Research Projects

Electrohydrodynamic (EHD) drying has emerged as a solution to traditional drying methods, offering cleaner operations and significant industrial potential. EHD has been found to be effective in preventing quality degradation, shortening processing times, and preserving the nutritional properties of dried foods. However, traditional drying methods are less energy-efficient, cost-inefficient, and operate at high temperatures, posing environmental and health concerns. Despite these limitations, EHD has shown promise in terms of superior product quality, less environmental impact, and low energy consumption. The demand for advanced and emerging technologies for spice production is increasing due to health and environmental concerns, and consumer acceptance of gamma-irradiated products. This has led to the development of EHD drying conditions for Indian red chilies, which have been developed to meet UsFDA and EU safety standards. The project aims to develop an EHD drying condition for Indian red chilies with minimum microbial load and maximum quality retention, ensuring compliance with safety standards.