Skip to main content
SpringerLink
Log in

Modelling of electrohydrodynamic drying kinetics for carrot at varying electrode distance

  • ORIGINAL ARTICLE
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

This study was conducted to analyze the drying kinetics of carrot slices in electrohydrodynamic (EHD) dryer at different electrode distances. Higher drying rate was observed up to about 70% (w.b.) moisture content, which has been noted as first falling rate period. The time taken to dry the carrot slices to the safe moisture content of 2.5% (wb) was about 9, 8.5 and 6.8 h at a distance of 7, 5 and 3 cm respectively. Five empirical models, Page Model, Newton model, Henderson and Pabis model, logarithmic model and two term model, were tested for the best fit. The drying rate constant (k) increased in all the empirical models as the distance between the electrode decreased. For 7 cm electrode distance, the Page model fitted best whereas the Logarithmic model was found to be the best fit for 5 and 3 cm electrode distance. There is no significant difference found in shrinkage of dried carrot slices at different electrode distance. Rehydration ratio increased as the distance between electrodes decreased. Moisture diffusivity increased as the distance between the electrode decreased. No significant difference in colour, β-carotene and sensory attributes were found between fresh and EHD dried carrot slices at 3 cm electrode distance. Specific energy consumption was significantly influenced by the electrode distance.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig.2
Fig.3

Similar content being viewed by others

Data availability

All the data presented are original and not submitted elsewhere.

References

  • Abbaspour-Gilandeh Y, Kaveh M, Aziz M (2020) Ultrasonic-microwave and infrared assisted convective drying of carrot: Drying kinetic, quality and energy consumption. Appl Sci 10(18):6309

    Article  CAS  Google Scholar 

  • Acar C, Dincer I, Mujumdar A (2020) A comprehensive review of recent advances in renewable-based drying technologies for a sustainable future. Drying Technol 12:1–27

    Google Scholar 

  • Alemrajabi AA, Rezaee F, Mirhosseini M, Esehaghbeygi A (2012) Comparative evaluation of the effects of electrohydrodynamic oven and ambient air on carrot cylindrical slices during drying process. Drying Technol 30(1):88–96. https://doi.org/10.1080/07373937.2011.608913

  • Alem-Rajabif A, Lai FC (2005) EHD-enhanced drying of partially wetted glass beads. Drying Technol 23(3):597–609

    Article  Google Scholar 

  • AOAC (1999) Association of Official Analytical Chemists Official Methods of Analysis AOAC, Washington, DC

  • Arevalo P, Ngadi MO, Bazhal MI, Raghavan GSV (2004) Impact of pulsed electric fields on the dehydration and physical properties of apple and potato slices. Drying Technol 22(5):1233–1246

    Article  Google Scholar 

  • Bai YX, Yang GJ, Hu YC, Qu M (2012) Physical and sensory properties of electrohydrodynamic (EHD) dried scallop muscle. J of Aquatic Food Product Technol 21(3):238–247

    Article  Google Scholar 

  • Bai Y, Qu M, Luan Z, Li X, Yang Y (2013) Electrohydrodynamic drying of sea cucumber (Stichopus japonicus). LWT-Food Sci and Technol 54(2):570–576

    Article  CAS  Google Scholar 

  • Bajgai TR, Raghavan GSV, Hashinaga F, Ngadi MO (2007) Electrohydrodynamic drying – A concise overview. Drying Technol 7:905–910. https://doi.org/10.1080/07373930600734091

    Article  CAS  Google Scholar 

  • Bashkir I, Defraeye T, Kudra T, Martynenko A (2020) Electrohydrodynamic drying of plant-based foods and food model systems. Food Eng Rev 12(4):473–497

    Article  Google Scholar 

  • Basiry M, Esehaghbeygi A (2010) Electrohydrodynamic (EHD) drying of rapeseed (Brassica napus L.). J Electrostat 68(4):360–363. https://doi.org/10.1016/j.elstat.2010.05.002

    Article  Google Scholar 

  • Bruce DM (1985) Exposed-layer barley drying: Three models fitted to new data up to 150°C. J Agric Eng Res 32(4):337–348. https://doi.org/10.1016/0021-8634(85)90098-8

  • Caixeta AT, Moreira R, Castell-Perez ME (2002) Impingement drying of potato chips. J Food Process Eng 25(1):63–90

    Article  Google Scholar 

  • Crank J (1979) The mathematics of diffusion. Oxford University Press

    Google Scholar 

  • Darabi J, Ohadi MM, DeVoe D (2001) An electrohydrodynamic polarization micropump for electronic cooling. J Microelectromech Syst 10(1):98–106. https://doi.org/10.1109/84.911097

  • Defraeye T, Martynenko A (2018) Future perspectives for electrohydrodynamic drying of biomaterials. Drying Technol 36(1):1–10

    Article  Google Scholar 

  • Dehghannya J, Seyed-Tabatabaei SR, KhakbazHeshmati M, Ghanbarzadeh B (2021) Influence of three stage ultrasound—intermittent microwave—hot air drying of carrot on physical properties and energy consumption. Heat Mass Transf 57(12):1893–1907

    Article  Google Scholar 

  • Ding C, Lu J, Song Z (2015) Electrohydrodynamic drying of carrot slices. PLoS ONE 10(4):e0124077. https://doi.org/10.1371/journal.pone.0124077

    Article  PubMed  PubMed Central  CAS  Google Scholar 

  • Esehaghbeygi A, Basiry M (2011) Electrohydrodynamic (EHD) drying of tomato slices (Lycopersicon esculentum). J Food Eng 104(4):628–631

    Article  Google Scholar 

  • Esehaghbeygi A, Pirnazari K, Sadeghi M (2014) Quality assessment of electrohydrodynamic and microwave dehydrated banana slices. LWT-Food Sci Technol 55(2):565–571. https://doi.org/10.1016/j.lwt.2013.10.010

  • Geng Z, Torki M, Kaveh M, Beigi M, Yang X (2022) Characteristics and multi-objective optimization of carrot dehydration in a hybrid infrared/hot air dryer. LWT 172:114229

    Article  CAS  Google Scholar 

  • Goodenough TIJ, Goodenough PW, Goodenough SM (2007) The efficiency of corona wind drying and its application to the food industry. J Food Engg 80(4):1233–1238. https://doi.org/10.1016/j.jfoodeng.2006.09.016

    Article  Google Scholar 

  • Hashinaga F, Bajgai TR, Isobe S, Barthakur NN (1999) Electrohydrodynamic (EHD) drying of apple slices. Drying Technol 17(3):479–495

    Article  Google Scholar 

  • Henderson SM, Pabis S (1961) Grain drying theory I. temperature effects on drying coefficient. J Agric Eng Res 6:169–174

  • Iranshahi K, Onwude DI, Rubinetti D, Martynenko A, & Defraeye T (2022) Scalable electrohydrodynamic drying configuration for dehydrating biological materials at industrial scale.

  • Iranshahi K, Rubinetti D, Onwude DI, Psarianos M, Schlüter OK, Defraeye T (2023) Electrohydrodynamic drying versus conventional drying methods: a comparison of key performance indicators. Energy Convers Manage 279:116661

    Article  CAS  Google Scholar 

  • Jena S, Das H (2007) Modelling for vacuum drying characteristics of coconut presscake. J Food Eng 79(1):92–99. https://doi.org/10.1016/j.jfoodeng.2006.01.032

  • Kaleta A, Górnicki K (2010) Some remarks on evaluation of drying models of red beet particles. Energy Convers Manag 51(12):2967–2978. https://doi.org/10.1016/j.enconman.2010.06.040

  • Kudra T, Martynenko A (2015) Energy aspects in electrohydrodynamic (EHD) drying. Drying Technol 33:1534–1540. https://doi.org/10.1080/07373937.2015.1009540

    Article  Google Scholar 

  • Kudra T, Martynenko A (2020) Electrohydrodynamic drying: theory and experimental validation. Drying Technol 38(1–2):168–175

    Article  Google Scholar 

  • Lai FC, Sharma RK (2005) EHD-enhanced drying with multiple needle electrode. J Electrostat 63(3–4):223–237

    Article  Google Scholar 

  • Li FD, Li LT, Sun JF, Tatsumi E (2006) Effect of electrohydrodynamic (EHD) technique on drying process and appearance of okara cake. J Food Eng 77:275–280. https://doi.org/10.1016/j.jfoodeng.2005.06.028

    Article  Google Scholar 

  • Martynenko A, Kudra T (2016a) Electrohydrodynamic (EHD) drying of grape pomace. Japan J Food Eng 17(4):123–129. https://doi.org/10.11301/jsfe.17.123

    Article  Google Scholar 

  • Martynenko A, Kudra T (2016b) Electrohydrodynamic (EHD) drying of grape pomace. Japan J of Food Engg 17(4):123–129

    Article  Google Scholar 

  • Martynenko A, Kudra T (2020) Electrohydrodynamic dryer: effect of emitters’ density and gap between discharge and collecting electrodes. Drying Technol 38(1–2):158–167

    Article  Google Scholar 

  • Martynenko A, Kudra T (2021) Alternating versus direct current in electrohydrodynamic drying. Drying Technol 16:1–4. https://doi.org/10.1080/07373937.2021.1942899

    Article  CAS  Google Scholar 

  • Menges HO, Ertekin, C (2006) Mathematical modeling of thin layer drying of Golden apples. J Food Eng 77(1):119–125. https://doi.org/10.1016/j.jfoodeng.2005.06.049

  • Mohsenin NN (2020) Physical properties of plant and animal materials: v. 1: physical characteristics and mechanical properties. Routledge.

  • Onwude DI, Iranshahi K, Rubinetti D, Martynenko A, Defraeye T (2021) Scaling-up electrohydrodynamic drying for energy-efficient food drying via physics-based simulations. J of Cleaner Prod 329:129690

    Article  Google Scholar 

  • Özdemir M, Onur Devres Y (1999) The thin layer drying characteristics of hazelnuts during roasting. J Food Eng 42(4):225–233. https://doi.org/10.1016/S0260-8774(99)00126-0

  • Page GE (1949) Factors influencing the maximum rates of air drying shelled corn in thin layers. Purdue University.

  • Pathare PB, Opara UL, Al-Said FAJ (2013) Colour measurement and analysis in fresh and processed foods: a review. Food Bioprocess Technol 6(1):36–60

    Article  CAS  Google Scholar 

  • Paul A, Martynenko A (2021) Electrohydrodynamic drying: effects on food quality. Dry Tech 39(11):1745–1761

    Article  Google Scholar 

  • Pirnazari K, Esehaghbeygi A, Sadeghi M (2016) Modeling the electrohydrodynamic (EHD) drying of banana Slices. Int J Food Engg 12(1):17–26. https://doi.org/10.1515/ijfe-2015-0005

    Article  Google Scholar 

  • Polat A, Izli N (2022) Determination of drying kinetics and quality parameters for drying apricot cubes with electrohydrodynamic, hot air and combined electrohydrodynamic-hot air drying methods. Dry Tech 40(3):527–542

    Article  CAS  Google Scholar 

  • Prakash S, Jha SK, Datta N (2004) Performance evaluation of blanched carrots dried by three different driers. J Food Eng 62(3):305–313

    Article  Google Scholar 

  • Raghavan GSV, Rennie TJ, Sunjka PS, Orsat V, Phaphuangwittayakul W, Terdtoon P (2005) Overview of new techniques for drying biological materials with emphasis on energy aspects. Brazil J Chem Eng 22:195–201. https://doi.org/10.1590/S0104-66322005000200005

    Article  CAS  Google Scholar 

  • Shrivastav S, Ganorkar PM, Prajapati KM, Patel DB (2021) Drying kinetics, heat quantities, and physiochemical characteristics of strawberry puree by Refractance Window drying system. J Food Process Eng 44(9):e13776

    Article  CAS  Google Scholar 

  • Shrivastav S, Kumbhar BK (2011) Drying kinetics and ANN modeling of paneer at low pressure superheated steam. J Food Sci Technol 48(5):577–583. https://doi.org/10.1007/s13197-010-0167-1

  • Singh A, Orsat V, Raghavan GSV (2012) A comprehensive review on electrohydrodynamic drying and high-voltage electric field in the context of food and bioprocessing. Dry Technol 30:1812–1820. https://doi.org/10.1080/07373937.2012.708912

    Article  Google Scholar 

  • Sumariyah SHP, Muhammad N (2019) Drying of electrohydrodynamic (Ehd) on potato slices (Solanum tuberosum) with electrode distance variation. J Nat Sci Res. https://doi.org/10.7176/JNSR/9-24-04

    Article  Google Scholar 

  • Tirawanichakul S, Prachayawarakorn S, Varanyanond W, Soponronnarit S (2009) Drying strategies for fluidized-bed drying of paddy. Int J Food Eng 5(2). https://doi.org/10.2202/1556-3758.1401

  • Vu AT (2014) Application of EHD-enhanced drying technology: a sustainable approach for Vietnam’s agricultural product processing in the future. J Vietnamese Environ 6(3):256–263. https://doi.org/10.13141/jve.vol6.no3.pp256-263

    Article  Google Scholar 

  • Xiao A, Ding C (2022) Effect of electrohydrodynamic (EHD) on drying kinetics and quality characteristics of shiitake mushroom. Foods 11(9):1303

    Article  PubMed  PubMed Central  CAS  Google Scholar 

  • Yagcioglu A, Degirmencioglu A, Cagatay F (1999) Drying characteristics of laurel leaves under different conditions. In 7th Int Congress on Agricultural Mechanization and Energy pp 565–569

  • Yang M, Ding C (2016) Electrohydrodynamic (EHD) drying of the Chinese wolfberry fruits. Springer plus 5(1):909. https://doi.org/10.1186/s40064-016-2546-1

    Article  PubMed  PubMed Central  Google Scholar 

  • Yu H, Bai A, Yang X, Wang Y (2018) Electrohydrodynamic drying of potato and process optimization. J Food Process Preserv 42(2):e13492. https://doi.org/10.1111/jfpp.13492

    Article  Google Scholar 

  • Zhang M, Chen H, Mujumdar AS, Zhong Q, Sun J (2015) Recent developments in high-quality drying with energy-saving characteristic for fresh foods. Drying Technol 33(13):1590–1600. https://doi.org/10.1080/07373937.2015.1012267

    Article  Google Scholar 

  • Zhong C, Martynenko A, Wells P, Adamiak K (2019) Numerical investigation of the multi-pin electrohydrodynamic dryer: Effect of cross-flow air stream. Drying Technol 37(13):1665–1677

    Article  CAS  Google Scholar 

Download references

Funding

The authors have not disclosed any funding.

Author information

Authors and Affiliations

  1. Department of Food Processing Technology, A. D. Patel Institute of Technology, CVM University, Vallabh Vidynagar, Gujarat, India

    Shivmurti Srivastav, Monarch Shah, Pravin M. Ganorkar & Kshitiz Kumar

Authors
  1. Shivmurti Srivastav
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Monarch Shah
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Pravin M. Ganorkar
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Kshitiz Kumar
    View author publications

    You can also search for this author in PubMed Google Scholar

Contributions

SS: Conceptualization, Validation, Supervision, Project administration, Writing-original draft. MS: Experiment, Methodology, Review of literature. PMG: Analysis, Writing, Reviewing and Editing. KK: Validation, Writing, Reviewing and Editing.

Corresponding author

Correspondence to Kshitiz Kumar.

Ethics declarations

Conflicts of interest

The authors declare that they doesn’t have conflict of interest.

Ethical approval

The authors confirms to follow all the ethical principles of research and publication.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Srivastav, S., Shah, M., Ganorkar, P.M. et al. Modelling of electrohydrodynamic drying kinetics for carrot at varying electrode distance. J Food Sci Technol 61, 139–149 (2024). https://doi.org/10.1007/s13197-023-05829-6

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-023-05829-6

Keywords

Search

Navigation