Conventional drying, also known as the air-drying process is a method evaporating water out of the fruit by using hot air (~70 °C) to be dried. As a result of hot air circulation, the loss in nutritional value, vitamin and original quality are much more than freeze-drying. Freeze-dried fruits preserve their shape, aroma, flavor, color, vitamin retention, and nutrient content. Thus, freeze-drying is known as the best drying technique for heat-sensitive foods. Apart from loss in nutritional values and original features, air-dried foods cannot stay as long as freeze-dried foods without additives due to containing a higher level of moisture. For more details, please see the comparison chart of the two methods above.