Comparative evaluation of the effects of drying methods on quality attributes of Zanthoxylum bungeanum Maxim.

New Journal of Chemistry 2026

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Authors: Xiaoxia Sun, Fenglun Zhang, D. B. Zhang, Lei Wang, Hanlu Hu, Shuwen Xu, Hao Zhang, Xiaode Huang
DOI: 10.1039/d5nj02233a
Cited by: 0
References: 47

Abstract

This study comprehensively compared the effects of three drying methods on Zanthoxylum bungeanum Maxim. and discovered that microwave-assisted vacuum freeze drying (MVFD) can serve as a promising industrial method.

Fields of Study & Subjects

Food Drying and Modeling Microencapsulation and Drying Processes Microwave-Assisted Synthesis and Applications

Publication details

Journal / source
New Journal of Chemistry
Volume
50
Issue
3
Pages
1473–1485
Publication date
1 January 2026
Language
EN