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

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...

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Veröffentlicht in:	Critical reviews in food science and nutrition Jg. 61; H. 11; S. 1763 - 1786
Hauptverfasser:	Thamkaew, Grant, Sjöholm, Ingegerd, Galindo, Federico Gómez
Format:	Journal Article
Sprache:	Englisch
Veröffentlicht:	United States Taylor & Francis 17.06.2021 Taylor & Francis Ltd
Schlagworte:	Annan teknik Aroma color Drying Engineering and Technology essential oil Essential oils food science Herbs Materials Engineering Materialteknik nutrition odors Other Engineering and Technologies Paper, Pulp and Fiber Technology Pappers-, massa- och fiberteknik pretreatment Teknik Herbs essential oil color drying pretreatment aroma
ISSN:	1040-8398, 1549-7852, 1549-7852
Online-Zugang:	Volltext
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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.
AbstractList	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.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. 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.
Author	Sjöholm, Ingegerd Galindo, Federico Gómez Thamkaew, Grant
Author_xml	– sequence: 1 givenname: Grant surname: Thamkaew fullname: Thamkaew, Grant email: grant.thamkaew@food.lth.se organization: Food Technology, Engineering and Nutrition, Lund University – sequence: 2 givenname: Ingegerd surname: Sjöholm fullname: Sjöholm, Ingegerd organization: Food Technology, Engineering and Nutrition, Lund University – sequence: 3 givenname: Federico Gómez surname: Galindo fullname: Galindo, Federico Gómez organization: Food Technology, Engineering and Nutrition, Lund University
BackLink	https://www.ncbi.nlm.nih.gov/pubmed/32423234$$D View this record in MEDLINE/PubMed
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CorporateAuthor	Institutioner vid LTH Institutionen för processteknik och tillämpad biovetenskap Avdelningen för livsmedel och läkemedel Departments at LTH Department of Process and Life Science Engineering Lunds universitet Faculty of Engineering, LTH Lunds Tekniska Högskola Lund University Division of Food and Pharma
CorporateAuthor_xml	– name: Faculty of Engineering, LTH – name: Lund University – name: Division of Food and Pharma – name: Department of Process and Life Science Engineering – name: Institutionen för processteknik och tillämpad biovetenskap – name: Institutioner vid LTH – name: Lunds Tekniska Högskola – name: Departments at LTH – name: Lunds universitet – name: Avdelningen för livsmedel och läkemedel
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Snippet	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...
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SubjectTerms	Annan teknik Aroma color Drying Engineering and Technology essential oil Essential oils food science Herbs Materials Engineering Materialteknik nutrition odors Other Engineering and Technologies Paper, Pulp and Fiber Technology Pappers-, massa- och fiberteknik pretreatment Teknik
Title	A review of drying methods for improving the quality of dried herbs
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