Preserving fruits and vegetables by drying is a traditional yet effective way of reducing food waste. Existing drying methods are either energy-intensive or lead to a significant reduction in product quality. Electrohydrodynamic (EHD) drying is an energy-efficient low-temperature drying method that presents an opportunity to comply with the current challenges of existing drying methods. However, despite its promising characteristics, EHD drying is yet to be accepted by industry and farmers. The adoption of EHD drying is hindered due to different reasons, such as uncertainties surrounding its scalability, quality of dried product, cost of operation, and sustainability compared to conventional drying methods. To address these concerns, this study quantifies and benchmarks the Key Performance Indicators (KPIs) of EHD drying compared to the standard conventional drying methods based on lab-scale experiments. These drying methods include hot-air, freeze, microwave, and solar drying. The results show that drying food using EHD is at least 1.6, 20, and 70 times more energy-efficient than the microwave, freeze, and hot-air, respectively. Similar results could be observed for exergy efficiency. EHD drying has superior product quality compared to other drying methods. For instance, it could retain 62% higher total phenolic content with 21% less color degradation than freeze-drying. Although microwave drying resulted in significantly higher drying kinetics than other techniques, EHD performed better than solar and freeze-drying but was comparable with hot-air drying. EHD drying also shows promising results in economic performance assessment. It is the cheapest drying method after solar drying and has the highest estimated net present value (NPV) after hot-air drying. Overall, compared to the currently used drying methods for small to medium-scale drying, EHD was found to be a more exergy and energy-efficient, cost-effective, and sustainable alternative that can provide higher-quality dried products. However, its drying kinetics should be improved for industrial applications
