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Electrohydrodynamic drying: Effects on food quality
- Source :
- Drying Technology. 39:1745-1761
- Publication Year :
- 2021
- Publisher :
- Informa UK Limited, 2021.
-
Abstract
- Electrohydrodynamic (EHD) drying is a novel nonthermal technique using cold plasma in high electric field for dewatering of heat-sensitive foods. It is highly acclaimed for energy efficiency, envir...
- Subjects :
- Materials science
business.industry
General Chemical Engineering
04 agricultural and veterinary sciences
02 engineering and technology
Plasma
040401 food science
Dewatering
0404 agricultural biotechnology
020401 chemical engineering
Electric field
Electrohydrodynamics
0204 chemical engineering
Physical and Theoretical Chemistry
Process engineering
business
Food quality
Subjects
Details
- ISSN :
- 15322300 and 07373937
- Volume :
- 39
- Database :
- OpenAIRE
- Journal :
- Drying Technology
- Accession number :
- edsair.doi...........38d8cc8bbe056be5ffe16874c8f0e4e3