Ultrasonic Pretreatment-Assisted Electrohydrodynamic Drying of Potato Slices

To investigate the drying characteristics and mechanism during electrohydrodynamic (EHD) with ultrasonic pretreatment, pretreatment-assisted EHD method at different power values was used to carry out experiment of potatoes. this study, potato slices were pretreated (150, 180, 210, 240, 270 W) or without ultrasound for 30 min 30°C. The corresponding voltage 18 kV drying. moisture ratio, rate, color, shrinkage, rehydration rate potatoes determined. microstructure analyzed using infrared spectroscopy scanning electron microscopy. Eight mathematical models fit Results showed that, compared control group, pretreatment combined group had improved slices, which varying values. Ultrasonic a remarkable effect on color but little shrinkage rate. maximum is 5.7704 180 W. minimum effective diffusivity (Deff) 3.4070 × 10−7 m2/s 4.1160 m2/s, respectively. in process significant ( p > 0.05 ). According statistical parameter evaluation, eight could satisfactorily describe curves dried under logarithmic model best suited. This work provides theoretical basis practical guidance further understand technology.