不同干燥方式对多头雏菊干花制作的影响

Effects of Different Drying Methods on Dry Daisy Flower Production

为探究不同干燥方式对多头雏菊干花制作的影响,本试验对雏菊花朵进行复合保色剂浸泡,使用鲜花干燥剂包埋之后分别使用微波炉加热、烘箱干燥方式进行处理。结果表明:时间与功率、温度对雏菊的干花制作及护形有着一定影响。其中,采用微波炉加热90 s200 W功率干燥模式,干燥后能保持原色,花朵较接近鲜花,感官效果极佳;采用100℃烘箱加热60 min干燥,花材形态保持最佳,最具观赏性。两种干燥模式相比,微波炉干燥时间较短,干燥完成后颜色保持较好、花瓣干燥品质更高。

To explore effects of different drying methods on the production of multi-head daisy dry flowers,the daisy flowers were soaked in composite color-preserving agent,and then treated with microwave oven heating and oven drying after being embedded in flower desiccants.The results showed that:time,power and temperature had certain effects on the production and shape protection of dry daisy flowers.When adopting the drying mode of the 200 W microwave oven heating for 90 s,the dried flowers could maintain the primary color,and close to fresh flowers with excellent sensory presentation;when adopting the drying mode of 100℃oven drying for 60 min,the dry flowers were highly ornamental as it maintained optimal shape.Compared with the two drying modes,the drying time of microwave oven is shorter,the color remained better after drying,and the drying quality of petals was higher.