Electrohydrodynamic drying: Can we scale-up the technology to make dried fruits and vegetables more nutritious and appealing?

Daniel I. Onwude; Kamran Iranshahi; Alex Martynenko; Thijs Defraeye

doi:10.1111/1541-4337.12799

Electrohydrodynamic drying: Can we scale-up the technology to make dried fruits and vegetables more nutritious and appealing?

Daniel I. Onwude, Kamran Iranshahi, Alex Martynenko, Thijs Defraeye

Environmental Science

Research output: Contribution to journal › Article › peer-review

20 Citations (Scopus)

Original language	English
Pages (from-to)	5283-5313
Number of pages	31
Journal	Comprehensive Reviews in Food Science and Food Safety
Volume	20
Issue number	5
DOIs	https://doi.org/10.1111/1541-4337.12799
Publication status	Published - Sept 2021

ASJC Scopus Subject Areas

Food Science

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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10.1111/1541-4337.12799

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title = "Electrohydrodynamic drying: Can we scale-up the technology to make dried fruits and vegetables more nutritious and appealing?",

author = "Onwude, {Daniel I.} and Kamran Iranshahi and Alex Martynenko and Thijs Defraeye",

note = "Funding Information: D.I.O. is grateful to the Swiss State Secretariat for Education, Research and Innovation (SERI) via the Federal Commission for Scholarships (ESKAS ‐ 2019.0643) and the Swiss National Science Foundation SNSF (project IZSEZ0_186498) for the financial support provided during project conceptualization and execution. Publisher Copyright: {\textcopyright} 2021 The Authors. Comprehensive Reviews in Food Science and Food Safety published by Wiley Periodicals LLC on behalf of Institute of Food Technologists",

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AU - Onwude, Daniel I.

AU - Iranshahi, Kamran

AU - Martynenko, Alex

AU - Defraeye, Thijs

N1 - Funding Information: D.I.O. is grateful to the Swiss State Secretariat for Education, Research and Innovation (SERI) via the Federal Commission for Scholarships (ESKAS ‐ 2019.0643) and the Swiss National Science Foundation SNSF (project IZSEZ0_186498) for the financial support provided during project conceptualization and execution. Publisher Copyright: © 2021 The Authors. Comprehensive Reviews in Food Science and Food Safety published by Wiley Periodicals LLC on behalf of Institute of Food Technologists

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Electrohydrodynamic drying: Can we scale-up the technology to make dried fruits and vegetables more nutritious and appealing?

ASJC Scopus Subject Areas

UN SDGs

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