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Wan-Ting Yang

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Open access Sep 2026

Effects of variable-temperature drying on nutritional components, antioxidant capacity, and flavor (volatile and non-volatile compounds) of Xinjiang figs

A two-stage variable-temperature drying (VTD) process was optimized to improve the drying efficiency and quality of Xinjiang figs. The optimal conditions were 55 °C followed by 80 °C at a loading capacity of 2.73 g/dm2. Compared with constant-temperature drying at 60 °C, VTD shortened the drying time by 44.8%, reduced...

Ya-Xuan Liao, Li-Qing Yang, Hao Dong et al. · Food Chemistry: X · 0 citations