Abstract
In order to systematically study the drying characteristics, microstructure, and mechanical properties of potato in an electrohydrodynamic (EHD) system, this paper uses different discharge voltages for drying experiments. The results show that the discharge produces reactive nitrogen-oxygen particles, the intensity of which increases with increasing voltage. Under 0-30 kV, the higher the electric field, the faster the drying speed of the samples. The 30 kV group dried 40.5% faster than the control group. The EHD drying group had better color, shrinkage, rehydration capacity, and effective water diffusion coefficient. Rehydration capacity was positively correlated with electric field strength. EHD-treated potato flakes form a porous network structure and expose starch granules, as shown by scanning electron microscopy and infrared spectroscopy. Higher voltage results in a greater proportion of ordered protein structure. EHD drying retains more water than the control, with the best results at 30 kV, as shown by low-field nuclear magnetic resonance (NMR). Texture analysis showed that adhesion peaked in the 25 kV group, and the 15 kV group had the best Young's modulus and the lowest fracture rate. This study provides a theoretical basis and experimental foundation for the application of EHD drying technology in potato drying and deep processing.