Electrohydrodynamic Drying Technology

The use of electrohydrodynamic drying (EHD) technology has attracted a lot of attention for many industrial uses. This process of drying enhances the shelf life and retains the functionality of a range of food products. Regardless of the dryer’s capacity and the product’s heat sensitivity, it is a necessary process for producing dried goods with particular properties, granule size, and moisture content. The fundamental mechanism of EHD includes dielectrophoretic forces, electrophoresis, and single-phase convective heat transfer via “corona wind” flow. EHD is primarily driven by the creation of an ionic wind, which increases the rate at which the products dry by creating turbulence. In contrast to conventional convective drying, which modifies the kinetics of dehydration and produces products with distinct porosity microstructure and material properties, this drying technique is novel. It has been discovered that this drying method can decrease drying time and shrinkage, improve rehydration capability, soften texture, maintain color and flavor, and preserve nutritional value.