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Electrohydrodynamic drying is a novel method of non- thermal processing. The drying can be carried out using either AC or DC high voltages. The thermodynamic considerations regarding the lowering of temperature under EHD drying include rapid rates of evaporation and exothermic interaction of the electric field with a dielectric material. Multi-point and plate electrode systems are efficient in accelerating drying of agricultural materials. Compared to hot air (convective) drying systems, EHD drying systems offer lower production costs along with superior quality in terms of physicochemical properties such as colour, shrinkage, flavour, and nutrient content. Compared to convective and freeze-drying, EHD drying systems, given their simpler design and lesser energy consumption, show great potential for bulk and industrial drying applications. (source: EHD Drying—A Concise Overview).

This is a part of an ongoing research project “Biorefinery of Grape Pomace” (2015-2016), funded by Nova Scotia Department of Economic Development, InnovaCorp Early Stage Commercialization Program (ESCF).

Hydrothermodynamic technology (HTDT) uses the physical phenomenon of cavitation to provide quick heating, blending and pasteurization at the same time. It is a new technology that can be successfully used for processing any number of fruits, berries, vegetables and beans.

HTDT works on the principle that moving fluid induces local turbulence and multi-phase cavitation bubbles while going through the obstacle with disturbing streams of the liquid. The collapsing of these cavitation bubbles creates local shear forces and local pressure. This released energy leads to increases in the temperature of the moving fluid and results in crushing and homogenizing of the product into very fine particles with minimum quality degradation.

��Advantages of HTD technology

1. Uniform volumetric heating of the product without direct heating��
2. Reduced high-temperature oxidation due to no contact with oxygen during processing��
3. Prolonged product shelf-life due to pasteurization

This is a part of ongoing research project “Development of Innovative Food Products, using Cavitation Technology: Quality and Safety Aspects” (2013-2017), funded by Agriculture and Agri-Food Canada, GFII. Industry partner PEI Berries Ltd., collaborators:

• Dr Lihua Fan (Kentville Research and Development Center, NS)
• Dr Bohdan Luhovyy (Mount Saint Vincent University, Department of Applied Human Nutrition)��

Porosity is one of the most important indicators of food texture and microstructure. Depending on the processing technology, food has open and closed pores, distributed randomly within material. Porosity can be estimated from either direct measurement of volume and mass or mathematical models. Mathematical models allow prediction of total porosity. Models for separate evaluation of open- and closed-pores porosity were recently developed in our lab. The goal is to develop remote imaging for real-time porosity evaluation in the process of drying.

This is a part of collaborative research with Dr Min Zhang (School of Food Science and Technology, Jiangnan University, Wuxi, China) “Highly Efficient Food Drying by Microwaves”, funded by (Mathematics of Information Technology and Complex Systems)

• 2015 Innovative Drying Technology for the Production of Appassimento Wine. NSERC Engage. Industry partner .��

• 2014 Thermal Imaging of Plant Stress Response. NSERC Engage. Industry partner .��

• 2013-2015 Development and Functional Characterization of Pulse Flour-Based Snack Products. NSERC Collaborative Research and Development. In collaboration with Dr. Luhovyy, Mount Saint Vincent University.

• 2008-2015 Multi-Spectral Imaging of Food Quality in Thermal Processing. NSERC Discovery Grant (Individual)��

• 2012-2013 Development and Commercialization of Portable Harvester for Small & Medium Scale Berries Farmers. Innovation PEI, Development & Commercialization Fund. Industry partner PEI Berries Ltd.��

• 2011-2012 Development and Commercialization of Innovative Natural Food Products from PEI Berries. Innovation PEI, Development & Commercialization Fund. Industry partner PEI Berries Ltd.��

• 2010-2011 On-Farm Strawberry Processing. Nova Scotia Department of Agriculture, Technology Development Program. Industry partner .��

• 2010-2011 Development of Value-Added Technology of Blueberry Pomace Processing. Nova Scotia Department of Agriculture, Technology Development Program. Industry partner .��

• 2010 Development of Blueberry-Based Health-Promoting Foods. Prince Edward Island Department of Agriculture, Agri-Innovation Program. Industry partner PEI Berries Ltd.��

• 2009-2010 Value-Added Fruit/Berry Processing Technology. Nova Scotia Department of Economic Development, InnovaCorp ESCF Program.

• 2009-2010 Nanotechnology of Blueberry Food Processing. Nova Scotia Department of Agriculture, Technology Development Program. Industry partner .��

• 2009-2010 Computer Vision Technology for Fruit Quality Processing (together with V.Rupasinghe). Nova Scotia Department of Agriculture, Technology Development Program. Industry partner .��

• 2008-2012 The Physiological Mechanisms of Needle Abscission in Root-Detached Balsam Fir (together with R. Lada, and C. Caldwell). NSERC CRD. Industry partner .����

• 2008 Thermo Vision Imaging System for Bio-Environmental Management. NSERC Research Tools and Instruments Category I.

• 2008�� Innovative Imaging Technologies for Bio-Environmental Management. Canada Foundation for Innovation (CFI), Leaders Opportunity Fund.

• 2008 Development of Imaging Technology for Water Management and Efficient Crop Production. Nova Scotia Water Expansion Program AAFC. Industry partner .

• 2007-2008 Imaging Systems for Bio-Environmental Applications. Nova Scotia Department of Agriculture

• 2007 Computer Vision Applications for Agri-Food Industry. NSERC PDF Grant to Visiting Scientists to Governmental Laboratories. (AAFC).��

• 2002-2006 Optimization of Quality in Ginseng Drying using Computer Vision System. NSERC Industry funding. Industry partner .��