摘要 : The edible rose (Rosa Crimson Glory) petals were dried using infrared-assistedspouted bed drying technology. The effects of different drying temperature conditions(30, 35, 40, 45, and 50℃, as well as stepped heating drying [SHD] ... 展开 The edible rose (Rosa Crimson Glory) petals were dried using infrared-assistedspouted bed drying technology. The effects of different drying temperature conditions(30, 35, 40, 45, and 50℃, as well as stepped heating drying [SHD] andstepped cooling drying) on the drying characteristics, physicochemical properties,antioxidant capacity, and changes in volatile flavor compounds of the rosepetals were investigated. The results showed that the drying time was shortenedwith increasing drying temperature. Both variable temperature dryingprocesses gave the shortest drying times. Optimal color retention of rose petalswas achieved at a constant temperature of 40℃ and SHD. Increased drying temperatureresulted in higher water-soluble polysaccharide content in the driedrose petals, whereas lower temperatures facilitated anthocyanin preservation.The variable temperature drying processes favored the retention ofwater-solublepolysaccharides in rose petals, but not anthocyanins. Regarding antioxidantcapacity, the samples dried at 40℃ and those subjected to the two variabletemperature drying processes performed better. This study also analyzed the differencesin volatile flavor compounds of rose petals dried under different dryingconditions. Itwas found that the majority of volatile flavor compounds in the rosepetals dried by SHD exhibited higher content levels than the other drying conditions.Therefore, considering a thorough evaluation of all relevant factors, it wasclear that utilizing the SHD process was the most efficient method for obtainingthe best quality rose petals overall. 收起