Abstract

Electrohydrodynamic (EHD) drying is a novel nonthermal technique using cold plasma in high electric field for dewatering of heat-sensitive foods. It is highly acclaimed for energy efficiency, environment-friendly nature, and low capital investments. The most important attribute of EHD drying is the minimal effect on food quality compared to thermal drying. This review provides a comprehensive overview of physicochemical, nutritional, and sensory properties of EHD-dried foods. The effect of different drying conditions, pretreatments, and combination techniques on food quality is discussed. The need for a more detailed study on the interaction between cold plasma and food is also emphasized.

摘要

电流体动力 (EHD) 干燥是一种在高电场中使用冷等离子体对热敏感食品进行脱水的新型非热技术。它以能源效率、环境友好性和低资本投资而备受赞誉。与热干燥相比，EHD 干燥最重要的特性是对食品质量的影响最小。本综述全面概述了 EHD 干燥食品的理化、营养和感官特性。讨论了不同干燥条件、预处理和组合技术对食品质量的影响。还强调需要对冷等离子体和食物之间的相互作用进行更详细的研究。