Effects of Different Drying Methods on Drying Characteristics and Quality of <i>Glycyrrhiza uralensis</i> (Licorice)

Effects of Different Drying Methods on Drying Characteristics and Quality of <i>Glycyrrhiza uralensis</i> (Licorice)

Large amounts of waste result from licorice mold rot; moreover, prompt drying directly influences product quality and value. This study compared various glycyrrhiza drying methods (Hot air drying (HAD), infrared combined hot air drying (IR-HAD), vacuum freeze drying (VFD), microwave vacuum drying (M...

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Bibliographic Details
Main Authors: Lichun Zhu, Mengqing Li, Wenxin Yang, Junyi Zhang, Xuhai Yang, Qian Zhang, Huting Wang
Format: Article
Language:English
Published: MDPI AG 2023-04-01
Series:Foods
Subjects:
<i>Glycyrrhiza uralensis</i> (Licorice)
drying methods
drying characteristics
total flavonoid content (TFC)
total phenolic content (TPC)
active ingredient
Online Access:https://www.mdpi.com/2304-8158/12/8/1652

Internet

https://www.mdpi.com/2304-8158/12/8/1652

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