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).

Publications. 

1. Martynenko A., Astatkie T., Defraeye T. (2020), The role of convection in electrohydrodynamic drying, Journal of Food Engineering 271, 109777. DOI
2. 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
3. Defraeye T., Martynenko A. (2018), Electrohydrodynamic drying of food: New insights from conjugate modeling, Journal of Cleaner Production 198, 269-284. DOI and postprint
4. Defraeye T., Martynenko A. (2018), Future perspectives for electrohydrodynamic drying of biomaterials, Drying Technology 36, 1-10. DOI and postprint