Research Progress of Sea Buckthorn in the Field of Drying Processing

Sea buckthorn is highly popular due to its rich nutritional content. However, sea buckthorn berries are characterized by thin skins, abundant juice, a concentrated maturation period, and an extremely short shelf life. Therefore, drying has become an important method for the processing of sea buckthorn fruits. The three main drying methods currently used for sea buckthorn—hot-air drying, infrared drying, and vacuum freeze drying—are introduced in detail in this paper. The advantages and disadvantages of each of these processing methods are analyzed. In addition, the existing problems in the research on sea buckthorn drying processes are summarized, and the material properties of sea buckthorn are analyzed. The research progress on the application of new drying technologies in berry materials is also reviewed. Finally, we consider the development direction of sea buckthorn in the field of drying processing, with the hope of providing new insights and references for researchers.