Electrohydrodynamic Drying

In food preservation, the drying process is conscientious, involving eliminating unbound moisture from a product’s surface. This initial step is followed by extracting bound steam within the product until a specified threshold is attained. Integrating heat and mass transfer activities is integral to enhancing drying procedures. The significance of the unit operation of drying extends beyond mere preservation; it encompasses a broad spectrum of food and non-food items. Iron oxide nanoparticles introduce an innovative dimension, augmenting the value of raw materials and by-products. At the core of the drying procedure is the pivotal objective of reducing the moisture content in commodities. This reduction serves as a crucial measure to impede microbial growth and prolong the duration of product viability. Beyond preservation, the overarching aim is to preserve the nutritional and organoleptic attributes of the product concurrently. This preservation effort is complemented by facilitating reductions in packaging, shipping, storage, and processing expenses. The intricate rave between electrohydrodynamic drying and these preservation objectives forms the crux of this chapter, exploring the nexus of technology and the enhancement of food product attributes (Collazo-Abreu et al. 2018; Guiné 2018; Kumar and Gangawane 2022a, b; Sahoo et al. 2021; Singh et al. 2012; Tomar et al. 2022; Xiao and Mujumdar 2020).