Development of Mathematical Models for Predicting Moisture Changes in Quince Slices During Electrohydrodynamic Drying

ABSTRACT Conventional drying methods often result in the degradation of temperature‐sensitive compounds in fruits like quince. This study explores the potential of electrohydrodynamic (EHD) drying for processing quince slices while preserving their total phenolic content (TPC). The effects of different voltage levels (5–9 kV) on drying kinetics, transport characteristics, moisture diffusivity, and thermal and mass transfer coefficients were assessed. The results revealed that EHD drying significantly reduced drying time, from 200 min at 5 kV to 130 min at 9 kV, while improving drying efficiency and increasing effective moisture diffusivity. Notably, the theoretical model based on Fick's second law accurately predicted the experimental moisture data. This precision was achieved due to the effectiveness of the novel universal descriptor for estimating heat and mass transfer coefficients in EHD drying, which was carefully developed to improve the accuracy of the mathematical model. This novel approach significantly enhanced the reliability of the model, making it a crucial tool for more accurate predictions in EHD drying studies. Additionally, TPC retention was highest at 9 kV, achieving 103% of the initial TPC, suggesting that EHD drying helps preserve bioactive compounds. Biot numbers (< 0.2) indicated that the drying process was primarily surface‐controlled. In conclusion, EHD drying at 9 kV presents a promising alternative to conventional drying methods, improving drying efficiency and preserving the quality of sensitive food products.