A review of drying methods for improving the quality of dried herbs

Research output: Contribution to journalReview article

Abstract

A large number of herb-drying studies have been conducted in recent decades and several herb-drying techniques have been introduced. However, the quality of commercial dried herbs is still lower than that of fresh herbs. In this paper, studies regarding the effect of drying techniques and pre-drying treatments on the aroma and color of dried herbs are reviewed with the aim of providing an overview of different technological strategies developed for improving the quality of aromatic herbs for their industrial drying.

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Research areas and keywords

Subject classification (UKÄ) – MANDATORY

  • Paper, Pulp and Fiber Technology
  • Food Engineering

Keywords

  • aroma, color, drying, essential oil, Herbs, pretreatment
Original languageEnglish
JournalCritical Reviews in Food Science and Nutrition
Publication statusE-pub ahead of print - 2020 May 19
Publication categoryResearch
Peer-reviewedYes