Use of sulforaphane-rich broccoli is limited by sulforaphane thermal instability.

During tray drying there's synthesis and degradation of sulforaphane depending on T.

Sulforaphane evolution profiles adjust to a first-order kinetic model with r > 0.90

The highest sulforaphane content at X/X₀ = 0.1 was 67.6 mg/100 g DW (70°C–4 h drying).

This value is the highest reported so far in any dehydrated food.