Electro-based technologies in food drying - A comprehensive review

Abstract

Abstract Drying as an effective food preservation method, extends the shelf-life of the food and reduces storage, packaging, and transportation costs. Each of the common drying methods imposes limitations on the end products quality and energy efficiency. Novel approaches such as electro-based drying methods have recently emerged to improve the drying process. They can be defined as a drying process in which electrical energy is employed during the pretreatment or during the drying treatment, namely electrohydrodynamic (EHD), pulsed electric field (PEF), ultrasound-assisted, and dielectric drying (microwave and radiofrequency). This review aims to provide an overview regarding the promising common electro-based drying methods used for food and agriculture products. Besides, the mechanism of action and potential applications of electro-based drying methods are discussed. Existing literature data demonstrates that electro-based water removal technologies can enhance drying kinetics without any negative impact on food quality.