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M., HydroquinoneInduced Depigmentation: Case Report and Review of the Literature, Dermatitis 25, no

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4.1 H 2 and food drying In food drying, the inclusion of H 2 in the drying atmosphere, besides CO 2 and N 2 gases called Reducing Atmosphere Drying (RAD), showed a protective effect on the nutritional and sensory properties of many fruits, including apples and apricots ( 2 -incorporated atmosphere in drying fruits allowed the obtaining of dried products with the closest color values (darklightness ( L* ), greenred ( a* ), blue-yellow ( b* ) and total color change ( E )) to the fresh sample compared with freeze, hot air, and vacuum drying methods