Application of Electric Field Technologies in the Manufacture of Food Powders and the Retention of Bioactive Compounds

Abstract

Electric fields have been used in the manufacturing of powders in a number of ways, including to enhance drying rates and retain heat-sensitive materials. Electrohydrodynamic drying and electrostatic spray drying use electric fields to accelerate the evaporation of liquid from a surface, resulting in faster drying times and improved product quality. These technologies are used in the food and pharmaceutical industries to manufacture powders from liquid feed materials. In addition to enhancing drying rates, the use of electric fields in powder manufacturing can also help to retain the bioactivity of compounds in the final product. Many bioactive compounds are sensitive to heat and can be degraded or destroyed during conventional drying processes. By using electric fields to dry powders, it is possible to reduce the amount of heat applied and therefore preserve the bioactive compounds in the final product. This article reviews the different mechanisms of various electric field assisted technologies, i.e., electrohydrodynamic atomization, electrohydrodynamic drying, pulsed electric fields and a new approach of electrostatic spray drying, along with their potential food industry applications.