Japan Journal of Food Engineering
Online ISSN : 1884-5924
Print ISSN : 1345-7942
ISSN-L : 1345-7942
Original Paper
Electrohydrodynamic (EHD) Drying of Grape Pomace
Alex MARTYNENKOTadeusz KUDRA
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2016 Volume 17 Issue 4 Pages 123-129

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Abstract

The objective of this research was to find the industrially-accepted processing method of the currently underutilized wet grape pomace prior to subsequent extraction of natural ingredients. Due to high moisture content (2.5-3.0 kg/kg db), thermal drying of pomace is an expensive and time-consuming operation. Therefore, the energy efficiency of non-thermal electrohydrodynamic (EHD) technology as applied for grape pomace drying was extensively studied. The experiments on EHD drying at temperature 20℃ revealed excellent quality of the dry product. Superior energy efficiency of the EHD drying ranging from 600 to 1580 kJ per kg of evaporated water as reported in topical literature was confirmed in our experimental study. These preliminary experiments on the lab-scale showed benefits of EHD drying of heat-sensitive grape pomace to be further transformed into food additives, skin powder and grape oil.

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© 2016 Japan Society for Food Engineering
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