The Sarcocornia genus is an extreme salt-tolerant plant that can be cultivated in saline habitats almost worldwide. To preserve Sarcocornia perennis, convective drying experiments were conducted and their effects on the physico-chemical properties and phenolic content of the plant were studied using conventional and vibrational spectroscopy techniques. The drying process of Sarcocornia perennis at temperatures of 40 °C, 50 °C, 60 °C and 70 °C revealed three periods of convective drying process with drying times ranging between 4.5 and 24.9 h, respectively to higher and lower temperatures. The heating-up period can be neglected as compared with the drying process, and the duration of constant rate period, as a percentage of the total drying time, ranged between 34 and 20% respectively at 40 °C and 70 °C. The Modified Page model was proposed to describe the drying process at the different temperatures. From a nutritional point of view, this halophyte plant may be considered as a good source of fibres, phenolic compounds and natural minerals, such as sodium, potassium, calcium and magnesium. The convective drying, in the temperature range currently used, was found to preserve the colour, nutritional characteristics and phytochemical value of Sarcocornia perennis. These results were confirmed by FTIR-ATR and highlight the potential use of the dried plant in novel food products.

该Sarcocornia属是一个极端的耐盐植物可以在盐水栖息地种植几乎全世界。为了保存多年生肉角菌，进行了对流干燥实验，并使用常规和振动光谱技术研究了它们对植物理化性质和酚类含量的影响。多年生肉豆蔻的干燥过程在 40 °C、50 °C、60 °C 和 70 °C 的温度下显示了三个对流干燥过程，干燥时间分别在 4.5 和 24.9 小时之间，更高和更低的温度。与干燥过程相比，加热期可以忽略不计，恒速期的持续时间占总干燥时间的百分比分别在 40°C 和 70°C 下介于 34% 和 20% 之间。提出了修改页面模型来描述不同温度下的干燥过程。从营养的角度来看，这种盐生植物可以被认为是纤维、酚类化合物和天然矿物质（如钠、钾、钙和镁）的良好来源。发现在当前使用的温度范围内对流干燥可以保持颜色，多年生肉豆蔻。FTIR-ATR 证实了这些结果，并突出了干燥植物在新型食品中的潜在用途。