Effects of electrohydrodynamics on drying characteristics and volatile profiles of goji berry ( Lycium barbarum L.)

In this study, the changes in drying characteristics and volatile profiles of goji berries under different AC voltages (14, 18, 22, 26, and 30 kV) were investigated using an electrohydrodynamic (EHD) needle-plate electrode system. The results showed that increasing voltage significantly increased the drying rate, rehydration capacity, and lightness value of goji berry, decreased the drying time and browning degree (BI). The ordered structure in the secondary structure of goji berry proteins increased with increasing voltage. A total of 87 volatile compounds were identified in the dried goji berry under different drying voltages. Alcohols were the main volatile compounds. The short drying time can effectively reduce microbial contamination, resulting in the lowest content of alcohols in the dried goji berry products after drying at 30 kV. These findings reveal the drying characteristics and flavor formation mechanism of goji berries during electrohydrodynamic drying.