TY - JOUR
T1 - Electrohydrodynamic Drying in Agribusiness
T2 - Literature Review
AU - Ciprian Foronda, Kevin Daniel
AU - Gafaro Garcés, Delcy Camila
AU - Restrepo Rendón, Laura
AU - Mendoza Alvites, Yeyner Yamphier
AU - Ricardo Sagra, Joana Paola
AU - Orozco Mendoza, Gina Lia
AU - Zartha Sossa, Jhon Wilder
N1 - Publisher Copyright:
Copyright © 2022 Ciprian Foronda, Gafaro Garcés, Restrepo Rendón, Mendoza Alvites, Ricardo Sagra, Orozco Mendoza and Zartha Sossa.
PY - 2022/1/13
Y1 - 2022/1/13
N2 - In agribusiness, drying is a unitary operation that optimizes the production and preservation of products and raw materials. Drying is performed through different traditional methods, one of the most recently studied is the electrohydrodynamic drying EHD which uses an electric field that allows decreasing the processing time thus increasing the drying speed of raw materials and consuming less energy. In this article, a review was carried out through Scopus using a search equation with the keywords “Electrohydrodynamic drying,” “food” and “AGRI” which resulted in a total of 145 articles; which were analyzed through in-depth reading, analyzing aspects such as year, author, keywords, countries, quartile, journal, relationship with agroindustry, mathematical models used and applications in agro-industrial products, this analysis was complemented with the application of Vantage Point software through co-occurrence matrices and cluster analysis. Recent applications were found in Carrot, Chicken, Sea Cucumber, Goji Berry, Peppermint Leaf, Quince, Potato, Blueberry, Aquatic Products, Banana Slices, Grape Pomace, Blueberry, Apple, Mushroom, Wheat, and Mushroom Slices, mathematical models with application in EHD drying were also found, such as Henderson and Pabis, Page, Logarithmic, Quadratic, Newton/Lewis, Diffusion and exponential.
AB - In agribusiness, drying is a unitary operation that optimizes the production and preservation of products and raw materials. Drying is performed through different traditional methods, one of the most recently studied is the electrohydrodynamic drying EHD which uses an electric field that allows decreasing the processing time thus increasing the drying speed of raw materials and consuming less energy. In this article, a review was carried out through Scopus using a search equation with the keywords “Electrohydrodynamic drying,” “food” and “AGRI” which resulted in a total of 145 articles; which were analyzed through in-depth reading, analyzing aspects such as year, author, keywords, countries, quartile, journal, relationship with agroindustry, mathematical models used and applications in agro-industrial products, this analysis was complemented with the application of Vantage Point software through co-occurrence matrices and cluster analysis. Recent applications were found in Carrot, Chicken, Sea Cucumber, Goji Berry, Peppermint Leaf, Quince, Potato, Blueberry, Aquatic Products, Banana Slices, Grape Pomace, Blueberry, Apple, Mushroom, Wheat, and Mushroom Slices, mathematical models with application in EHD drying were also found, such as Henderson and Pabis, Page, Logarithmic, Quadratic, Newton/Lewis, Diffusion and exponential.
KW - agroindustry
KW - applications
KW - drying
KW - electrohydrodynamic
KW - food
KW - mathematical models
KW - trends
UR - http://www.scopus.com/inward/record.url?scp=85123632269&partnerID=8YFLogxK
U2 - 10.3389/fsufs.2021.761297
DO - 10.3389/fsufs.2021.761297
M3 - Artículo en revista científica indexada
AN - SCOPUS:85123632269
SN - 2571-581X
VL - 5
JO - Frontiers in Sustainable Food Systems
JF - Frontiers in Sustainable Food Systems
M1 - 761297
ER -