ArticleFoods (Basel, Switzerland)2022
Effect of Electrohydrodynamic (EHD) on Drying Kinetics and Quality Characteristics of Shiitake Mushroom.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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Who cites it
13 citing papers in PubMed, 33 citations in OpenAlex.
- Structural Remodeling, Redox Regulation, and Metabolic Responses in Cold Plasma Pretreatment-Assisted Drying of Foods: A Critical Review.Foods (Basel, Switzerland) · 2026Review
- The Influence of Applied Voltage on Drying Kinetics, Quality, and Mathematical Modeling of Ginger During Electrohydrodynamic (EHD) Drying.Food science & nutrition · 2026Article
- Influence of Electrohydrodynamics (EHD) on the Drying Characteristics and Active Ingredients of Astragalus Membranaceus Slices.Foods (Basel, Switzerland) · 2025Article
- Influence of Electrohydrodynamics on Drying Characteristics, Physicochemical Properties, and Texture Characteristics of Potato.Foods (Basel, Switzerland) · 2025Article
- Influence of electrohydrodynamics on the drying characteristics, microstructure and volatile composition of apricot abalone mushroom (Current research in food science · 2024Article
- Modelling of electrohydrodynamic drying kinetics for carrot at varying electrode distance.Journal of food science and technology · 2024Article
- Effect of Electrohydrodynamic Drying on Drying Characteristics and Physicochemical Properties of Carrot.Foods (Basel, Switzerland) · 2023Article
- Influence of electrohydrodynamics on the drying characteristics and physicochemical properties of garlic.Food chemistry: X · 2023Article
- Recent Developments in the Hybridization of the Freeze-Drying Technique in Food Dehydration: A Review on Chemical and Sensory Qualities.Foods (Basel, Switzerland) · 2023Review
- Changes in the Physical Properties and Volatile Odor Characteristics of Shiitake Mushrooms (Foods (Basel, Switzerland) · 2023Article
- Changes in Physicochemical Characteristics and Antioxidant Activities of Dried Shiitake Mushroom in Dry-Moist-Heat Aging Process.Foods (Basel, Switzerland) · 2023Article
- Three-Dimensional Appearance and Physicochemical Properties ofFoods (Basel, Switzerland) · 2023Article
- 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
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Authors and funding
2 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The effect of an electrohydrodynamic (EHD) drying system on the drying kinetics, microstructure and nutritional composition of shiitake mushrooms was studied. Shiitake mushroom slices were dried at 0, 18, 22, 26, 30 and 34 kV. The results showed that the drying rate, effective moisture diffusion coefficient and shrinkage of the EHD treatment group were significantly higher than those of the control group. The 34 kV treatment group had the highest drying rate (0.24 g W/g DM × h) and the highest effective moisture diffusion coefficient (1.01 × 10
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