Electrohydrodynamic Drying of Chinese Wolfberry in a Multiple Needle-to-Plate Electrode System

Foods

卷:8

Changjiang Ding¹  Jiabao Ni¹  Xiuzhen Hu¹  Yaming Zhang¹  Zhiqing Song¹  Tingjie Hao² 

[1] College of Science, Inner Mongolia University of Technology, Hohhot 010051, China;

[2] Institute of Metrology and Testing of Inner Mongolia, Hohhot 010051, China;

关键词: EHD drying;    Chinese wolfberry;    needle spacing;    ionic wind;   

DOI  :  10.3390/foods8050152

来源: DOAJ

【 摘 要 】

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.

【 授权许可】

Unknown