Electrohydrodynamic drying of potato (Solanum tuberosum L.): Comparative evaluation of drying characteristics, physicochemical properties and volatile profiles

This study examined the effects of electrohydrodynamic (EHD) drying on potatoes (high-starch material) across alternating voltages (0 kV (control), 15, 19, 23, and 27 kV), analyzing drying kinetics and quality parameters. Conventional assessments typically examine drying kinetics, surface morphology, reducing sugars, and protein secondary structure; this study extends the quality assessment framework to include total polyphenol content, starch properties, and volatile organic compounds (VOCs). Results showed that EHD drying significantly improved drying efficiency and produced smoother surfaces. However, it altered the protein secondary structure, reducing digestibility. Notably, EHD drying increased polyphenol concentration. Furthermore, amylose content exceeded the control at voltages above 19 kV. Given polyphenols' cardioprotective properties, amylose's distinctive nutritional profile, and its blood glucose regulatory effects, EHD-dried potatoes possess substantial market potential. For flavor, EHD technology increased aldehyde concentrations (key potato VOCs), enhancing the flavor profile. These findings indicate that EHD drying is particularly suitable for functional food production.