Electro-osmosis dewatering as an energy efficient technique for drying food materials

Mina Mortazavi; Abhay Menon; Tonderai Reuben Mashyamombe; Erdogan Kaygen; Valentina Stojceska

doi:10.1016/j.egypro.2019.02.069.

Electro-osmosis dewatering as an energy efficient technique for drying food materials

Mina Mortazavi
, Abhay Menon
, Tonderai Reuben Mashyamombe
, Erdogan Kaygen
, Valentina Stojceska

Institute for Research in Engineering and Sustainable Environment (IRESE)

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution › peer-review

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Abstract

In recent times, there has been a rise in interest on the applications of electro-technology based food processing methods. With drying in food industries being an energy intensive process with huge environmental impacts, the objective of this study was to design and develop a purpose-built laboratory system, for experimentally characterising an energy efficient electro-osmosis dewatering system. Electro-osmosis is a unique dewatering technique in which, moisture in food materials are removed by the application of low electric field (5-30 V). Different food materials namely, yogurt, orange pulp and egg whites were tested using electro-osmosis at 15 V and 30 V over 15 min and 30 min, respectively. The energy consumption (kWh), carbon footprint (kgCO2e) and cost indices (£/kg dried food) were also evaluated and compared with thermal drying.

Original language	English
Title of host publication	nan
Publisher	Elsevier B.V.
Volume	161
DOIs	https://doi.org/10.1016/j.egypro.2019.02.069.
Publication status	Published - 18 Mar 2019
Event	2nd International Conference on Sustainable Energy and Resource Use in Food Chains, ICSEF - Paphos Duration: 17 Oct 2019 → 18 Oct 2019

Conference

Conference	2nd International Conference on Sustainable Energy and Resource Use in Food Chains, ICSEF
City	Paphos
Period	17/10/19 → 18/10/19
Other	2nd International Conference on Sustainable Energy and Resource Use in Food Chains, ICSEF (17/10/2019-18/10/2019, Paphos)

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

SDG 7 Affordable and Clean Energy

Keywords

Dewatering
Electro-osmosis
Energy
Natural science and engineering
energy efficiency

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10.1016/j.egypro.2019.02.069.

1-s2Final published version, 1.09 MBLicence: CC BY-NC-ND

https://www.sciencedirect.com/science/article/pii/S1876610219311488%23:~:text%3DElectro%252Dosmosis%2520is%2520a%2520unique

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@inproceedings{cc38d36b4618453a82fea9a46b1a7838,

title = "Electro-osmosis dewatering as an energy efficient technique for drying food materials",

abstract = "In recent times, there has been a rise in interest on the applications of electro-technology based food processing methods. With drying in food industries being an energy intensive process with huge environmental impacts, the objective of this study was to design and develop a purpose-built laboratory system, for experimentally characterising an energy efficient electro-osmosis dewatering system. Electro-osmosis is a unique dewatering technique in which, moisture in food materials are removed by the application of low electric field (5-30 V). Different food materials namely, yogurt, orange pulp and egg whites were tested using electro-osmosis at 15 V and 30 V over 15 min and 30 min, respectively. The energy consumption (kWh), carbon footprint (kgCO2e) and cost indices (£/kg dried food) were also evaluated and compared with thermal drying.",

keywords = "Dewatering, Electro-osmosis, Energy, Natural science and engineering, energy efficiency",

author = "Mina Mortazavi and Abhay Menon and Mashyamombe, \{Tonderai Reuben\} and Erdogan Kaygen and Valentina Stojceska",

year = "2019",

month = mar,

day = "18",

doi = "10.1016/j.egypro.2019.02.069.",

language = "English",

volume = "161",

booktitle = "nan",

publisher = "Elsevier B.V.",

address = "Netherlands",

note = "2nd International Conference on Sustainable Energy and Resource Use in Food Chains, ICSEF ; Conference date: 17-10-2019 Through 18-10-2019",

}

TY - GEN

T1 - Electro-osmosis dewatering as an energy efficient technique for drying food materials

AU - Mortazavi, Mina

AU - Menon, Abhay

AU - Mashyamombe, Tonderai Reuben

AU - Kaygen, Erdogan

AU - Stojceska, Valentina

PY - 2019/3/18

Y1 - 2019/3/18

N2 - In recent times, there has been a rise in interest on the applications of electro-technology based food processing methods. With drying in food industries being an energy intensive process with huge environmental impacts, the objective of this study was to design and develop a purpose-built laboratory system, for experimentally characterising an energy efficient electro-osmosis dewatering system. Electro-osmosis is a unique dewatering technique in which, moisture in food materials are removed by the application of low electric field (5-30 V). Different food materials namely, yogurt, orange pulp and egg whites were tested using electro-osmosis at 15 V and 30 V over 15 min and 30 min, respectively. The energy consumption (kWh), carbon footprint (kgCO2e) and cost indices (£/kg dried food) were also evaluated and compared with thermal drying.

AB - In recent times, there has been a rise in interest on the applications of electro-technology based food processing methods. With drying in food industries being an energy intensive process with huge environmental impacts, the objective of this study was to design and develop a purpose-built laboratory system, for experimentally characterising an energy efficient electro-osmosis dewatering system. Electro-osmosis is a unique dewatering technique in which, moisture in food materials are removed by the application of low electric field (5-30 V). Different food materials namely, yogurt, orange pulp and egg whites were tested using electro-osmosis at 15 V and 30 V over 15 min and 30 min, respectively. The energy consumption (kWh), carbon footprint (kgCO2e) and cost indices (£/kg dried food) were also evaluated and compared with thermal drying.

KW - Dewatering

KW - Electro-osmosis

KW - Energy

KW - Natural science and engineering

KW - energy efficiency

U2 - 10.1016/j.egypro.2019.02.069.

DO - 10.1016/j.egypro.2019.02.069.

M3 - Conference contribution

VL - 161

BT - nan

PB - Elsevier B.V.

T2 - 2nd International Conference on Sustainable Energy and Resource Use in Food Chains, ICSEF

Y2 - 17 October 2019 through 18 October 2019

ER -

Electro-osmosis dewatering as an energy efficient technique for drying food materials

Abstract

Conference

UN SDGs

Keywords

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