Drying is one of the most common methods of food preservation.When a hygroscopic material is dried, two mechanisms are involved: convective evaporation from the surface and internal diffusion of moisture to the surface. Due to the moisture removal, the cellular structure will be collapsed, affecting the internal diffusion and resulting in material shrinkage (Mahiuddin et al., 2018). The thickness of the material significantly affects the drying rate and shrinkage (Mujumdar, 2015). Thermal (hot air) drying is the most commonly used drying technique in industries, because of its simple operation. However, it is highly energy intensive and adversely affects product quality (Kudra, 2004). The product quality could be significantly improved with non-thermal drying techniques. Electrohydrodynamic (EHD) drying is a promising non-thermal technology with a simple equipment design, relatively small energy consumption, and low cost of operation. EHD operates at ambient temperature, producing low-density non-thermal plasma. Being accelerated in the electric field, non-thermal plasma creates the ionic wind, which disturbs the boundary layer and enhances convective evaporation of water from the surface of food material. Surface drying establishes a concentration gradient inside the food material, which is the driving force of water diffusion to the surface (Singh et al., 2012). The non-thermal nature of EHD drying makes it highly suitable for the drying of heat-sensitive materials.A systematic review on the energy efficiency of EHD drying was given by Martynenko et al. (2021b). The specific energy consumption of, EHD drying is only 14.7-2700 kJ/kg, depending on the