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A Novel Electrohydrodynamic‐Hot Air Hybrid Drying Method for Aloe vera: Modeling, Optimization, and Quality Preservation.

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Title: A Novel Electrohydrodynamic‐Hot Air Hybrid Drying Method for Aloe vera: Modeling, Optimization, and Quality Preservation.
Authors: Dehkordi, Amir Hossein Bagheri1 (AUTHOR), Samani, Bahram Hosseinzadeh1 (AUTHOR) b.hosseinzadehsamani@sku.ac.ir, Rostami, Sajad1 (AUTHOR), Lorigooini, Zahra2 (AUTHOR), Ghatrehsamani, Shirin3 (AUTHOR), Taki, Kimia1 (AUTHOR), Shafiee, Zahra1 (AUTHOR), Jamali-Hafshejani, Farhad1 (AUTHOR), Jha, Poulami (AUTHOR) pojha@wiley.com
Source: Journal of Food Processing & Preservation. 4/28/2026, Vol. 2026, p1-15. 15p.
Subjects: Aloe vera, Process optimization, Antioxidants, Food dehydration, Drying apparatus, Energy consumption, Phenols, Applied sciences
Abstract: Drying is a common preservation method for medicinal plants, but high temperatures can degrade their nutritional and sensory qualities. This study developed a novel drying system combining electrohydrodynamic (EH) and hot air methods to improve the quality and efficiency of Aloe vera gel drying. The system utilized 37 point electrodes spaced 34.6 mm apart to generate corona wind, enhancing moisture removal. Experiments were conducted at three levels of temperature (40, 50, and 60°C), airflow velocity (0.5, 1.0, and 1.5 m/s), and electric field intensity (10, 15, and 20 kV/cm). Results showed that increasing electric field intensity slightly decreased total phenol content by 2.97% but improved antioxidant activity by 4.62%. Higher temperatures significantly reduced drying time (by 81.5%) and increased total phenol content (by 10.04%). The optimal drying conditions—50°C, 1.2 m/s airflow, and 20 kV/cm electric field—yielded 51.7 mg/g total phenols, 261.9 μg/mL IC50, 710 min drying time, and 30780 kJ energy consumption. The combined drying method outperformed hot air drying alone, effectively enhancing product quality while reducing drying time and energy use. This hybrid EH, hot‐air approach shows strong potential for industrial‐scale drying of heat‐sensitive bioresources, offering a sustainable and energy‐efficient alternative for the preservation of plant‐derived compounds. [ABSTRACT FROM AUTHOR]
Copyright of Journal of Food Processing & Preservation is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
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An: 193321064
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  Label: Title
  Group: Ti
  Data: A Novel Electrohydrodynamic‐Hot Air Hybrid Drying Method for Aloe vera: Modeling, Optimization, and Quality Preservation.
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  Label: Authors
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  Data: <searchLink fieldCode="AR" term="%22Dehkordi%2C+Amir+Hossein+Bagheri%22">Dehkordi, Amir Hossein Bagheri</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Samani%2C+Bahram+Hosseinzadeh%22">Samani, Bahram Hosseinzadeh</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> b.hosseinzadehsamani@sku.ac.ir</i><br /><searchLink fieldCode="AR" term="%22Rostami%2C+Sajad%22">Rostami, Sajad</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Lorigooini%2C+Zahra%22">Lorigooini, Zahra</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Ghatrehsamani%2C+Shirin%22">Ghatrehsamani, Shirin</searchLink><relatesTo>3</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Taki%2C+Kimia%22">Taki, Kimia</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Shafiee%2C+Zahra%22">Shafiee, Zahra</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Jamali-Hafshejani%2C+Farhad%22">Jamali-Hafshejani, Farhad</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Jha%2C+Poulami%22">Jha, Poulami</searchLink> (AUTHOR)<i> pojha@wiley.com</i>
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  Data: <searchLink fieldCode="JN" term="%22Journal+of+Food+Processing+%26+Preservation%22">Journal of Food Processing & Preservation</searchLink>. 4/28/2026, Vol. 2026, p1-15. 15p.
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  Data: <searchLink fieldCode="DE" term="%22Aloe+vera%22">Aloe vera</searchLink><br /><searchLink fieldCode="DE" term="%22Process+optimization%22">Process optimization</searchLink><br /><searchLink fieldCode="DE" term="%22Antioxidants%22">Antioxidants</searchLink><br /><searchLink fieldCode="DE" term="%22Food+dehydration%22">Food dehydration</searchLink><br /><searchLink fieldCode="DE" term="%22Drying+apparatus%22">Drying apparatus</searchLink><br /><searchLink fieldCode="DE" term="%22Energy+consumption%22">Energy consumption</searchLink><br /><searchLink fieldCode="DE" term="%22Phenols%22">Phenols</searchLink><br /><searchLink fieldCode="DE" term="%22Applied+sciences%22">Applied sciences</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: Drying is a common preservation method for medicinal plants, but high temperatures can degrade their nutritional and sensory qualities. This study developed a novel drying system combining electrohydrodynamic (EH) and hot air methods to improve the quality and efficiency of Aloe vera gel drying. The system utilized 37 point electrodes spaced 34.6 mm apart to generate corona wind, enhancing moisture removal. Experiments were conducted at three levels of temperature (40, 50, and 60°C), airflow velocity (0.5, 1.0, and 1.5 m/s), and electric field intensity (10, 15, and 20 kV/cm). Results showed that increasing electric field intensity slightly decreased total phenol content by 2.97% but improved antioxidant activity by 4.62%. Higher temperatures significantly reduced drying time (by 81.5%) and increased total phenol content (by 10.04%). The optimal drying conditions—50°C, 1.2 m/s airflow, and 20 kV/cm electric field—yielded 51.7 mg/g total phenols, 261.9 μg/mL IC50, 710 min drying time, and 30780 kJ energy consumption. The combined drying method outperformed hot air drying alone, effectively enhancing product quality while reducing drying time and energy use. This hybrid EH, hot‐air approach shows strong potential for industrial‐scale drying of heat‐sensitive bioresources, offering a sustainable and energy‐efficient alternative for the preservation of plant‐derived compounds. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Journal of Food Processing & Preservation is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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RecordInfo BibRecord:
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      – Type: doi
        Value: 10.1155/jfpp/8761358
    Languages:
      – Code: eng
        Text: English
    PhysicalDescription:
      Pagination:
        PageCount: 15
        StartPage: 1
    Subjects:
      – SubjectFull: Aloe vera
        Type: general
      – SubjectFull: Process optimization
        Type: general
      – SubjectFull: Antioxidants
        Type: general
      – SubjectFull: Food dehydration
        Type: general
      – SubjectFull: Drying apparatus
        Type: general
      – SubjectFull: Energy consumption
        Type: general
      – SubjectFull: Phenols
        Type: general
      – SubjectFull: Applied sciences
        Type: general
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      – TitleFull: A Novel Electrohydrodynamic‐Hot Air Hybrid Drying Method for Aloe vera: Modeling, Optimization, and Quality Preservation.
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            NameFull: Dehkordi, Amir Hossein Bagheri
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              Text: 4/28/2026
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              Y: 2026
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