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

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Sammanfattning

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.

Originalspråkengelska
Sidor (från-till)1763-1786
Antal sidor24
TidskriftCritical Reviews in Food Science and Nutrition
Volym61
Nummer11
Tidigt onlinedatum2020 maj 19
DOI
StatusPublished - 2021

Ämnesklassifikation (UKÄ)

  • Pappers-, massa- och fiberteknik
  • Livsmedelsteknik

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