Which nutrient is most susceptible to damage during the drying process due to high temperatures?

Vitamin C is particularly sensitive to damage during the drying process, especially when exposed to high temperatures. This water-soluble vitamin is essential for various bodily functions, including the maintenance of connective tissue, skin health, and immune function.

During the drying process, the heat can break down vitamin C, leading to a significant loss of its nutritional value. Unlike fat-soluble vitamins such as A, D, and E, which can withstand higher temperatures and retain more of their potency, vitamin C's chemical structure makes it more vulnerable to oxidative degradation and thermal instability. This vulnerability is why drying methods that involve high temperatures can result in diminished levels of vitamin C in the final product.

Understanding the susceptibility of vitamin C to heat is crucial for food preservation methods and for maximizing the nutritional benefits of dried fruits and vegetables.