Electro Hydrodynamic Drying Technology In Food Industry

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ELECTRO HYDRODYNAMIC DRYING
NEW TECHNOLOGY Date 7th November 2022
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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).

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• 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).

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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
• Uses the synergistic effect of high voltage and
  corona wind velocity

Schematic view design of EHD
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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.

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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
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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.

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REFERENCES

• https//ift.onlinelibrary.wiley.com/doi/full/10.11
  11/1541-4337.12799
• https//www.sciencedirect.com/science/article/abs/
  pii/S0260877420305355
• https//www.sciencedirect.com/science/article/abs/
  pii/S0959652618319097
• https//www.slideshare.net/anass1250/electrohydrod
  ynamic-drying-of-food
• https//arunmujumdar.com/wp-content/uploads/2022/0
  5/ASM-Medal-Award-Minisymposium-2020-2021-Presenta
  tion-by-Professor-Tadeusz-Kudra.pdf

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