Industrial Crops and Products 70 (2015) 417426

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Industrial Crops and Products

journal homepage: www.elsevier.com/locate/indcrop

Effect of voltage and air ow velocity of combined

convective-electrohydrodynamic drying system
on the physical properties of mushroom slices
Somayeh Taghian Dinani a, , Michel Havet b
a
b

Department of Food Science, Shahreza Branch, Islamic Azad University, Shahreza, Iran
LUNAM, ONIRIS, GEPEA (CNRS UMR 6144), Rue de la Graudire, BP 82225, 44322 Nantes, France

a r t i c l e

i n f o

Article history:
Received 12 January 2015
Received in revised form 13 March 2015
Accepted 15 March 2015
Keywords:
Electrohydrodynamic
Convective drying
Button mushroom
Texture
Rehydration ratio
Color

a b s t r a c t
Electrohydrodynamic (EHD) drying is an innovative drying method. For this investigation, a combined
convective-EHD drying system with two variables of voltage (at four levels of 0, 20, 25 and 30 kV) and
velocity (at two levels of 0.4 and 2.2 m/s) on drying kinetics, remaining moisture content, porosity, shrinkage, rehydration ratio, shear strength, color, and microstructure of mushroom slices was envisaged.
The eight drying treatments (30 kV0.4 m/s, 25 kV0.4 m/s, 20 kV0.4 m/s, 0 kV0.4 m/s, 30 kV2.2 m/s,
25 kV2.2 m/s, 20 kV2.2 m/s and, 0 kV2.2 m/s) were carried out at 45 C for a period of 5 h. ANOVA
showed that these eight drying treatments had a signicant effect with p 0.01 on porosity and with
p 0.001 on moisture content, shrinkage, rehydration ratio, and shear strength, but no signicant difference was observed in the color of the dried mushroom slices. The advantages of the mushroom slices
dried at a higher voltage or air ow velocity included a higher drying rate, porosity and rehydration
ratio and a lower remaining moisture content. However, the higher voltage or air velocity caused the
development of a wrinkled and broken structure, leading into more shrinkage and shear strength.
2015 Elsevier B.V. All rights reserved.

1. Introduction
Drying is one of the oldest techniques for food preservation and
it represents an important aspect of food processing (Bajgai and
Hashinaga, 2001a). It has been widely used to provide microbiological stability, to minimize many deteriorative problems due to
chemical reactions (Ochoa-Martnez et al., 2012), to reduce packing, storage, and transportation costs due to a substantial reduction
in weight and volume of a product, and to enable storability of the
product under ambient temperatures (Doymaz, 2014). It is important to notice that products of low-cost and high-quality are not
simultaneously provided by traditional drying methods (OchoaMartnez et al., 2012). For instance, convective drying, which is one
of the conventional and extensively used drying method, has many
drawbacks, including low energy efciency, long processing time,
and quality deterioration (Wu et al., 2014). The energy efciency
of convective dryers is often below 50% and drying accounts for
at least 10% of industrial energy demand (Jin et al., 2014). Therefore, the selection of an appropriate drying method is of great

Corresponding author. Tel.: +98 3153292069; fax: +98 3153232701-2.

E-mail address: Taghian@iaush.ac.ir (S. Taghian Dinani).
http://dx.doi.org/10.1016/j.indcrop.2015.03.047
0926-6690/ 2015 Elsevier B.V. All rights reserved.

importance and innovative drying techniques and dryers must be

designed and studied in order to decrease the energy cost of the
drying process (Doymaz, 2014) and increase the nal quality of
products.
One of the innovative drying methods is electrohydrodynamic
(EHD) drying, which has been developed only recently (Bai et al.,
2013). The main mechanism involved in EHD is the production of
an electric wind, also termed as corona wind. To produce corona
wind, a high voltage is employed between two electrodes with
considerably different radii of curvature, for example, between a
pin and a plate (Ould Ahmedou et al., 2009) or between a wire
and a plate and a moist sample is placed between them. Corona
wind produced in an electrostatic eld impinges on the moist surface and disturbs the saturated air layer; this phenomena results in
evaporation enhancement and consequently heat transfer augmentation (Kamkari and Alemrajabi, 2010). However, EHD drying has a
drawback of long drying time (Bai et al., 2013) and earlier studies
have shown that EHD drying method is highly effective at the rst
stage of drying, i.e., the constant-rate period or surface evaporation
stage, and like most drying methods, its effectiveness decreases
as the drying process advances in time (Tansakul and Lumyong,
2008). In this study, in order to compensate the drawbacks of the
two described convective and EHD drying methods, a hybrid or

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S. Taghian Dinani, M. Havet / Industrial Crops and Products 70 (2015) 417426

Fig. 1. Scheme of the experimental set-up.

combined convective-EHD drying system was designed and used

to dry mushroom slices. Mushrooms are edible fungi of commercial
importance and their cultivation and consumption have increased
considerably due to their nutritional value, delicacy, and avor (Giri
and Prasad, 2007). Out of 38,000 known mushroom varieties, the
button mushroom (Agaricus bisporus) is the most widely cultivated
mushroom throughout the world (Taghian Dinani et al., 2014c).
Mushrooms are highly perishable commodities and begin to deteriorate soon after harvest, with a shelf life of 12 days at room
temperature (Doymaz, 2014). Therefore, mushrooms must be subjected to some forms of preservation to prolong their commercial
shelf life for off-season use (Lespinard et al., 2009). Among numerous methods of mushroom processes, drying is widely used and
different quality attributes such as optical, structural, rehydration,
nutritional, and sensory properties can be used for judgment of
dried mushrooms (Taghian Dinani et al., 2014c).
Therefore, the main goal of the present study was to investigate
the inuence of technical parameters of combined convectiveEHD drying system, such as voltage (at four levels of 0, 20, 25,
and 30 kV) and air velocity (at two levels of 0.4 and 2.2 m/s) on
the physical properties of mushroom slices, including the drying
kinetics, remaining moisture content, porosity, shrinkage, rehydration ratio, shear strength, color, and microstructure after 5 h of
drying.
2. Materials and methods
2.1. Experimental set-up
A schematic diagram of the experimental set-up for convectiveEHD drying of mushroom slices is shown in Fig. 1. As shown in
this gure, the convective system is equipped with a wind tunnel
(15 15 cm2 internal dimensions and 190 cm long), a dehumidier and a blower (Model ML 180, Munters, Kista, Sweden), a heater
(Model CV 16-21-1MTXL, VEAB Heat Tech AB, Sweden), a digital

balance (Model Radwag, PS 600/C/2, Radom, Poland), a data logger (Model AOIP, Evry, France), and a personal computer. The EHD
system essentially consists of a high-voltage power supply (Model
Sefelec, Ottersweier, Germany) and a wire (Alpha Wire Company,
Elizabeth, New Jersey, United States) with a diameter of 0.15 mm as
the discharge electrode, which is suspended horizontally across a
xed horizontal grounded metallic plate (14.6 20 cm2 ), on which
a perforated plate (14.4 20 cm2 ) and blanched mushroom slices
(to be dried) are placed. The discharge gap between the wire electrode and the grounded electrode was set at 6 cm. In order to
generate the corona discharge needed to form the corona wind,
the wire electrode was connected to the DC high-voltage power
supply and was charged with a direct high voltage. In the present
study, four voltage levels of 0, 20, 25, and 30 kV were used. The
combination of these voltages and the electrode gap generated an
electric eld strength range from 0 to 5 kV/cm. The described EHD
set-up was combined with the wind tunnel via an opening at the
bottom wall of the tunnel, measuring 15 cm 21 cm, 150 cm away
from the inlet that was tted with the grounded plate placed on
the top of the digital balance underneath the wire electrode. The
wind tunnel is made of extruded polystyrene material (thickness of
2 cm) and is open to atmosphere on one side. Air is supplied from
the dehumidier and blower and its temperature is increased by
the heater, which provides air at a controlled temperature of 45 C
and relative humidity of around 10% to the tunnel. In this study,
air is blown into the wind tunnel at two desired velocity levels (0.4
and 2.2 m/s) and because the blower is driven by a constant speed
motor, the air speed into the test section is controlled by adjusting
the opening of the two valves which are opposite the blower. The
air velocity is measured with an anemometer (Model TSI VelociCalc, Shoreview, Minnesota, United States) in ve holes located at
127 cm from the entry of the tunnel and at ve depths of the tunnel
in each hole. During drying, the weight changes of mushroom slices
over time are recorded using the data logger with a sampling rate
of 10 s.

S. Taghian Dinani, M. Havet / Industrial Crops and Products 70 (2015) 417426

2.2. Sample preparation

Fresh button mushrooms (Agaricus bisporus) were acquired from
a shop in Nantes, France. Initially, mushrooms graded according
to uniform color and size were subjected to mild washing under
running tap water so that foreign matters adhered to them would
be removed. Then, the middle white section of the cleaned mushrooms were sliced into slices of 5-mm thick using an electric slicer
(Model SOFRACA , Morangis, France). The mushroom slices were
blanched in boiling water for 2 min and then were cooled quickly
under running tap water. The excess water on the surface of the
slices was removed by blotting-off with tissue paper. For every
experiment, approximately 65 g of blanched mushroom slices were
uniformly put on the perforated plate as a thin layer and placed
on the grounded metallic plate for exposure to the EHD eld and
cross-ow of air. Before each drying experiment, the wind tunnel was operated without load for 30 min to reach to the desired
temperature (45 C), relative humidity (around 10%), velocity (0.4
or 2.2 m/s), and steady-state conditions. The drying was continued for 5 h and the samples were continuously exposed to drying
during all experiments. After each drying treatment, the dried
mushroom slices were kept in sealed polyethylene bags for determination of the remaining moisture content, shrinkage, porosity,
shear strength, rehydration ratio, color, and their microstructure.
Each drying experiment were conducted twice and within each
experiment all measurements were conducted at least in two repetitions.
2.3. Procedures
2.3.1. Determination of moisture content
The moisture content of the mushroom slices was determined
at least in triplicate by the oven method. Representative blanched
and dried mushroom slices were randomly taken out and dried in
the oven (Memmert, Schwabach, Germany) at 70 C until a constant
weight was obtained. Weighing was performed on a digital balance
(Model Radwag, AS 220/C02, Radom, Poland) and then the moisture
content on a dry basis and wet basis was expressed as kg water/kg
dry matter and kg water/kg product, respectively (Taghian Dinani
et al., 2014a).
2.3.2. Drying rate
The drying rates calculated from the change in moisture content, which occurred in each consecutive time interval (Pillai, 2013),
were computed using Eq. (1):
DR =

M1 M2
t2 t1

(1)

where DR is the drying rate (kg water/kg dry matter min), t1 and
t2 are the drying times (min) during drying and M1 and M2 are the
moisture content (kg water/kg dry matter) of mushroom slices at
times t1 and t2 , respectively (Perea-Flores et al., 2012).
2.3.3. Porosity
Porosity was calculated using the following equation:
P=

s a
s

of solid density was taken by a gas pycnometer (AccuPyc 1330,

Micromeritics Instrument Crop., Norcross, USA), with compressed
helium (Taghian Dinani et al., 2014b). The average values of three
repetitions for apparent density and two repetitions for solid density was calculated for each treatment.
2.3.4. Shrinkage
The volumes of both blanched and dried mushroom slices
of each drying treatment were measured by the displacement
method, in which distilled water was used as the reference liquid. Based on the measurements of the sample volume, volume
shrinkage was calculated using Eq. (3) (Nowacka et al., 2012):
S=

where P is the porosity in percentage and a and s are the apparent density and solid density in kg/m3 , respectively (Nowacka et al.,
2012). The apparent density of the samples was calculated by the
weight of the sample, m, and the apparent volume, V, according
to the equation of a = m/Va (Karathanos et al., 1996). The apparent volume of the mushroom slices was determined by the liquid
pycnometer technique using a Pyrex glass pycnometer with distilled water as the reference liquid. Furthermore, the measurement

V0 Vf
V0

100

(3)

where S is the shrinkage of the mushroom slices (%), V0 is the volume of the blanched mushroom slices before drying (cm3 ), Vf is
the nal volume of the mushroom slices at the end of drying (cm3 ).
At least three repetitions were performed for each sample and the
mean value was calculated.
2.3.5. Rehydration ratio
Dried mushroom slices were weighed using an electronic digital
balance (Model Radwag, AS 220/C02, Radom, Poland), then put into
glass beakers containing 150 ml distilled water to be rehydrated for
60 min at 50 C in a water bath (Polystat, Bioblock Scientic, Illkirch,
France). After 1 h, they were moved from the water, dried off with
tissue paper in order that their excess water would be removed
on the surface, and weighed (Taghian Dinani et al., 2014b). The
rehydration ratio (Rreh ) of the sample was calculated according to
Eq. (4) (Duan et al., 2011):
Rreh =

m m0
m0

(4)

where m and m0 are the weight of the sample after and before rehydration, respectively. Three repetitions were performed for each
treatment and mean value was calculated.
2.3.6. Color
Above surface, color measurement of mushroom slices before
and after of each drying treatment was conducted using a chromameter spectrophotometer (Model CM 3500d, Minolta, Japan)
xed with an 8-mm-diameter aperture. To reduce the heterogeneity between different raw samples, the L*, a*, and b* values were
normalized by subtracting the initial values from values of dried
mushroom slices. In this study, all three color retention parameters (L0 *L*, a0 *a* and b0 *b*) were considered as the color
features. Also, the chroma (CH), browning index (BI), and total
color change (DE) were calculated from the L*, a* and b* values
(Eqs. (57), respectively) to describe the color change during drying
(Hosseinpour et al., 2013):


100

0.17

2 0.5

CH = a2 + b
BI =

(2)

419

(5)
+ 1.75L

5.645L + a 3.012b

0.31

E = (L0 L )2 + (a0 a )2 + (b0 b )

2 0.5

(6)
(7)

where subscript 0 indicates blanched mushroom slices. At least

seven blanched and dried mushroom slices were used for each
treatment for maximum accuracy.
2.3.7. Shear strength
Shear strength of mushroom slices was measured using a
TA.XTPlus Texture Analyzer (Texture Technologies Corp., Scarsdale, NY/Stable Micro Systems, Godalming, Surrey, UK), equipped

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S. Taghian Dinani, M. Havet / Industrial Crops and Products 70 (2015) 417426

with a 5 kg load cell with a sensitivity of 0.1 g at room temperature. The probe was cylindrical with a puncture diameter of
3.2 mm and pre-test, test and post-test probe speeds were 60, 100,
and 600 mm/min, respectively. The probe was penetrated into the
mushroom slices placed over a 6.1 mm diameter hole generated
in a plate (100.2 90.0 mm2 dimensions), and the force deformation curve was developed and analyzed using the software texture
exponent 5, 1, 0, 0. (Stable Micro System Ltd., Surrey, UK). The maximum force was calculated by making one puncture in each sample
according to the following equation:

SS =

F
DL

(8)

where F is maximum resistance force (N), D is probe diameter (m),

L is slice thickness (m) and SS is shear strength (N/m2 ). The mean
value of shear strength from at least ve measurements was calculated for each treatment (Taghian Dinani et al., 2014b).

Fig. 2. Variation of drying rate with moisture content (kg water/kg dry matter) of
mushroom slices at different combined convective-EHD drying treatments.

3. Results and discussion

3.1. Drying rate

2.3.8. Scanning electron microscopy

The interior structure is very important in rehydration ability and texture properties of dried products. To investigate the
interior structure of button mushroom slices during different drying treatments, a small piece of sample was cut and kept on an
aluminum base and photographed using a scanning electron microscope (EVO-40, Zeiss, Germany) (Pei et al., 2013).

2.4. Statistical analysis

In this study, a factorial experiment in a randomized complete
block design (RCBD) was used to investigate the effects of the two
processing parameters (voltage at four levels of 0, 20, 25, and 30 kV
and air velocity at two levels of 0.4 and 2.2 m/s) and their interactions on nal product qualities, such as their remaining moisture
content, porosity, shrinkage, rehydration ratio, shear strength and
color. A multifactor ANOVA procedure and a multiple range test
using Fishers least signicant difference (LSD) procedure at the
95% condence level were performed by the Statgraphics Centurion
XVI software (StatPoint Technologies, Inc., Warrenton, VA, USA).
Furthermore, complete randomized design was used for comparison between eight drying treatments consisting of six combined
convective-EHD drying treatments (30 kV0.4 m/s, 25 kV0.4 m/s,
20 kV0.4 m/s, 30 kV2.2 m/s, 25 kV2.2 m/s, 20 kV2.2 m/s) and
two pure convective treatments (0 kV0.4 m/s and 0 kV2.2 m/s).
In order to assess signicant differences among these eight
treatments, the aforementioned statistical method and software
were used. The results reported in this study are presented as
mean standard deviation (SD).

Fig. 2 depicts the drying rate variation versus moisture content

(kg water/kg dry matter) of the mushroom slices under different
combined convective-EHD drying treatments at four levels of voltages (0, 20, 25, and 30 kV) and two levels of air velocities (0.4 and
2.2 m/s). This gure shows that the mushroom slices exposed to
EHD process at low air velocity of 0.4 m/s were dried much faster
than the pure convective treatment of 0.4 m/s0 kV, having the
lowest average drying rate (0.023 0.001 (kg water/kg dry matter
min)) with the decrease of moisture content to only 81.90 1.49%
after 5 h. In other words, increasing voltage at the low air velocity of
0.4 m/s had a major effect on enhancing the drying rate so that the
average drying rate ratios of mushroom slices for 5 h would be as
high as 1.40, 1.56, and 1.78 times for 20 kV0.4 m/s, 25 kV0.4 m/s,
and 30 kV0.4 m/s treatments compared to 0 kV0.4 m/s treatment.
Therefore, the average drying rate increased as the applied voltage increased at the low air velocity of 0.4 m/s (Fig. 2) because
when mushroom slices dry at a low cross-ow velocity and a large
voltage intensity, the electric body force will be superior over the
ow inertia (Lai et al., 2004). In this way, corona wind improves
the convective heat transfer coefcient and evaporation rate on
the sample surface exposed to convective ow, resulting in heat
and mass transfer enhancement in the sample (Chaktranond and
Rattanadecho, 2010). However, the average drying rate ratios of
the mushroom slices for 5 h were as high as 1.08, 1.03, and, 0.97
times for 20 kV2.2 m/s, 25 kV2.2 m/s, and 30 kV2.2 m/s treatments compared to the 0 kV2.2 m/s treatment. Therefore, for the
high air velocity of 2.2 m/s, the drying rate remained fairly constant regardless of the corona wind production in EHD process.
This result coincides with what has been found in other studies
of Ould Ahmedou et al. (2009) and Ramachandran and Lai (2010)

Table 1
GLMANOVA results for the effect of voltage and air velocity on quality attributes of mushroom slices.
Fvalue

Voltage
Velocity
Voltage velocity

Responses
Moisture content

Porosity

Shrinkage

Rehydration ratio

Shear strength

5.340*
49.645***
6.648**

3.857*
43.417***
5.490*

11.712**
28.678***
9.864**

10.825**
76.006***
17.839***

0.985n.s
86.460***
12.154**

n.s: not signicant.

*
p 0.05; signicant correlation.
**
p 0.01; very signicant correlation.
***
p 0.001; extremely signicant correlation.

Color parameters
L*

a*

b*

C*

BI*

E*

3.097n.s
0.678n.s
0.551n.s

1.890n.s
5.893*
3.041n.s

1.083n.s
6.228*
1.404n.s

1.147n.s
6.647*
1.434n.s

0.793n.s
8.566*
1.597n.s

0.902n.s
6.037*
1.395n.s

Table 2
Effect of voltage on quality attributes of mushroom slices.
Variable

Responses

Voltage (kV)

Moisture
content (%)

Porosity (%)

Shrinkage (%)

Rehydration
ratio

Shear strength
(106 N/m2 )

Color parameters

L*
49.64
40.66
32.54
21.86

37.37a
25.96ab
24.71bc
5.33c

18.89
24.32
25.52
24.69

10.98b
7.09a
6.42a
1.35a

78.33
86.87
90.39
92.38

14.86b
5.86a
5.64a
1.90a

2.18
2.46
2.53
2.87

0.95c
0.56bc
0.36b
0.11a

10.30
10.72
10.52
12.59

10.20a
7.44a
5.60a
2.46a

1.63
1.40
0.64
0.17

a*

0.85a
0.96ab
0.59ab
0.23b

1.77
2.39
2.75
1.78

b*
1.37a
1.08a
0.70a
0.50a

5.83
8.48
7.48
9.33

C*

5.08a
2.78a
1.48a
3.95a

5.87
8.60
7.66
9.41

BI*

5.12a
2.89a
1.25a
3.84a

15.55
21.76
19.77
21.27

E*

12.75a
8.39a
0.75a
7.27a

6.47
9.00
8.06
9.56

5.06a
2.79a
1.22a
3.79a

Data are shown as the mean standard deviation (SD). For each response in this table, means in each column not sharing the same lowercase letters are signicantly different (p 0.05).

Table 3
Effect of air velocity on quality attributes of mushroom slices.
Variable

Responses

Velocity (m/s)

Moisture
content (%)

Porosity (%)

Shrinkage (%)

Rehydration
ratio

Shear strength
(106 N/m2 )

0.4
2.2

54.21 25.01a
18.15 5.49b

18.29 6.15b
28.42 3.30a

82.14 11.61b
91.85 1.38a

2.13 0.62b
2.88 0.13a

6.10 4.46b
15.97 3.26a

S. Taghian Dinani, M. Havet / Industrial Crops and Products 70 (2015) 417426

0
20
25
30

Color parameters

L*
1.12 1.08a
0.80 0.66a

a*
1.75 0.93a
2.60 0.86b

b*

C*

BI*

E*

5.97 2.99a
9.58 3.08b

6.06 2.93a
9.71 3.09b

14.95 5.85a
24.23 7.28b

6.53 2.83b
10.02 3.04a

Data are shown as the mean standard deviation (SD). For each response in this table, means in each column not sharing the same lowercase letters are signicantly different (p 0.05).

421

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S. Taghian Dinani, M. Havet / Industrial Crops and Products 70 (2015) 417426

Fig. 3. Effect of different treatments on nal moisture content (%) of mushroom

slices after 300 min. Data are shown as the mean SD. Means with different lower
case letters are signicantly different (p 0.05).

Fig. 4. Effect of different treatments on porosity of dried mushroom slices. Data are
shown as the mean SD. For each response, means with different lower case letters
are signicantly different (p 0.05).

who pointed out the suppression of corona wind by cross-ows at

a high air velocity.

transfer (evaporation) rate (Huang and Lai, 2010). However, the

average ratios of the moisture content of the mushroom slices dried
by 0 kV2.2 m/s treatment to 20 kV2.2 m/s, 25 kV2.2 m/s, and
30 kV2.2 m/s treatments were 0.96, 1.10, and 0.82 times (Fig. 3).
Therefore, the enhancement in the moisture removal of mushroom
slices using 2.2 m/s air velocity remained fairly constant regardless
of the different intensity of the corona wind application due to prevention of the corona wind by a high air velocity (Ould Ahmedou
et al., 2009).

3.2. Remaining moisture content

Table 1 obtained by the factorial statistical analysis method
depicts that the voltage (p 0.05), velocity (p 0.001), and interaction of voltage and velocity (p 0.01) had an evident impact
on the remaining moisture content of the dried mushroom slices.
Results show that remaining moisture content of the mushroom
slices treated at 30 and 25 kV voltages were signicantly (p 0.05)
less than those of mushroom slices treated at 20 and 0 kV voltages
while there was no signicant difference between the remaining
moisture content of the mushroom slices dried at 25 and 30 kV voltages (Table 2). In addition, the remaining moisture content of the
dried mushroom slices of 2.2 m/s was signicantly (p 0.001) less
than that of mushroom slices treated at 0.4 m/s (Table 3). Results
obtained by CRD statistical analysis presented in Fig. 3 shows that
the remaining moisture content of the dried mushroom slices was
signicantly affected by treatments (p 0.001). It is seen from this
gure that 0 kV0.4 m/s treatment had the maximum remaining
moisture content with a mean value of 81.90 1.49%, which was
not signicantly different from the remaining moisture content
of 20 kV0.4 m/s treatment (63.09 2.90%), but was signicantly
greater than the remaining moisture content of other treatments
while the EHD treated mushroom slices of 25 kV2.2 m/s with a
mean of 15.84 11.06% had the minimum moisture content. In fact,
the largest water loss after 5 h of drying occurred in the mushroom slices treated at 25 kV2.2 m/s, 0 kV2.2 m/s, 20 kV2.2 m/s,
30 kV2.2 m/s, and 30 kV0.4 m/s processes. Therefore, the results
indicate that the moisture content of the EHD-treated samples at
30 kV voltage and the low air velocity of 0.4 m/s reduced as much
as treatments at the high air velocity of 2.2 m/s. The average ratios
of the nal moisture content of the mushroom slices dried for 5 h
with 0 kV0.4 m/s treatment to 20 kV0.4 m/s, 25 kV0.4 m/s, and
30 kV0.4 m/s treatments were as high as 1.30, 1.66, and 3.63 times.
Therefore, the nal moisture content decreased as the applied voltage increased from 0 kV to 30 kV for the experiments conducted at
the low cross-ow of 0.4 m/s. This result is consistent with the drying rate increase of these treatments. The improvement in mass
transfer rate could be attributed to the corona wind as a key driving force (Taghian Dinani et al., 2014d). In fact, when a low air
velocity is applied and the electric body force is not strong enough,
the water vapor is mostly conned to the boundary layer. But
when the applied voltage increases, the boundary layer is perturbed by the strong corona wind; leading to the production of
a large vapor concentration gradient between the water in the
sample surface and the air above and the increase of the mass

3.3. Porosity
Porosity is dened as volume fraction of total pores compared to the total volume of a sample (Russo et al., 2013).
Fig. 4 shows a comparison between mean values of porosity
response of the dried mushroom slices obtained by CRD statistical analysis method. This gure shows that the treatments
had an evident impact on the porosity response of the dried
mushroom slices (p 0.01). The porosity for the dried mushroom slices ranged from 9.56 1.79% for 0 kV0.4 m/s treatment
to 30.36 3.59% for 25 kV2.2 m/s treatment. The results indicates
that the porosity value for 25 kV2.2 m/s treatment was not significantly different from 20 kV2.2 m/s, 0 kV2.2 m/s, 30 kV2.2 m/s,
and 30 kV0.4 m/s treatments. Moreover, the porosity value for
0 kV0.4 m/s treatment was signicantly different from all of other
treatments (Fig. 4). One-way ANOVA presented in Table 1 indicates that the voltage (p 0.05), velocity (p 0.001), and the
interaction of velocity and voltage (p 0.05) affected the mushroom slices porosity signicantly. The results conrm that the
porosity increases as the voltage and drying air velocity increases
(Tables 2 and 3, respectively). In fact, the porosity of the dried mushroom slices at 0 kV was signicantly less than that at 20, 25, and
30 kV voltages (p 0.05). In addition, a 28.74%, 35.10%, and 30.70%
increase in the porosity of the mushroom slices treated at 20, 25,
and 30 kV voltages in comparison to the porosity of those treated at
0 kV voltage was calculated, respectively. Furthermore, the results
indicate that the porosity of the dried mushroom slices of 2.2 m/s
velocity was signicantly (p 0.001) more than that of mushroom
slices treated at 0.4 m/s velocity. A 55.38% increase in the porosity of
2.2 m/s, in comparison to that of mushroom slices treated at 0.4 m/s
air velocity, was calculated. In fact, fast drying obtained at a higher
voltage or air velocity (Fig. 2) has led to a mechanical stabilization of
the surface (Sturm et al., 2012), resulting in more porosity production of these treatments (Taghian Dinani et al., 2014b). In addition,
the higher porosity of these drying treatments can be attributed to
the more water evaporation and production of more empty holes.
From Figs. 3 and 4, it can be concluded that porosity increases
as water is removed from the sample. Yan et al. (2008) reported

S. Taghian Dinani, M. Havet / Industrial Crops and Products 70 (2015) 417426

Fig. 5. Effect of different treatments on shrinkage of dried mushroom slices. Data

are shown as the mean SD. For each response, means with different lower case
letters are signicantly different (p 0.05).

423

Fig. 6. Effect of different treatments on rehydration ratio. Data are shown as the
mean SD. For each response, means with different lower case letters are signicantly different (p 0.05).

mango porosity increase with a moisture content decrease during air-drying; this result is in consistent with the results obtained
in this study for combined convective-EHD drying of mushroom
slices.
3.4. Shrinkage
One-way ANOVA indicates that treatments affect the mushroom
slices shrinkage (p 0.001) signicantly. The mushroom slices
dried by 0 kV0.4 m/s treatment showed the lowest shrinkage, followed by 20 kV0.4 m/s and 25 kV0.4 m/s treatments while the
shrinkage of the dried mushroom slices by 25 kV2.2 m/s treatment
was the highest. For the main factors of the voltage and air velocity, and their interaction, values of p 0.01, p 0.001 and p 0.01,
respectively, were obtained from an ANOVA test; therefore, all
these factors have a signicant effect on the shrinkage response.
Results show that shrinkage of the dried mushroom slices of 0 kV
was signicantly (p 0.01) less than 20, 25, and 30 kV voltages,
but there was no signicant difference (p 0.05) in the mean values of the shrinkage of 20, 25, and 30 kV voltages. In fact, there
was a 10.90%, 15.40%, and 17.93% increase in the shrinkage of the
mushroom slices dried at 20, 25, and 30 kV voltages, respectively,
in comparison to the shrinkage of mushroom slices dried at 0 kV
voltage (Table 2). It was reported that the magnitude of shrinkage for different foods is affected by several factors, such as the
amount of water removed and drying conditions (Gumeta-Chvez
et al., 2011). In fact, although the shrinkage of 0 kV was lower than
that of other voltages (Table 2) or the shrinkage of 0 kV0.4 m/s
treatment was much lower than that of other treatments (Fig. 5),
their moisture content was much higher than that of other mentioned levels and treatments after 5 h of drying. Ochoa-Martnez
et al. (2012) reported that the shrinkage increases linearly as moisture is removed. This linear trend has been reported by Ponkham
et al. (2012), too. Segura et al. (2014) reported that the shrinkage of the apple wall cell is a function of the water content in
the cell structure and signicant shrinkage occurred at the moisture content, equal or less than 50%. Another reason for extensive
shrinkage of the EHD-convective treatments, in comparison to pure
convective drying, may be associated with the cellular collapse due
to cell wall and cell membrane damages (Bajgai and Hashinaga,
2001a) according to Fig. 8, which will be discussed in the following. Alemrajabi et al. (2012) reported that although the difference
between the moisture content of the carrot slices after 5 h of drying by EHD process at 24 1 C and oven drying at 55 C was not
signicant, the shrinkage of the dried carrot slices using EHD drying was less than that using oven drying. In their study, lower
shrinkage of EHD process may have been due to its low temperature. This result is not in agreement with our study. Nowacka et al.

Fig. 7. Effect of different treatments on shear strength. Data are shown as the
mean SD. For each response, means with different lower case letters are significantly different (p 0.05).

(2012) reported that the ultrasound treated apples exhibited higher

shrinkage and simultaneously higher porosity than untreated samples; these simultaneous phenomena are consistent with our
study.
3.5. Rehydration ratio
ANOVA established the existence of a signicant difference
in the mean values of the rehydration ratio of the dried mushroom slices among different treatments (p 0.001). As seen in
Fig. 6, the rehydration ratio of the mushroom slices dried by
0 kV0.4 m/s treatment was the lowest, but that of those dried
by 0 kV2.2 m/s treatment was the highest. This gure also indicates that the rehydration ratio value for 0 kV0.4 m/s treatment
was signicantly different from all other rehydration ratio values; furthermore, 0 kV2.2 m/s treatment was not signicantly
different from 20 kV2.2 m/s, 30 kV0.4 m/s, 30 kV2.2 m/s, and
25 kV2.2 m/s treatments. The results obtained by the factorial
statistical analysis method presented in Table 1 indicate that
the rehydration ratio values were signicantly inuenced by the
voltage (p 0.01), velocity (p 0.001), and the interaction of velocity and voltage (p 0.001). Increasing the voltage and velocity
increased rehydration ratio of the dried mushroom slices. Table 2
shows that the rehydration ratio of the mushroom slices dried at
30 kV voltage was signicantly (p 0.01) more than that of those
dried at 0, 20, and 25 kV voltages, but there was no signicant difference (p 0.05) in mean values of the rehydration ratio of the
mushroom slices dried at 0 and 20 kV voltages. A 24.04%, 14.28%,
and 11.85% reduction in rehydration ratio of the mushroom slices
treated at 0, 20, and 25 kV voltages, respectively, in comparison

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S. Taghian Dinani, M. Havet / Industrial Crops and Products 70 (2015) 417426

ples, more water is absorbed by the highly porous structure; this

result is in agreement with the present study. Another reason for
the higher rehydration capacity of the mushroom slices dried at
higher voltages and velocities might be due to their lower remaining moisture content. For instance, the mushroom slices dried at
0 kV0.4 m/s retain high moisture content (Fig. 3) and therefore,
are able to absorb less water (Fig. 6).
3.6. Shear strength
It is clear from the data presented in Fig. 7 that the different treatments had a signicant effect on the shear strength
response of the dried mushroom slices (p 0.001). This gure, which is obtained by CRD statistical analysis method,
also shows that the shear strength of the dried mushroom
slices ranged from 1.56 106 N/m2 for 0 kV0.4 m/s treatment
to 19.04 106 2.46 106 N/m2 for 0 kV2.2 m/s treatment. The
results in this gure indicate that the shear strength value
for 0 kV0.4 m/s treatment was not signicantly different from
25 kV0.4 m/s and 20 kV0.4 m/s treatments; moreover, the shear
strength value for 0 kV2.2 m/s treatment was not signicantly different from that for 20 kV2.2 m/s and 25 kV2.2 m/s treatments.
The results obtained by the factorial statistical analysis method
show that the shear strength values were signicantly inuenced
by the velocity (p 0.001) and the interaction of velocity and voltage (p 0.01); whereas, the effect of the voltage on the shear
strength values was not signicant (p 0.05) (Table 1). Therefore,
there was not a signicant difference in mean values of the shear
strength of all investigated levels of voltage (p 0.05) (Table 2).
Increasing velocity increased shear strength of the dried mushroom
slices; in addition, the shear strength value of the mushroom slices
dried at 2.2 m/s air velocity was signicantly (p 0.001) more than
that of mushroom slices dried at 0.4 m/s air velocity. A 161.80%
increase in the shear strength of 2.2 m/s air velocity, in comparison
to 0.4 m/s air velocity, was observed (Table 3). Figs. 3, 5, and 7 show
that shear strength increase is related to the decrease of moisture
content and increase of the shrinkage of the dried mushroom slices.
It was reported for drying cocoa sample beans that their hardness
increased with the decrease in moisture content, because the structure of beans were soft and swollen at high moisture content, and
vice versa (Hii et al., 2012).
3.7. Color

Fig. 8. Scanning electron micrographs of button mushroom slices dried with different drying treatments of (A) 0 kV0.4 m/s, (B) 30 kV0.4 m/s, and (C) 30 kV2.2 m/s.

to that of those treated at 30 kV voltage, was calculated (Table 2).

Also, Table 3 shows that the rehydration ratio of the dried mushroom slices of 2.2 m/s air velocity was signicantly (p 0.001)
more than that of those dried at 0.4 m/s air velocity; moreover,
a 35.21% increase in the rehydration ratio of 2.2 m/s air velocity in
comparison to 0.4 m/s air velocity was calculated. A reason for the
higher rehydration capacity of these samples can be attributed to
their more porous structures. For instance, 0 kV0.4 m/s treatment
had the lowest porous structure and the lowest rahydraion ratio
compared to other drying treatments (Figs. 3 and 6). In fact, faster
drying, along with higher voltage or air velocity, caused the sample to develop a porous structure, increasing its ability to absorb
a higher amount of water during rehydration (Wang et al., 2014).
Jadhav et al. (2010) reported that during the rehydration of sam-

Color inuences consumers acceptability and the market value

of the products (Wang et al., 2014). The results obtained by CRD
statistical analysis method shows that there was no signicant difference between the values of L*, a*, b*, C*, E*, and BI*
parameters in different drying treatments (p 0.05). Table 1 shows
that the L* values (the lightness reduction of the dried mushroom slices in comparison to blanched mushroom slices) were
inuenced neither by the voltage and air velocity nor by their
interaction (p 0.05). This table also shows that the a* and b*
were signicantly inuenced by the air velocity (p 0.05); however, they were not signicantly inuenced by the voltage and
interaction of the velocity and voltage (p 0.05). In fact, absolute
a* and b* values for 2.2 m/s were obviously more than those
for 0.4 m/s air velocity, which means an increase in the red and
yellow colors of the dried mushroom slices, respectively, in comparison to the blanched mushroom slices. In addition, Table 1 shows
that the C*, BI*, and E* values were signicantly inuenced
by the air velocity (p 0.05); nonetheless, they were not significantly inuenced by the voltage and interaction of velocity and
voltage (p 0.05). Table 2 shows that increasing velocity increased
the C* and BI* absolute values of the dried mushroom slices
(p 0.05); moreover, a 60.23% and 62.07% increase in C* and BI*

S. Taghian Dinani, M. Havet / Industrial Crops and Products 70 (2015) 417426

absolute values of 2.2 m/s air velocity, respectively, in comparison

to 0.4 m/s air velocity were calculated. In this study, the value of C*
was positive and more than C0 *, indicating that the treated samples were more saturated, possibly because of the loss of water
and the concentration of pigments (Ochoa-Martnez et al., 2012).
Also, BI* increased as drying proceeded. It means that the production of brown pigments in the sample tissue emerges from
the Maillard reaction and samples shrinkage during drying process
(Hosseinpour et al., 2013). The treatments dried at 2.2 m/s air velocity showed a greater color change (Table 3); this phenomenon can
be attributed to either a higher concentration of pigments or the
non-enzymatic (Maillard) browning reaction, which was accelerated at its lower moisture content (Vsquez-Parra et al., 2013). Also,
the E for 2.2 m/s increased more than that for 0.4 m/s air velocity,
this observation denotes a greater color change from the reference
blanched mushroom slices. HEF-dried whey protein (Xue et al.,
1999), apple slices (Hashinaga et al., 1999), Japanese radish (Bajgai
and Hashinaga, 2001a), and spinach (Bajgai and Hashinaga, 2001b)
showed no discoloration in the HEF-drying method in comparison
to oven drying. Our results show that there was no signicant difference between combined convective-EHD drying of the mushroom
slices at 20, 25, and 30 kV voltages and pure convective drying at
45 C for both air velocity of 0.4 and 2.2 m/s. The results presented
in this paper is different from these results. Compared to these
results; however, this difference might be caused by the differences in the experimental conditions such as temperature, drying
time, and EHD systems. Our previous study showed that putting
mushroom slices in hot air combined with an electrohydrodynamic
(EHD) drying system at 60 C until constant moisture content was
obtained led into an increase in E value of the dried mushroom
slices as the voltage increased (Taghian Dinani et al., 2014b). This
difference between our previous study and the present one can be
attributed to the previously mentioned reasons.

425

Drying rate at the low air velocity of 0.4 m/s increases as the voltage increases because drying rate can be enhanced by the corona
discharge electrostatic eld.
At 0.4 m/s cross-ow, the enhancement in water evaporation
increased with an increase in the applied voltage; but using the
air velocity of 2.2 m/s reduced the electric eld effect on the
evaporation enhancement due to the suppression of the corona
wind by the high air velocity.
The stronger corona wind produced by higher voltage intensity
led into a higher level of moisture removal, shrinkage, porosity,
shear strength, and rehydration ratio of mushroom slices. Also,
the remaining moisture content, porosity, shrinkage, rehydration
ratio, shear strength, E*, and the absolute values of a*, b*,
C*, and BI* increased with an increase in the air velocity.
The uniform honeycomb network and less collapsed structure
of mushroom slices dried at 0 kV0.4 m/s, which are observed
with a scanning electron microscopy, can be used to explain the
less shrinkage of the dried mushroom slices while their pores are
lled with water and therefore, it can be used to explain their less
rehydration ratio and porosity.
Therefore, due to the advantages of the combination of 0.4 m/s
low cross-ow and high applied voltage for drying mushroom
slices (such as the increase of the drying rate, moisture removal,
porosity and rehydration ratio), this combination can be offered
as an improved method for drying mushroom slices. In addition,
enhancements in the drying rate and quality of the dried mushroom
slices can be simultaneously achieved with low energy consumption compared to the conventional methods that are investigated
in another study (Taghian Dinani and Havet, 2015).
Acknowledgment
Special thanks are addressed to Christophe Coudel (Oniris) who
developed the experimental set-up.

3.8. Morphology of mushrooms

References
The microstructure of the button mushroom slices dried at
0 kV0.4 m/s, 30 kV0.4 m/s, and 30 kV2.2 m/s treatments were
observed using a scanning electron microscopy as presented in
Fig. 8. The uniform honeycomb network and less collapsed structure can be observed in the mushroom slices treated at 0 kV0.4 m/s
(Fig. 8A) although this honeycomb network was lled with water.
In addition, the morphologies of the dried mushroom slices treated
at 30 kV0.4 m/s and 30 kV2.2 m/s have been shown in Fig. 8(B and
C). These networks are relatively dense with more collapse of cellular tissue and shrinkage and their ber structures arrange tightly
due to more water removal. In other words, dehydrated slices by
30 kV0.4 m/s and 30 kV2.2 m/s treatments show a more wrinkled
structure in comparison to those by 0 kV0.4 m/s. This observation is in line with the nding which indicates that these combined
convective-EHD treatments depict a high shrinkage value in comparison to 0 kV0.4 m/s treatment.

4. Conclusion
In this study, a setup for experimental investigation of combined
convective-EHD drying of mushroom slices was constructed and
the effects of four levels of voltage (0, 20, 25, and 30 kV) and two levels of air velocity (0.4 and 2.2 m/s) on drying kinetics and physical
properties of mushroom slices, including remaining moisture content, porosity, shrinkage, rehydration ratio, shear strength, color,
and microstructure after 5 h were investigated. The results can be
summarized as follows:

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