Impact of pre-treatment methods on the drying kinetics, product quality, and energy consumption of electrohydrodynamic drying of biological materials
Kamran Iranshahi(ETH Zurich), Thijs Defraeye(Swiss Federal Laboratories for Materials Science and Technology), Marios Psarianos(Leibniz Institute for Agricultural Engineering and Bioeconomy), Donato Rubinetti(Swiss Federal Laboratories for Materials Science and Technology), Oliver Schlüter(Leibniz Institute for Agricultural Engineering and Bioeconomy), Daniel Onwude(Swiss Federal Laboratories for Materials Science and Technology)
Cited by 21
Related Papers
Perspectives from CO+RE: How COVID-19 changed our food systems and food security paradigms
|Current Research in Food Science|2020|206
Electrohydrodynamic drying versus conventional drying methods: A comparison of key performance indicators
|Energy Conversion and Management|2023|68
How much do process parameters affect the residual quality attributes of dried fruits and vegetables for convective drying?
|Food and Bioproducts Processing|2021|39
Scaling-up electrohydrodynamic drying for energy-efficient food drying via physics-based simulations
|Journal of Cleaner Production|2021|22