What You Need to Know
Thermal drying inactivates polyphenol oxidase and α‑amylase, reduces water activity, and limits microbial growth while controlling Maillard reactions. Optimal temperatures (50–70 °C) and durations (6–15 h) preserve soluble sugars, lysine, and polyphenols, whereas higher temperatures degrade glucosinolates, vitamin E, and induce browning.
The Science
Primary Reaction
Thermal inactivation of enzymes and reduction of water activity leading to preservation of nutrients and prevention of spoilage