Drying kinetics and storage stability of Gamari flowers intended for tea brewing

This study investigated the desorption isotherms and optimal tray drying conditions for Gamari (So) flowers, focusing on flavonoid retention and microbial safety. The Modified Henderson and Modified Oswin models best described the desorption behavior of both fresh and blanched flowers. Tray drying at 50°C, 60°C, and 70°C showed that higher temperatures improved drying rates and reduced drying time. The Modified Page model accurately predicted drying kinetics, with drying constants following the Arrhenius equation. Fresh flowers dried at 60°C retained the highest total flavonoid content (TFC) (p < 0.05). During storage at 25°C and 35°C, TFC degradation followed a first-order model, with predicted shelf life of 8 and 7 months in aluminum foil packaging, respectively. Microbiological analysis confirmed the absence of pathogens, yeast, and mold for up to 6 months. These findings support the development of safe, shelf-stable Gamari-based products such as tea bags, offering potential for commercial applications with preserved bioactive quality.