Potato slab dehydration by air ions from corona discharge

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.