Abstract
Due to its non-thermal nature, electrohydrodynamic (EHD) drying is considered extremely energy-efficient electrotechnology. Reported experimental results show that energy consumption in the EHD drying depends on multiple factors such as the applied voltage and discharge current, design and geometry of electrodes, environmental conditions, and material properties. Unfortunately, the systematic overview of experimental findings related to energy consumption and energy efficiency of EHD drying is still missing. This current review is focused on the energy aspects of EHD drying of foods to provide a roadmap for industrial-scale applications. The challenges associated with the industrial scaling of this novel technology and future directions of research are identified and discussed.
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