In this study, the effects of the electrohydrodynamic (EHD) drying method with needle and wire, the hot air method and a combination of the EHD-hot air methods on the drying kinetics, color, rehydration ratio and scanning electron microscope images of apricot samples were investigated. In addition, the experimental drying data were modeled using ten different mathematical thin layer drying models. It was determined that the rehydration ratio values of the samples dried with the combination of EHD and hot air were generally higher than the rehydration ratios of the samples dried with hot air or EHD only. Samples from all the drying methods were compared with fresh samples; the color parameters were affected, and scanning electron microscopy images revealed the different physical changes in the microstructure of the products. As a result, it is determined that EHD technology can be used as an alternative drying method suitable for apricot samples.

在这项研究中，用针和线的电动流体动力学（EHD）干燥方法，热风方法以及EHD-热风方法的组合对杏样品的干燥动力学，颜色，水合比和扫描电子显微镜图像的影响被调查了。另外，使用十种不同的数学薄层干燥模型对实验干燥数据进行建模。已经确定，用EHD和热空气组合干燥的样品的水合比值通常高于仅用热空气或EHD干燥的样品的水合比。将所有干燥方法的样品与新鲜样品进行比较；颜色参数受到影响，并且扫描电子显微镜图像显示了产品微观结构的不同物理变化。结果是，