Furthermore, the experimental results confirm that with the
optimized drying trajectory, retention of healthy compounds can be
significantly improved compared to the drying at constant conditions
(50 ?C). Despite a mismatch in the kinetic expressions and the
degradation behavior in the broccoli matrix this work shows that
using a mechanistic assisted optimization is a good approach for
process design to improve the quality of high value food products.
Hereby the state diagram with degradation rates supports the understanding
of the drying strategy.