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International Journal of Biometeorology

, Volume 35, Issue 2, pp 67–70 | Cite as

Potato slab dehydration by air ions from corona discharge

  • Y. H. Chen
  • N. N. Barthakur
Original Articles

Abstract

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 3.02×1012 positive ions alone or in combination with 7.31×1012 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.

Key words

Air ions Corona current Radiogauge Potato drying 

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Copyright information

© International Society of Biometeorology 1991

Authors and Affiliations

  • Y. H. Chen
    • 1
  • N. N. Barthakur
    • 1
  1. 1.Department of Renewable Resources, Macdonald CampusMcGill UniversitySte Anne de BellevueCanada

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