Abstract
In agribusiness, drying is a unitary operation that optimizes the production and preservation of products and raw materials. Drying is performed through different traditional methods, one of the most recently studied is the electrohydrodynamic drying EHD which uses an electric field that allows decreasing the processing time thus increasing the drying speed of raw materials and consuming less energy. In this article, a review was carried out through Scopus using a search equation with the keywords “Electrohydrodynamic drying,” “food” and “AGRI” which resulted in a total of 145 articles; which were analyzed through in-depth reading, analyzing aspects such as year, author, keywords, countries, quartile, journal, relationship with agroindustry, mathematical models used and applications in agro-industrial products, this analysis was complemented with the application of Vantage Point software through co-occurrence matrices and cluster analysis. Recent applications were found in Carrot, Chicken, Sea Cucumber, Goji Berry, Peppermint Leaf, Quince, Potato, Blueberry, Aquatic Products, Banana Slices, Grape Pomace, Blueberry, Apple, Mushroom, Wheat, and Mushroom Slices, mathematical models with application in EHD drying were also found, such as Henderson and Pabis, Page, Logarithmic, Quadratic, Newton/Lewis, Diffusion and exponential.
Highlights
The unit operation of drying is an important operation for the preservation of food and non-food products, likewise, to give added value to different raw materials or by-products of it (Collazo et al, 2018; Guiné, 2018; Zhou and Wang, 2018); this process decreases the amount of water in a product to eliminate or reduce microbial activity that may alter it, extending its shelf life (Omolola et al, 2015), but rather seeks to preserve its nutritional and organoleptic characteristics for the consumer, reduce packaging, transportation, storage, and processing costs (Xia and Mujumdar, 2020)
IR radiation has been used in combination with various drying methods because it has the advantages of increasing drying efficiency, that is, increasing the actual absolute humidity change in the dryer compared to the saturated absolute humidity change, seeks to reduce the drying time of products (Salehi, 2019)
Drying was taken as a topic to work on; subsequently, we chose to work on electrohydrodynamic drying for which we investigated trends and emerging technologies where this process is used in the agro-industrial sector
Summary
The unit operation of drying is an important operation for the preservation of food and non-food products, likewise, to give added value to different raw materials or by-products of it (Collazo et al, 2018; Guiné, 2018; Zhou and Wang, 2018); this process decreases the amount of water in a product to eliminate or reduce microbial activity that may alter it, extending its shelf life (Omolola et al, 2015), but rather seeks to preserve its nutritional and organoleptic characteristics for the consumer, reduce packaging, transportation, storage, and processing costs (Xia and Mujumdar, 2020). Electrohydrodynamic Drying in Agribusiness of view of a consumer (Rubiano et al, 2016), this is due to biochemical browning reactions during drying modifying color and flavor, texture and even showing losses in nutritional value (Marzec et al, 2020) This results in low drying yields and high operating costs, it is essential to research and develop new drying methods adapted to the new emerging technologies in the world, allowing to solve the limitations of conventional drying while satisfying the quality and stability requirements of the product, and at the same time reducing operating costs and energy expenditure (Mujumdar and Law, 2010; Qadri et al, 2019). The energy saving of HP drying is based on the principle of the reverse Carnot cycle (refrigeration cycle), it could recover energy from the exhaust and independently control the temperature and humidity of the air (Salehi, 2021)
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