ArticleFoods (Basel, Switzerland)2019
Electrohydrodynamic Drying of Chinese Wolfberry in a Multiple Needle-to-Plate Electrode System.
Article in Foods (Basel, Switzerland), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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8 citing papers in PubMed.
- Determination of 315 hazardous organic substances in waste textile raw materials and products by high-performance liquid chromatography-tandem mass spectrometry.Analytical and bioanalytical chemistry · 2026Article
- Influence of Electrohydrodynamics on Drying Characteristics, Physicochemical Properties, and Texture Characteristics of Potato.Foods (Basel, Switzerland) · 2025Article
- Effect of Electrohydrodynamic Drying on Drying Characteristics and Physicochemical Properties of Carrot.Foods (Basel, Switzerland) · 2023Article
- Anthocyanin Profiles in Colored Potato Tubers at Different Altitudes by HPLC-MS Analysis with Optimized Ultrasound-Assisted Extraction.Foods (Basel, Switzerland) · 2023Article
- Influence of electrohydrodynamics on the drying characteristics and physicochemical properties of garlic.Food chemistry: X · 2023Article
- Chemical and Biological Properties of Three Poorly Studied Species ofMetabolites · 2022Review
- The Effect of Material Thickness, Load Density, External Airflow, and Relative Humidity on the Drying Efficiency and Quality of EHD-Dried Apples.Foods (Basel, Switzerland) · 2022Article
- Effect of Electrohydrodynamic (EHD) on Drying Kinetics and Quality Characteristics of Shiitake Mushroom.Foods (Basel, Switzerland) · 2022Article
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6 authors.
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Abstract
In order to systematically and comprehensively investigate electrohydrodynamic (EHD) drying characteristics and mechanisms in a multiple needle-to-plate electrode system, drying experiments of Chinese wolfberry were conducted by blocking ionic wind and changing needle spacing in a multiple needle-to-plate electrode system. Drying characteristics, quality parameters, and the microstructure of Chinese wolfberry fruits were measured. Results show that ionic wind plays a very important role during the drying process. Drying rates of different needle spacing treatments are significantly higher than that of the control, and the drying rate decreases with the increase of needle spacing. Needle spacing has a great influence on the speed of ionic wind, rehydration rate, and polysaccharide contents. The effective moisture diffusion coefficient and the electrical conductivity disintegration index decreases with an increase in needle spacing. Ionic wind has a great influence on the effective moisture diffusion coefficient and the electrical conductivity disintegration index of Chinese wolfberry fruits. The microstructure of Chinese wolfberry fruits dried in an EHD system significantly changed. This study provides a theoretical basis and practical guidance for understanding characteristic parameters and mechanisms of EHD drying technology.
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