The aim is to find better pretreatment method to improve the drying speed of goji berry under electrohydrodynamic (EHD) drying process. The drying characteristics and microstructure of goji berry using different pretreatment methods under EHD drying process were investigated. The results showed that the drying rate after pretreatment was significantly higher than those of non-pretreated goji berry, and the different pretreatment methods had different effects on the drying characteristics of goji berry in an EHD drying system. The effects of different pretreatment methods on effective moisture diffusion coefficient were listed in descending order as follows: KOH > NaOH > Na₂CO₃ > ultrasonic > sucrose ester. The pretreatment has a great influence on the rehydration rate, specific energy consumption and microstructure of goji berry dried by EHD. Two index sequence analysis of infrared spectroscopy during goji berries drying process were established. The difference among five pretreatment methods was analyzed.

目的是寻找一种更好的预处理方法，以提高枸杞在电液动力学（EHD）干燥过程中的干燥速度。研究了不同预处理方法在EHD干燥过程中枸杞的干燥特性和微观结构。结果表明，预处理后的干燥速率明显高于未预处理的枸杞，并且不同的预处理方法对EHD干燥系统中枸杞的干燥特性有不同的影响。各种预处理方法对有效水分扩散系数的影响按降序排列如下：KOH> NaOH> Na ₂ CO ₃ >超声波>蔗糖酯。预处理对用EHD干燥的枸杞的复水率，比能耗和微观结构有很大影响。建立了枸杞干燥过程中红外光谱的两个指标序列分析。分析了五种预处理方法之间的差异。