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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Beschreibung
Zusammenfassung: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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ISSN:1040-8398
1549-7852
1549-7852
DOI:10.1080/10408398.2020.1765309