The Effect of Material Thickness, Load Density, External Airflow, and Relative Humidity on the Drying Efficiency and Quality of EHD-Dried Apples

Electrohydrodynamic drying is a novel non-thermal technique for dehydrating heat-sensitive foods. However, its industrial applications are limited due to the underexplored effects of material properties and environmental conditions on product quality. For this purpose, a multifactorial experiment was designed to study the effects of material thickness, load density, external airflow, and humidity on the EHD drying efficiency and quality of apple slices. The experiments show that the intensity of EHD drying increased with a decrease in humidity, slice thickness, and load density. The effective diffusivity of apple slices with EHD drying was about 5.17.10(-12) m(2)/s, slightly increasing with external airflow. The specific energy consumption of EHD drying was 10-12 times lower than hot air drying. The time of EHD drying at 20 degrees C was equivalent to hot air drying at 40 degrees C, but the impact of EHD drying on the product quality was significantly lower. EHD drying better preserved the color and phenolic content in dried apple slices, with less cellular damage. Hence, EHD drying can be employed in industry as a sustainable alternative to hot air drying.

Automated summary

Electrohydrodynamic drying is a new non-thermal technique for dehydrating heat-sensitive foods. The intensity of EHD drying is affected by humidity, slice thickness, and load density, with minimal impact on product quality. Compared to hot air drying, EHD drying has lower energy consumption.