value of the level of drying, shrinkage, humidity, and energy consumption which increases with increasing power at the reactor.