不同干燥方法对玫瑰花瓣质量的影响

Effects of Different Drying Methods on Quality of Rose Petals

研究热风和微波真空干燥的玫瑰花瓣干燥特性曲线和温度变化,比较不同干燥方法对玫瑰花瓣干燥速率和品质的影响。结果表明,热风干燥时间长达14h,对保持玫瑰花瓣的形状和颜色均一效果很差;微波真空干燥可以很好地保持玫瑰花瓣的形状和颜色,真空度越高,物料体内水分蒸腾而干燥的速度越快,物料温升越低;随着微波功率增加,干燥时间大大缩短;微波真空加护色干燥的玫瑰花瓣颜色鲜艳,保存时间长,是理想的玫瑰花瓣干燥方法。

An experiment was conducted to study the drying characteristic curve and temperature change in rose petals dried by hot air and microwave vacuum.Effects of different drying methods on drying rate and quality of rose petals were compared.Results show that the drying time required by the hot air drying method lasts up to 14 hours,and it is hard to keep the rose petals in shape and give them uniform color.However,microwave vacuum drying can maintain the shape and color of rose petals.With vacuum pressure increasing,the drying rate increases due to fast moisture vapor transpiration and temperature rise decreases.Drying time decreases greatly with increased microwave power.Microwave vacuum drying together with color protection is the ideal drying method for making rose petals colorful and preserving for a long time.