Influence of Electrohydrodynamics (EHD) on the Drying Characteristics and Active Ingredients of Astragalus Membranaceus Slices.

Foods · 2025 · PMC12651997 · PMID 41300093

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showed a trendno p-value reported

As shown in Figure 6 , under the voltage conditions of 20 kV, 25 kV, and 30 kV, the shrinkage rate of EHD drying was significantly lower than that of natural drying (ND) ( p < 0.05), and it showed a trend of “first decreasing and then increasing”.

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