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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
A low‑temperature, ambient‑humidity drying method for herbs.
Origin: Mesopotamian civilization (c. 3000 BCE) — Mesopotamia
See full technique reference →The process removes water by passive evaporation, lowering water activity below 0.6 and thereby suppressing microbial metabolism. Simultaneously, the reduction in moisture concentrates phenolic compounds 2–3 ×, boosting antioxidant capacity. UV exposure can accelerate vitamin C loss, so shade drying is often preferred.
Primary Reaction
Physical evaporation of water leading to reduced water activity
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