Search

Electrohydrodynamics Research

1.2.1.2.7.2.4-electrohydrodynamics_research-body-1

Electrohydrodynamic Enhanced Heat & Mass Transfer

Dr. Erik Bardy conducted research in electrohydrodynamics that involved the use of an electrostatic field to enhance drying rate and energy efficiency in forced convective drying of food. The research was done in conjunction with the Department of Food Process Engineering at ONIRIS in Nantes, France - a university that focuses on food science engineering and veterinary science and is an affiliate of the University of Nantes. The research involved students conducting experiments and processing data with the intent of presenting the work at a professional conference with a paper proceeding publication.

Associated Publications


Archival Journals

  • Bardy E., Manai S., Havet M., Rouaud O., “Drying Kinetics of Methylcellulose Gel vs. Mango Fruit in Forced Convection Drying with and without Electrohydrodynamic Enhancement,” ASME Journal of Heat Transfer, 138 (2016) 084504 (5pp).
  • Bardy E., M. Hamdi, M. Havet, O. Rouaud, “Transient Exergetic Efficiency and Moisture Loss Analysis of Forced Convection Drying with and without Electrohydrodynamic Enhancement,” Energy 89 (2015) p. 519-527.

Conference Proceedings

  • M. Mitchell, Bardy E. “Energetic vs. Exergetic Efficiency of Food Drying Via Forced Convection with and without Electrohydrodynamic Enhancement,” ASEE Zone 2 Conference, San Juan, Peurto Rico, March 2017.
  • E. Bardy, Havet M., Rouaud O., “Electrohydrodynamic (EHD) Heat Transfer Enchancement for Low Primary Airflow Velocities,” Proceedings of the 2nd Thermal and Fluid Engineering Conference, Las Vegas, NV, April 2017.
  • E. Bardy, Manai S., Havet M., Rouaud O., “Drying Kinetics of Methylcellulose Gel vs. Mango Fruit in Forced Convection Drying with and without Electrohydrodynamic Enhancement,” First Pacific Rim Thermal Engineering Conference, Hawaii’s Big Island, March 2016.
  • M. Havet, E. Bardy, S. Manaï., M. Hamdi, O. Rouaud, “Analysis of the Energetic and Exergetic Efficiency of the Electrohydrodynamic Drying Process,” The International Food Operations and Processing Simulation Workshop, Bergeggi, Italy, September 2015.