# Influence of Electrohydrodynamics on the Drying Characteristics and Volatile Components of Ginger
## 1 Introduction
used electrohydrodynamic drying on apricot samples and obtained a higher rehydration rate than the hot air drying method [12]. [PERSON] et al. used electrohydrodynamic drying to dry potato flours. The findings indicated that electrohydrodynamic drying could improve the functional qualities of potato flours while also increasing their diversity [13]. [PERSON] et al. used an electrohydrodynamic device to dry cellulose extracted from sugarcane bagasse. Their findings revealed that the EHD-processed cellulose fibers exhibited superior textural qualities, making them suitable to produce a fat-reducing cream [14]. [PERSON] et al. employed an electrohydrodynamic (EHD) drying technique to dehydrate garlic. Their findings indicated that the EHD-dried garlic slices were of exceptional quality, featuring a rapid rehydration capability and minimal nutrient loss. Additionally, the EHD method significantly enhanced the drying rate, suggesting its suitability for garlic drying applications [15]. Several researchers have also coupled discharge plasma drying with traditional drying methods. [PERSON] et al. studied the drying of sea cucumber and chose electric hydrodynamic (EHD) drying and vacuum freeze-drying (FD) as the drying methods. Their findings revealed that sea cucumbers dried using this combined method exhibited reduced shrinkage, a higher rehydration rate, increased protein content, and superior sensory qualities compared to those processed with other methods [16]. [PERSON] et al. used a solar electric hybrid dryer (S-EHD) to dry Indian mackerel. Their research showed that the moisture content of salted mackerel after drying decreased to 31.8% and the drying efficiency was 23.81% [17]. Food odor is a mixture of many volatile components, and variations in the type and amount of these volatiles result in distinct odors [18]. During the drying process, a variety of chemical reactions and factors contributed to changes in food flavor. Current research suggests that flavor in meals is influenced by three major pathways: lipid oxidation, precursor degradation, and the Maillard reaction [19]. [PERSON] et al. investigated the three processing grades of ginger; ginger is known for its pungent flavor and health benefits, both of which are imparted by a variety of curcumin derivatives and other volatile constituents. They discovered a total of 100 volatile compounds, including 54 terpene derivatives, in the dried ginger samples [20]. [PERSON] et al. utilized various drying methods, including air drying (AD), microwave drying (MD), vacuum drying (VD), and freeze-drying (FD)to dehydrate fresh finger slices. An analysis of the primary volatiles through principal component analysis showed that these drying techniques led to an increase in the content of 1-(1,5-dimethyl-4-hexenyl)-4-methyl- and benzene. Among these methods, microwave drying (MD) emerged as the most favored approach [21]. The goal of this research is to investigate the drying properties and volatile components of finger using electrohydrodynamics, as well as to compare the benefits and drawbacks related to drying rate, rehydration, and ginger color at various voltage levels. Through a thorough examination of the main parameters and influential elements in the ginger drying process, theoretical assistance and technical direction for the development of the ginger processing sector are provided. At the same time, this article addresses the retention of volatile components throughout the ginger drying process, nutritional retention, and quality enhancement issues, simultaneously providing consumers with healthier, safer, and more delicious ginger.