When food products are dried the temperature has a major effect on the constituents or food values. In most of the commercial large scale dryers the temperatures are elevated to increase the rate of drying. On other this increase in temperature leads to deterioration of vital nutrients such as vitamins and essential oils.

Higher temperature also leads to loss of taste which is due to loss of essential oils. This also decreases the preference of the consumer.

While research paper have said that this vital constituents of the food can be retained by drying food at ambient or room temperature i.e. below 40 degree celcius