Research Progress on the Drying Technologies of Chrysanthemum

CHEN Qiang; MIAO Wen-juan; ZHA Jing; LING Qian-qian; SUN Yan-hui

doi:10.13386/j.issn1002-0306.2019.14.059

CHEN Qiang, MIAO Wen-juan, ZHA Jing, LING Qian-qian, SUN Yan-hui. Research Progress on the Drying Technologies of Chrysanthemum[J]. Science and Technology of Food Industry, 2019, 40(14): 359-362,368. DOI: 10.13386/j.issn1002-0306.2019.14.059

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Research Progress on the Drying Technologies of Chrysanthemum

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The fresh chrysanthemums need to be dried as soon as possible because they are extremely difficult to preserve which has a water content of more than 80%. In recent years, researchers at home and abroad had carried out a lot of researches on the drying technologies of chrysanthemums. The research progress of different drying technologies of chrysanthemum was reviewed in this paper including conventional drying technology, modern drying technology and microwave combined drying technology in order to provide more reference for the selection and application of chrysanthemum drying technology.

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Research Progress on the Drying Technologies of Chrysanthemum

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