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.