Herbs (including Chinese medicinal herbs, aromatic herbs, and functional herbs) are rich in heat-sensitive active components (e.g., volatile oils, polysaccharides, flavonoids, and alkaloids) and have strict requirements for drying and remove moisture to prevent mildew and extend storage life, but also avoid destroying active ingredients or altering sensory properties (color, aroma, taste). Vacuum microwave drying integrates the advantages of low-temperature vacuum environment and efficient microwave volumetric heating, making it a core technology for high-quality herb processing, especially for heat-sensitive and aroma-rich varieties. In summary, vacuum microwave drying is a "quality-oriented" technology for herb processing. It not only solves the defects of traditional methods (active ingredient loss, poor sensory quality, high contamination risk) but also meets the modern demand for high-quality, safe, and efficient herb products. As the herb industry pursues higher standards (e.g., GMP, organic certification), this technology will become the mainstream choice for high-end herb processing.
