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Electro Hydrodynamic Drying Technology In Food Industry

Electro Hydrodynamic Drying(EHD) is a non-thermal method for drying heat-sensitive food, and the Food Research Lab explains its advantages and applications. It is particularly suitable for drying heat-sensitive foods, such as fruits and vegetables. An advantage with respect to the drying process includes a shorter drying time when compared to hot-air and solar dryers at low or ambient temperatures.<br><br>Visit: https://www.foodresearchlab.com/insights/electro-hydrodynamic-drying/

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Electro Hydrodynamic Drying Technology In Food Industry

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  1. v ELECTRO HYDRODYNAMIC DRYING NEW TECHNOLOGY Date: 7thNovember 2022 www.foodresearchlab.com | Info@foodresearchlab.com Pepgra Healthcare © 2022 |

  2. INTRODUCTION • Drying is one of the most common process technologies for preserving heat-sensitive plant-based foods such as fruits and vegetables. • One such innovative drying technology is electro hydrodynamic (EHD) drying. EHD drying has recently gained significant interest as an alternative to standard convective drying. It is particularly suitable for drying heat-sensitive foods, such as fruits and vegetables. • An advantage with respect to the drying process includes a shorter drying time when compared to hot-air and solar dryers at low or ambient temperatures (Precoppe et al., 2015; Bechoff et al., 2010; Pirnazari et al., 2014). www.foodresearchlab.com | Info@foodresearchlab.com Pepgra Healthcare © 2022 |

  3. • A further advantage is that the drying process is reported to have a lower energy consumption, so lower carbon emissions (Esehaghbeygi et al., 2014; Taghian Dinani et al., 2014a; Yang & Ding, 2016). • Other reported advantages regarding product quality include better retention of nutritional content, flavor, and color, as well as lower shrinkage and higher rehydration capacity (Bajgai et al., 2006; Defraeye & Martynenko, 2018; Elmizadeh et al., 2017; Esehaghbeygi et al., 2014; Ni et al., 2019; Pirnazari et al., 2014). www.foodresearchlab.com | Info@foodresearchlab.com Pepgra Healthcare © 2022 |

  4. ELECTRO HYDRODYNAMIC DRYING • Electro hydrodynamics Use of air ions in a strong electric field to Increase heat and mass transfer. • Electro hydrodynamic drying Non thermal processing technology • EHD drying Schematic view design of EHD Uses the synergistic effect of high voltage and corona wind velocity www.foodresearchlab.com | Info@foodresearchlab.com Pepgra Healthcare © 2022 |

  5. MECHANISM OF EHD DRYING 1. Impingement of electric wind on food material 2. Generation impact 3. Turbulence of water (greater just below the emitter electrode) 4. Water Molecules acquire sufficient energy 5. Phase changing of water from liquid to vapor 6. Generation Of concentration gradient between the concentric layers 7. Diffusion of water from outer layers to inner layers 8. Drying of entire food material. www.foodresearchlab.com | Info@foodresearchlab.com Pepgra Healthcare © 2022 |

  6. APPLICATIONS IN FOOD MATERIALS: S.No Food Findings from EHD drying 1. Potato slabs Rapid drying rate 2. Rice No effect on germination characteristics 3. Shrimp Less shrinkage Better rehydration Better color Softer body 4. Banana slices Less shrinkage Better rehydration Better color www.foodresearchlab.com | Info@foodresearchlab.com Pepgra Healthcare © 2022 |

  7. CONCLUSION • Electrohydrodynamic drying is a novel technology with higher drying rates as compared to conventional techniques. • It is an energy efficient technique with reduced power consumption. • It leads to increase quality retention and lesser quality deterioration of foods. • The lower energy consumption leads to reduce cost of drying. However an economic analysis, which has not been performed yet is essential in order to know detailed cost involved. • Thus electrohydrdynamic drying proves to be an ideal drying technology with great potential of applications in the food industry. www.foodresearchlab.com | Info@foodresearchlab.com Pepgra Healthcare © 2022 |

  8. REFERENCES: 1. https://ift.onlinelibrary.wiley.com/doi/full/10.1111/1541-4337.12799 2. https://www.sciencedirect.com/science/article/abs/pii/S0260877420305355 3. https://www.sciencedirect.com/science/article/abs/pii/S0959652618319097 4. https://www.slideshare.net/anass1250/electrohydrodynamic-drying-of-food 5. https://arunmujumdar.com/wp-content/uploads/2022/05/ASM-Medal-Award-Minisymposium- 2020-2021-Presentation-by-Professor-Tadeusz-Kudra.pdf www.foodresearchlab.com | Info@foodresearchlab.com Pepgra Healthcare © 2022 |

  9. CONTACT US UNITED +44- 161 818 4656 UNITED KINGDOM KINGDOM INDIA +91 9566299022 INDIA M1. 20% EMAIL info@foodresearchlab.com EMAIL www.foodresearchlab.com | Info@foodresearchlab.com Pepgra Healthcare © 2022 |

  10. THANK YOU M1. 20%

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