Comparative evaluation of physical characteristics and volatile flavor components of subjected to hot air drying and vacuum freeze-drying.

is an economically important seaweed with Fujian characteristics. Given that its harvest is seasonal, drying is often used to remove moisture, extend storage time, and facilitate further processing. Hence, the current study sought to explore the impact of different drying processes on the quality and volatile fingerprints of To this end, the effects of hot air drying (HAD) and vacuum freeze drying (VFD) on the drying characteristics, microstructure, rehydration, and volatile components of dried were investigated.