The influence of different drying methods on bioactive components of Eucommia ulmoides Oliver male flower and the comprehensive assessment for industrial application

Comparative Study on the Influence of Various Drying Techniques on Drying Characteristics and Physicochemical Quality of Garlic Slices

“…Nevertheless, previous studies generally confirmed that HAD technology has the disadvantages of long drying time, which leads to quality deterioration of dried products such as color and flavor as well as the loss of nutrients [ 13 , 14 ]. Vacuum freeze drying (VFD) can relatively keep the color appearance and nutrient content of food well, but it is not applicable to industrial large-scale production due to its high energy consumption [ 15 ].…”

The impact of different drying methods on the physical properties, bioactive components, antioxidant capacity, volatile components and industrial application of coffee peel

“…Compared with MD, the yields of HAD and VD decreased slightly (P > 0.05). The lowest yields were observed in VFD, which may be due to the direct sublimation of moisture in the material by freeze-drying, which could minimize the moisture content of the material and thus minimize the yields ( Le et al, 2022 ).…”

Physicochemical, antibacterial and aromatic qualities of herbaceous peony (Paeonia lactiflora pall) tea with different varieties

“…3,4 Although the direct drying process is simple in operation, it greatly destroys the nutrients and aromatic substances of peony tea, and the quality is difficult to guarantee. 6,7 Scented tea only uses tea leaves to absorb the fragrance of the petals, and then discard the petals, resulting in a serious waste of materials. Compared with traditional green tea and black tea, the tea directly dried aer picking the petals has weak taste and weak commodity competitiveness.…”