Influence of Electrohydrodynamics on Drying Characteristics, Physicochemical Properties, and Texture Characteristics of Potato
In order to systematically study the drying characteristics, microstructure, and mechanical properties of potato in an electrohydrodynamic (EHD) system, this paper uses different discharge voltages for drying experiments. The results show that the discharge produces reactive nitrogen–oxygen particle...
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MDPI AG
2025-05-01
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| Series: | Foods |
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| author | Liye Zhang Changjiang Ding Huina Xiong Tian Tian Lifeng Zhu Yufan Dou |
| author_facet | Liye Zhang Changjiang Ding Huina Xiong Tian Tian Lifeng Zhu Yufan Dou |
| author_sort | Liye Zhang |
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| description | In order to systematically study the drying characteristics, microstructure, and mechanical properties of potato in an electrohydrodynamic (EHD) system, this paper uses different discharge voltages for drying experiments. The results show that the discharge produces reactive nitrogen–oxygen particles, the intensity of which increases with increasing voltage. Under 0–30 kV, the higher the electric field, the faster the drying speed of the samples. The 30 kV group dried 40.5% faster than the control group. The EHD drying group had better color, shrinkage, rehydration capacity, and effective water diffusion coefficient. Rehydration capacity was positively correlated with electric field strength. EHD-treated potato flakes form a porous network structure and expose starch granules, as shown by scanning electron microscopy and infrared spectroscopy. Higher voltage results in a greater proportion of ordered protein structure. EHD drying retains more water than the control, with the best results at 30 kV, as shown by low-field nuclear magnetic resonance (NMR). Texture analysis showed that adhesion peaked in the 25 kV group, and the 15 kV group had the best Young’s modulus and the lowest fracture rate. This study provides a theoretical basis and experimental foundation for the application of EHD drying technology in potato drying and deep processing. |
| format | Article |
| id | doaj-art-9626d2e806b346eba72a30de80883114 |
| institution | OA Journals |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj-art-9626d2e806b346eba72a30de808831142025-08-20T02:33:54ZengMDPI AGFoods2304-81582025-05-011410175210.3390/foods14101752Influence of Electrohydrodynamics on Drying Characteristics, Physicochemical Properties, and Texture Characteristics of PotatoLiye Zhang0Changjiang Ding1Huina Xiong2Tian Tian3Lifeng Zhu4Yufan Dou5College of Science, Inner Mongolia University of Technology, Hohhot 010051, ChinaCollege of Science, Inner Mongolia University of Technology, Hohhot 010051, ChinaCollege of Science, Inner Mongolia University of Technology, Hohhot 010051, ChinaCollege of Science, Inner Mongolia University of Technology, Hohhot 010051, ChinaCollege of Science, Inner Mongolia University of Technology, Hohhot 010051, ChinaCollege of Science, Inner Mongolia University of Technology, Hohhot 010051, ChinaIn order to systematically study the drying characteristics, microstructure, and mechanical properties of potato in an electrohydrodynamic (EHD) system, this paper uses different discharge voltages for drying experiments. The results show that the discharge produces reactive nitrogen–oxygen particles, the intensity of which increases with increasing voltage. Under 0–30 kV, the higher the electric field, the faster the drying speed of the samples. The 30 kV group dried 40.5% faster than the control group. The EHD drying group had better color, shrinkage, rehydration capacity, and effective water diffusion coefficient. Rehydration capacity was positively correlated with electric field strength. EHD-treated potato flakes form a porous network structure and expose starch granules, as shown by scanning electron microscopy and infrared spectroscopy. Higher voltage results in a greater proportion of ordered protein structure. EHD drying retains more water than the control, with the best results at 30 kV, as shown by low-field nuclear magnetic resonance (NMR). Texture analysis showed that adhesion peaked in the 25 kV group, and the 15 kV group had the best Young’s modulus and the lowest fracture rate. This study provides a theoretical basis and experimental foundation for the application of EHD drying technology in potato drying and deep processing.https://www.mdpi.com/2304-8158/14/10/1752electrohydrodynamicspotato dryingfourier infrared spectroscopySEMlow-field NMRtextural properties |
| spellingShingle | Liye Zhang Changjiang Ding Huina Xiong Tian Tian Lifeng Zhu Yufan Dou Influence of Electrohydrodynamics on Drying Characteristics, Physicochemical Properties, and Texture Characteristics of Potato Foods electrohydrodynamics potato drying fourier infrared spectroscopy SEM low-field NMR textural properties |
| title | Influence of Electrohydrodynamics on Drying Characteristics, Physicochemical Properties, and Texture Characteristics of Potato |
| title_full | Influence of Electrohydrodynamics on Drying Characteristics, Physicochemical Properties, and Texture Characteristics of Potato |
| title_fullStr | Influence of Electrohydrodynamics on Drying Characteristics, Physicochemical Properties, and Texture Characteristics of Potato |
| title_full_unstemmed | Influence of Electrohydrodynamics on Drying Characteristics, Physicochemical Properties, and Texture Characteristics of Potato |
| title_short | Influence of Electrohydrodynamics on Drying Characteristics, Physicochemical Properties, and Texture Characteristics of Potato |
| title_sort | influence of electrohydrodynamics on drying characteristics physicochemical properties and texture characteristics of potato |
| topic | electrohydrodynamics potato drying fourier infrared spectroscopy SEM low-field NMR textural properties |
| url | https://www.mdpi.com/2304-8158/14/10/1752 |
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