Electrohydrodynamic drying: Effects on food quality

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.

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