A study on dehydration of dutch rose and value added products

Abstract

Beauty and quality of flowers can be retained from few months to several years by applying suitable drying techniques. Experimental and explorative study was conducted to evaluate the dried flowers for value added products. For development of value added products, Dutch rose and three drying techniques i.e., air, desiccant, and microwave oven drying was used. A panel of five judges were assessed the quality parameters of Dutch rose. An observation sheet was developed to evaluate the dried flower products by selected 30 respondents. The study revealed that among three different drying techniques, embedding in silica gel drying obtained the maximum scores for quality parameters hence, flowers which dried in silica gel embedding media were used for the development of dried flower products. Majority (93.33%) of the respondents had very good response towards visual appearance and shape (70.00%) of the potpourri product. ANOVA was used to evaluate the result.