“Electrohydrodynamic Drying: A Comprehensive Review of Design Considerations and Quality Effects on Dried Fruits and Vegetables”

Abstract

Electrohydrodynamic (EHD) drying, an emerging non-thermal technology, gains favor for its simple construction, energy efficiency, and superior dried product quality. Operating at ambient temperature, it preserves a product's original characteristics. This study delves into EHD drying's mechanism, electrode selection, and design considerations, emphasizing its impact on vitamins, color, and bioactive compounds in fruits and vegetables. A comparative analysis with traditional and innovative drying methods is included, exploring combined and EHD-assisted techniques for improved organoleptic and nutritional qualities. While, currently it is limited to lab-scale, scaling up EHD drying holds promise for ensuring nutritional security, with considerations on various limiting factors and future potential.