Abstract:In this study，edible White Chrysanthemum were taken as the object of study，using vacuum freeze dryer of type LGJ-25C.First of all，the eutectic and the co-melting point of White Chrysanthemum were measured by the way of thermal resistance.The experimental result showed that the eutectic point of White Chrysanthemum was-20℃ and the co-melting point of White Chrysanthemum was-8℃.Followed，on vacuum freeze-drying machine，the final dry basis moisture content，the drying time of White Chrysanthemum，color and shape were researched by changing the heating temperature.The optimum drying White Chrysanthemum route of vacuum freeze-drying had two steps.Firstly the White Chrysanthemum was pre-freezed for 6 h in the cold trap，then the White Chrysanthemum was put into the drying chamber and sublimation dried for 15 h，deabsorption dried for 14 h.The drying process maintained high vacuum degree，and the heating temperature of deabsorption drying maintained 45℃.The research results can provide guidance for practical White Chrysanthemum freeze-drying.