ArticleFood chemistry: X2024
Effect of electrohydrodynamic (EHD) drying on active ingredients, textural properties and moisture distribution of yam (
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Coupling electrostatic and static magnetic fields during drying on the structural and functional properties of starch in fresh-cut purple yam.Food chemistry: X · 2026Article
- Influence of Electrohydrodynamics (EHD) on the Drying Characteristics and Active Ingredients of Astragalus Membranaceus Slices.Foods (Basel, Switzerland) · 2025Article
- Electrohydrodynamic drying of potato (Food chemistry: X · 2025Article
- Integrated multi-dimensional micro-structure reveals the changes in moisture migration and quality attributes during drying of apple slices with ultrasonic pretreatment.Food chemistry: X · 2025Article
- Study on the Effect of Ultrasonic and Cold Plasma Non-Thermal Pretreatment Combined with Hot Air on the Drying Characteristics and Quality of Yams.Foods (Basel, Switzerland) · 2025Article
- Bioactive Metabolites ofFoods (Basel, Switzerland) · 2025Review
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8 authors.
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Abstract
This paper systematically investigates the changes in material properties during electrohydrodynamic (EHD) drying, the discharge characteristics of the EHD system as well as the active ingredients, textural properties (hardness, adhesiveness, etc.) and moisture distribution of yam under EHD, air drying and hot air drying were investigated. The results showed that the active particles and the ionized wind generated during the discharge process of the electrohydrodynamic drying device had a significant effect on the drying. Compared to thermal drying, 21 kV drying resulted in the most complete cellular structure, the best internal bound water content as well as textural properties of yam. It played a positive role in the retention of internal nutrients in yam, and the total phenol and allantoin contents were increased by 25.74% and 81.99%, respectively. These results elucidate the advantages of electrohydrodynamic drying in yam drying and provide a reference for the application of EHD in drying.
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