Furthermore, the ability of thismethod to enhance heat and mass transfer could play an importantrole in food processing. The thermal and refrigeration processes in thefood sector often involve transferring energy between the productbeing treated and the air. These convective processes such as dryingor freezing require large air volumes, high air velocity and low or highambient temperature which can increase energy demands and consumption. The enhancement of the heat transfer at fluid-solid interfacesremains one of the crucial issues of these processes. For that purpose,the application of high voltage electric field appears a promising approach