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Study on the Application of Freeze Drying and Microwave Drying to Flower

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan

Citation:  Paper number  036075,  2003 ASAE Annual Meeting . (doi: 10.13031/2013.15333)
Authors:   Lingyun Liang, Zhihuai Mao, Y. Cheng
Keywords:   Freeze drying, Microwave drying, Dried flower, Quality

Natural look of dried flowers had an important impact on consumers' preference as a kind of ornamentation. But the shrinkage and color change of flowers took place during drying. Study was conducted on the effects of different drying methods and conditions on drying characteristics and physical properties of large flowers in order to select suitable drying method and to maintain better quality of dried flowers. Experiments were carried on to red Rosa hybrid Hort, dried by different methods including freeze drying and microwave drying. The moisture content, color values, and shape changes of different treatments and sensory acceptability of consumers were measured in this study. Based on the mechanism analysis of microwave drying and experimental data, intermittent microwave operation could be used under the experiment conditions and had uniform and efficient effects on flowers. Different heating time and intermittent tempering time were investigated. A diffusion model for microwave drying was established for modeling the varying moisture content of flowers. The results showed that protecting color in 10% tartaric acid solution then microwave dried by heating 10s and intermittently tempering 45s was the best processing in the experiments. Compared with freeze drying, protecting color then microwave drying process offered a lot of advantages such as faster heating, even drying and nearly same color values in flower drying.

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