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DOI: 10.1615/ICHMT.2008.CHT.1720
10 pages

Sid'Ahmed Ould Ahmedou
UMR GEPEA (UMR CNRS 6144), ENITIAA, BP 82225, 44322 Nantes Cedex 03, France

Alain Le Bail
UMR GEPEA (UMR CNRS 6144), ENITIAA, BP 82225, 44322 Nantes Cedex 03, France

Michel Havet
GEPEA, ONIRIS – Site de la Geraudiere, Nantes, France


Convection is the major heat transfer mode in refrigerating and thermal food processes. Alternative processes should be investigated in order to enhance the heat transfer. If ElectroHydroDynamic augmentation of convective heat transfer received great interest, literature is rather poor concerning the EHD enhancement in channel flows. This work concerns the EHD enhancement of the convective heat transfer at the surface of a food located inside a horizontal channel. The food, laid on a grounded electrode, is submitted to the cross air flow and to the ionic wind produced by the corona discharge from a wire. The Coulombic force acting on the fluid is the main mechanism but other couplings are also taken into account. The model distinguishes two regions: the ionization area at the vicinity of the wire and the drift region. The governing equations, derived from the classical equations of fluid dynamics and electrodynamics, are solved (2 dimensional steady-state) in the drift region using Comsol Multiphysics®. Moreover an optimization procedure implemented in Matlab® is performed in order to accurately predict the electric field at the wire. In a first stage, we demonstrate the ability of the model to predict the electric field and the current density distribution at the grounded plate. In a second stage, our original approach is carried out to study the influence of the ionic wind on the main flow and on the convective heat transfer. We confirm that the electrical body force could generate vortices and flow disturbances inside the channel. The calculation of the local convective heat transfer coefficient reveals a large heterogeneity of this coefficient along the surface. Further investigations should concern experimental validation of the velocity field and measurements of the local heat transfer coefficient.

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