Electrohydrodynamic drying of biological materials
Type. Collaborative project
Funding. Empa & Dalhousie University internal
Duration. 5 years (2018-2023)
Collaborations. This project is a collaboration with Dalhousie University (Prof. A. Martynenko) .
Contact. Thijs Defraeye
Staff. Kamran Iranshahi (Master student Politecnico di Milano), Ivanna Bashkir (Master student Dalhousie University).
- Martynenko A., Astatkie T., Defraeye T. (2020), The role of convection in electrohydrodynamic drying, Journal of Food Engineering 271, 109777. DOI
- Defraeye T., Martynenko A. (2019), Electrohydrodynamic drying of multiple food products: Evaluating the potential of emitter-collector electrode configurations for upscaling, Journal of Food Engineering 240, 38-42. DOI and postprint
- Defraeye T., Martynenko A. (2018), Electrohydrodynamic drying of food: New insights from conjugate modeling, Journal of Cleaner Production 198, 269-284. DOI and postprint
- Defraeye T., Martynenko A. (2018), Future perspectives for electrohydrodynamic drying of biomaterials, Drying Technology 36, 1-10. DOI and postprint