ArticleFoods (Basel, Switzerland)2022
The Effect of Material Thickness, Load Density, External Airflow, and Relative Humidity on the Drying Efficiency and Quality of EHD-Dried Apples.
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 5 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
5 citing papers in PubMed.
- Electrohydrodynamic drying of potato (Food chemistry: X · 2025Article
- Influence of Electrohydrodynamics on Drying Characteristics, Physicochemical Properties, and Texture Characteristics of Potato.Foods (Basel, Switzerland) · 2025Article
- Effect of electrohydrodynamic (EHD) drying on active ingredients, textural properties and moisture distribution of yam (Food chemistry: X · 2024Article
- Effect of Electrohydrodynamic Drying on Drying Characteristics and Physicochemical Properties of Carrot.Foods (Basel, Switzerland) · 2023Article
- Predicting the Moisture Ratio of a Hami Melon Drying Process Using Image Processing Technology.Foods (Basel, Switzerland) · 2023Article
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Authors and funding
2 authors.
Funding
Abstract
Electrohydrodynamic drying is a novel non-thermal technique for dehydrating heat-sensitive foods. However, its industrial applications are limited due to the underexplored effects of material properties and environmental conditions on product quality. For this purpose, a multifactorial experiment was designed to study the effects of material thickness, load density, external airflow, and humidity on the EHD drying efficiency and quality of apple slices. The experiments show that the intensity of EHD drying increased with a decrease in humidity, slice thickness, and load density. The effective diffusivity of apple slices with EHD drying was about 5.17·10
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