Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
6401763 | LWT - Food Science and Technology | 2015 | 9 Pages |
â¢Electrohydrodynamic drying (EHD) is an effective non-thermal drying technique.â¢Ionic wind generated in EHD process and atmospheric humidity significantly affect drying of wheat.â¢Subjection of wheat to external electric field lead to changes in hydrogen-bonding pattern of wheat proteins.
This study investigates the electrohydrodynamic drying characteristics of wheat and its effect on the conformation of wheat protein using Fourier Transform Infrared Spectroscopy (FT-IR). A single wire electrode EHD system was used with a set electrode gap of 1.5 cm, applied voltages of 10 kV, 12.5 kV and 15 kV in combination with air cross-flow of velocities 1 m/s, 1.5 m/s and 2 m/s. It was observed that the drying rate of wheat sample was significantly affected by applied voltage and air velocity. The drying rate increased with an increase in air velocity and applied voltage. This study also showed that wheat protein conformation was significantly affected by EHD drying. In the analysis of the Amide I region (1720-1580 cmâ1) of wheat protein, FT-IR spectra showed distinct valleys at 1682-1686 cmâ1 (β-sheets), 1674 cmâ1 (β-sheets), 1664-1667 cmâ1 (turns), 1654-1657 cmâ1 (α-helices), 1651 cmâ1 (α-helices), 1645-1647 cmâ1 (Random coils) and 1633-1634 cmâ1 (β-sheets). Peak fitting using Gaussian band shapes suggested that exposure to electric field influenced the hydrogen bonding pattern of wheat protein resulting in shifts between low and high frequency bands which further supported these results.