MECHANISM OF EHD DRYING

1. Impingement of electric wind on food material

2. Generation impact

3. Turbulence of water (greater just below the emitter electrode)

4. Water Molecules acquire sufficient energy

5. Phase changing of water from liquid to vapor

6. Generation Of concentration gradient between the concentric layers

7. Diffusion of water from outer layers to inner layers

8. Drying of entire food material.

• Electrohydrodynamic drying is a novel technology with higher drying rates as compared to conventional techniques.

• It is an energy efficient technique with reduced power consumption.

• It leads to increase quality retention and lesser quality deterioration of foods.

• The lower energy consumption leads to reduce cost of drying. However an economic analysis, which has not been performed yet is essential in order to know detailed cost involved.

• Thus electrohydrdynamic drying proves to be an ideal drying technology with great potential of applications in the food industry.