Electrically enhanced drying of white champignons. Issue 2 (17th March 2021)

• Record Type: Journal Article
• Authors: Martynenko, Alex; Bashkir, Ivanna; Kudra, Tadeusz
• Is Part Of: Drying technology. Volume 39:Issue 2(2021)
• Page Start: 234
• Page End: 244
• Publication Date: 2021-03-17
• Subjects: Mushrooms -- champignons -- electrohydrodynamic -- ionic wind -- relative humidity -- equilibrium moisture content; Drying -- Periodicals; Desiccation; 660.28426
• DOI: 10.1080/07373937.2019.1670672
• Languages: English
• ISSNs: 0737-3937

Abstract

Abstract: Electrohydrodynamic (EHD) drying is novel nonthermal technology exploiting high-voltage corona discharge for dehydration of heat-sensitive biomaterials. In this study, we investigated the effects of voltage, electrode geometry, air flow, humidity, and material thickness on drying rate of sliced white champignons. In most cases, drying rate of mushrooms was proportional to moisture content, which corresponds to diffusion-limited drying. Decrease of air relative humidity from 70 to 30% or introducing forced air flow 1.0 m/s significantly improved efficiency of EHD drying. Increase of emitters' density or thickness of mushroom slices negatively influenced drying rate. Effect of EHD on color was insignificant in contrast to forced air drying, which provoked significant browning. Energy, used in EHD drying, was negligibly small as compared to thermal drying. These results have been taken into consideration for up-scaling of the EHD drying.