Abstract
ABSTRACTElectrohydrodynamic (EHD) drying, an emerging non‐thermal technology, gains favor for its simple construction, energy efficiency, and superior dried product quality. Operating at ambient temperature, it preserves a product's original characteristics. This study delves into EHD drying's mechanism, electrode selection, and design considerations, emphasizing its impact on vitamins, color, and bioactive compounds in fruits and vegetables. A comparative analysis with traditional and innovative drying methods is included, exploring combined and EHD‐assisted techniques for improved organoleptic and nutritional qualities. While, currently it is limited to lab‐scale, scaling up EHD drying holds promise for ensuring nutritional security, with considerations on various limiting factors and future potential.
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