Developing an effective pretreatment process for hot-air drying of Chinese yam (Dioscorea opposita Thunb.) slices: Drying characteristics, efficiency, and quality.

This study evaluated the effects of both thermal (microwave, hot water, steam) and non-thermal (cold plasma, ultra-high pressure) pretreatments of Chinese yam. The results showed that the time of hot-air drying 70 °C was shortened by 20.83 %, 13.