In this study, hot- air combined with EHD drying is examined as an improved method for drying mushroom slices. The effects of three levels of voltage (17, 19 and 21 kV) and electrode gap (5, 6 and 7 cm) on the drying time, energy consumption of the EHD, energy consumption of pure hot air (provided within a chamber), energy consumption of the hot- air combined with EHD drying systems, porosity and shear strength of dried mushroom slices were investigated. ANOVA showed that there were significant differences between EHD treatments and control (pure hot air drying treatment) for all of the investigated responses. Results confirmed that cooperation of EHD and hot air could reduce drying period and energy consumption of mushroom slices in comparison with control. As such, this technique offers a promising solution to the considerable energy consumption of the drying industry. In addition, results indicated that increasing voltage or decreasing electrode gap resulted in some advantages, such as shear strength reduction or porosity increase that recommended this combined drying method as an improved method for mushroom slices drying.
