The reason why flowers look good after microwave drying
The biggest pain point of flower drying is fading, darkening, yellowing, and loss of transparency, and microwave
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The biggest pain point of flower drying is fading, darkening, yellowing, and loss of transparency, and microwave drying is currently one of the effective techniques for preserving the original color of flowers. The fresh flowers dried by microwave have bright, uniform, transparent and natural colors, replicating the state of the flowers when picked to the greatest extent possible.
The reason why the color of the finished product differs greatly from traditional hot air drying and natural air drying is mainly due to the unique heating method of microwave and the characteristics of low-temperature rapid dehydration. At the same time, it effectively avoids the two core problems of flower discoloration: high-temperature pigment decomposition and long-term oxidation browning.
Traditional drying mostly involves heating from the outside in, with the heat first coming into contact with the surface of the petals, which can cause the outer layer of the petals to become too hot and the inner layer to become damp. The surface petals are exposed to high temperature baking for a long time, and the natural color substances in the petals are easily damaged by high temperature, resulting in fading, yellowing, browning, uneven dryness and wetness, and mottled colors.
Microwave heating belongs to the penetrating integral heating method, which relies on high-frequency electromagnetic waves to make the water molecules inside the flowers and in the petal fibers vibrate and generate heat as a whole. The flowers are uniformly heated from the surface and middle layers of the petals to the stamen and stem. There is no local overheating during the entire drying process, which will not burn the pigment structure of the petals. This fundamentally avoids the problems of burnt, yellowed, discolored, and uneven flower color, ensuring that the entire flower color is uniform and consistent.
In addition, once fresh flowers are picked and exposed to air, the active enzymes and pigments inside the petals will undergo oxidation reactions with oxygen, which is also the main reason why fresh flowers naturally dry and turn black and dark. Traditional air drying and hot air drying can take several hours or even one or two days. Fresh flowers are exposed to air and high temperatures for a long time, causing enzymatic browning and oxidation reactions. Natural pigments are continuously decomposed and lost, resulting in dull and aged colors.
The biggest advantage of microwave drying is its extremely fast dehydration speed, which can complete the overall dehydration and drying of fresh flowers in a short period of time. After the rapid loss of moisture in flowers, the activity of petal cells and enzymes rapidly decreases, greatly reducing the duration of contact between flowers and oxygen and high temperature, directly inhibiting oxidative browning reactions. The pigments have not yet decomposed or deteriorated, and the flowers have already completed shaping and drying, perfectly locking in the original color of the flowers.
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