Electrohydrodynamic drying: Effects on food quality. Issue 11 (2nd August 2021)

• Record Type: Journal Article
• Authors: Paul, Anjaly; Martynenko, Alex
• Is Part Of: Drying technology. Volume 39:Issue 11(2021)
• Page Start: 1745
• Page End: 1761
• Publication Date: 2021-08-02
• Subjects: Electric field -- cold plasma -- food quality -- properties -- preservation; Drying -- Periodicals; Desiccation; 660.28426
• DOI: 10.1080/07373937.2021.1906694
• Languages: English
• ISSNs: 0737-3937

Abstract

Abstract: Electrohydrodynamic (EHD) drying is a novel nonthermal technique using cold plasma in high electric field for dewatering of heat-sensitive foods. It is highly acclaimed for energy efficiency, environment-friendly nature, and low capital investments. The most important attribute of EHD drying is the minimal effect on food quality compared to thermal drying. This review provides a comprehensive overview of physicochemical, nutritional, and sensory properties of EHD-dried foods. The effect of different drying conditions, pretreatments, and combination techniques on food quality is discussed. The need for a more detailed study on the interaction between cold plasma and food is also emphasized.