Year: 2025
Type: article
Abstract: This article explores the process of drying spices and herbs at low temperatures, emphasizing the importance of this method in preserving their flavor, aroma, and nutritional value. It highlights various low-temperature drying techniques, such as using dehydrators, ovens, and air drying, while discussing the benefits of each method. The article also provides a step-by-step guide to the process, from harvesting to storage, and explains how low-temperature drying helps maintain the integrity of essential oils and nutrients in herbs and spices. This method ensures that dried herbs and spices retain their full potency, making them ideal for culinary use and long-term storage.
Author: Mizomov M.S.
Institution: Buxoro muhandislik-texnologiya instituti
Language: English
Topic: Food Drying and Modeling
Subfield: Food Science
Domain: Life Sciences
Open Access status: diamond
OpenAlex ID: W6967964149
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