Effects of ultrasound-assisted plasma-activated water pretreatment combined with electrohydrodynamics on drying characteristics, active ingredients and volatile components of yam (Dioscorea opposita).

This paper explores the effect of ultrasound (US) assisted plasma-activated water (PAW) or deionized water (DW) pretreatment combined with electrohydrodynamics (EHD) on the drying of yam. The activity characteristics of four pretreatments (plasma activated water combined with ultrasound (PAW + US), plasma activated water (PAW), deionized water combined with ultrasound (DW + US), and deionized water (DW) (control)) and their effects on drying characteristics, rehydration rate, color, reducing sugars, total phenols, infrared spectra, and volatile compositions of yam under EHD drying process were investigated. The results showed that the media pretreaded by ultrasound (US) combined with plasma-activated water (PAW) has lower media of pH (53.

Effect of electrohydrodynamic (EHD) drying on active ingredients, textural properties and moisture distribution of yam ().

This paper systematically investigates the changes in material properties during electrohydrodynamic (EHD) drying, the discharge characteristics of the EHD system as well as the active ingredients, textural properties (hardness, adhesiveness, etc.) and moisture distribution of yam under EHD, air drying and hot air drying were investigated. The results showed that the active particles and the ionized wind generated during the discharge process of the electrohydrodynamic drying device had a significant effect on the drying.