In order to comprehensively investigate the effect of ultrasonic pretreatment on electrohydrodynamic (EHD) drying process of goji berry, the drying experiments of goji berry by ultrasonic pretreatment combined with EHD drying were studied in this paper. The results showed that the drying speed of goji berry after ultrasonic pretreatment was significantly higher than that of the control. Among them, the best effect was achieved when ultrasonic power was 200 W, the treatment time was 20 min, and the treatment temperature was 35°C. Ultrasonic pretreatment has a great influence on the drying rate, effective moisture diffusion coefficient, and rehydration rate, and has little effect on the shrinkage rate. By means of scanning electron microscope and infrared spectrum, it was found that the microstructure of goji berry was significantly changed by ultrasonic pretreatment and the structural change has a great positive effect on improving the goji drying speed and preserving the effective ingredients.

中文翻译：

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超声预处理对枸杞电液干燥过程的影响

为了全面研究超声预处理对枸杞电液干燥过程的影响，本文研究了超声预处理结合EHD干燥对枸杞进行干燥的实验。结果表明，超声预处理后枸杞的干燥速度明显高于对照。其中，当超声功率为200 W，处理时间为20 min，处理温度为35°C时，效果最佳。超声波预处理对干燥速率，有效水分扩散系数和再水化速率有很大影响，而对收缩率的影响很小。通过扫描电子显微镜和红外光谱，