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. 2024 Aug 24;13(17):2672. doi: 10.3390/foods13172672

Figure 8.

Figure 8

The green line is the characteristic curve of RFV drying of Cistanche at a temperature of 55 °C, a vacuum pressure of 0.030 MPa, and a pole-plate spacing of 75 mm. The black, red, and blue lines show the HA-RFV drying characteristic curve of Cistanche under different thicknesses of slices (in which the 0–120 min overlapping line part of the drying condition is hot air at 55 °C). The purple line is the drying characteristic curve of Cistanche hot air (55 °C).