Drying of Electrohydrodynamic (Ehd) on Potato Slices (Solanum Tuberosum) with Electrode Distance Variation

Abstract

This research is about the use of electrohydrodynamics (EHD) on potato slices. The purpose of this study was to circumvent potato slices by comparing the results of variations in distance between the two electrodes. EHD generation is carried out using two types of electrode geometries, namely the needle electrode and the concentric ring electrode. Needle electrodes as cathodes and field electrodes or concentric rings as anode electrodes. The two electrodes are 10 x 10 pieces each. Drying the potato slices is carried out by placing it in a sample location parallel to the concentric ring electrode. Drying with EHD in atmospheric conditions will produce a current when given the added voltage measured on an digital multimeter. Electrode distance variations are 4 mm, 6 mm, 8 mm, 10 mm and 12 mm. After drying, drying rate, shrinkage, moisture content was measured which showed a decrease with increasing distance between electrodes, while energy efficiency increased with increasing distance between electrodes. The greater the distance between the electrodes for drying the potato slices, the smaller the shrinkage and water content decreases in the sample slices.

Keywords: drying, electrohydrodynamics, electrodes, potatoes

DOI: 10.7176/JNSR/9-24-04

Publication date: December 31^st 2019