Electrohydrodynamic drying versus conventional drying methods: A comparison of key performance indicators

Preserving fruits and vegetables by drying is a traditional yet effective way of reducing food waste. Existing methods are either energy-intensive or lead to significant reduction in product quality. Electrohydrodynamic (EHD) an energy-efficient low-temperature method that presents opportunity comply with the current challenges existing methods. However, despite its promising characteristics, EHD be accepted industry farmers. The adoption hindered due different reasons, such as uncertainties surrounding scalability, quality dried product, cost operation, sustainability compared conventional To address these concerns, this study quantifies benchmarks Key Performance Indicators (KPIs) standard based on lab-scale experiments. These include hot-air, freeze, microwave, solar drying. results show using at least 1.6, 20, 70 times more than respectively. Similar could observed for exergy efficiency. has superior other For instance, it retain 62% higher total phenolic content 21% less color degradation freeze-drying. Although microwave resulted significantly kinetics techniques, performed better freeze-drying but was comparable hot-air also shows economic performance assessment. It cheapest after highest estimated net present value (NPV) Overall, currently used small medium-scale drying, found energy-efficient, cost-effective, sustainable alternative can provide higher-quality products. should improved industrial applications.