Influence of Electrohydrodynamics on Drying Characteristics, Physicochemical Properties, and Texture Characteristics of Potato

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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Bibliographic Details
Main Authors: Liye Zhang, Changjiang Ding, Huina Xiong, Tian Tian, Lifeng Zhu, Yufan Dou
Format: Article
Language:English
Published: MDPI AG 2025-05-01
Series:Foods
Subjects:
electrohydrodynamics
potato drying
fourier infrared spectroscopy
SEM
low-field NMR
textural properties
Online Access:https://www.mdpi.com/2304-8158/14/10/1752
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