POTATO SLAB DEHYDRATION BY AIR IONS FROM CORONA DISCHARGE

被引：47

作者：

CHEN, YH ^{[1
]}

BARTHAKUR, NN ^{[1
]}

机构：

[1] MCGILL UNIV,DEPT RENEWABLE RESOURCES,MACDONALD CAMPUS,21 111 LAKESHORE RD,ST ANNE BELLEVUE H9X 1C0,QUEBEC,CANADA

来源：

INTERNATIONAL JOURNAL OF BIOMETEOROLOGY | 1991年 / 35卷 / 02期

关键词：

AIR IONS; CORONA CURRENT; RADIOGAUGE; POTATO DRYING;

D O I：

10.1007/BF01087479

中图分类号：

Q6 [生物物理学];

学科分类号：

071011 ;

摘要：

Space charge (air ions) produced by single corona electrodes was used to enhance drying rates from fresh slabs of potato. The drying path was traced by a beta-ray gauge which provided both sensitivity and reproducibility to the measurements of drying time. The rate of evaporation was increased 2.2 to 3.0 times when subjected to fluxes of 3.02 x 10(12) positive ions alone or in combination with 7.31 x 10(12) negative air ions/cm2 per s compared to that from an air-drying control slab. Electric wind caused by an ionic drag force seems to be the principal driving force for the observed enhancement in drying rates.

引用

页码：67 / 70

页数：4

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