Effects of Different Drying Methods on Moisture Content, Drying time and Qualitative Criteria of Saffron Stigma

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MOLLAFILABI ABDOLLAH; KHORRAMDEL SOROOR; SHABAHANG JAVAD

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Journal: JOURNAL OF SAFFRON RESEARCH Year:2020 | Volume:7 | Issue:2 Page(s): 177-188

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Title

Effects of Different Drying Methods on Moisture Content, Drying time and Qualitative Criteria of Saffron Stigma

Author(s)

MOLLAFILABI ABDOLLAH | KHORRAMDEL SOROOR | SHABAHANG JAVAD | Issue Writer Certificate

Keywords

Chemical propertiesQ1

Freezing techniqueQ1

MicrowaveQ1

SafranalQ2

Abstract

Saffron is considered to be one of the most expensive agricultural products in the world. Saffron specific compounds are crocin, picrocrocin and Safranal. Different drying methods not only differ in energy consumption but also, influence the chemical and sensory properties of saffron. Accordingly, the current study was aimed to investigate the effect of different drying techniques on quality of saffron. The experiment was laid out as a completely randomized design with four replications at Ferdowsi University of Mashhad Faculty of Agriculture, Mashhad Iran in 2017. Four different drying techniques i. e. traditional technique (shade dried at laboratory temperature), oven (at 40, 60 and 80° C), Microwave (at 200, 400 and 600 watts), freeze (at-18° C for 5 hr and then heating at 60± 5° C with evacuation intervals of 15, 10, 10 and 10 minutes) were considered as the treatments. Chemical tests were performed according to ISO 3632-2 (E) 1993 and Safranal content was measured using chromatography. The results indicated that the highest and the lowest moisture content were observed in traditional method (7. 23%) and Microwave technique at 600 w (1. 47%), respectively. Freezing technique declined drying time compared to traditional method up to 69%. Chemical properties of stigma including moisture percentage, total ash, insoluble ash in acid and soluble extract in cold water and nitrogen are in accordance with Iranian National Standards. The maximum picrocrocin (140. 66%) and Safranal (42. 64%) were obtained when stigmas were dried using Microwave technique at 600 w. The maximum crocin percentage was related to Freezing technique (299. 64 mg. kg-1). The maximum (245. 91 mg. kg-1) and minimum (88. 15) Safranal weight percentage were observed when freezing and traditional techniques were practiced. The lowest picrocrocin, Safranal and crocin contents were obtained for oven at 800° C with 38. 01, 13. 18 and 109. 44%, respectively. According to the results, although preserving all the qualitative features of saffron during drying process seems difficult, in order to achieve a higher level of quality controlled methods such as Microwave or Freezing techniques are recommended.

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APA: Copy

MOLLAFILABI, ABDOLLAH, KHORRAMDEL, SOROOR, & SHABAHANG, JAVAD. (2020). Effects of Different Drying Methods on Moisture Content, Drying time and Qualitative Criteria of Saffron Stigma. JOURNAL OF SAFFRON RESEARCH, 7(2 ), 177-188. SID. https://sid.ir/paper/240396/en

Vancouver: Copy

MOLLAFILABI ABDOLLAH, KHORRAMDEL SOROOR, SHABAHANG JAVAD. Effects of Different Drying Methods on Moisture Content, Drying time and Qualitative Criteria of Saffron Stigma. JOURNAL OF SAFFRON RESEARCH[Internet]. 2020;7(2 ):177-188. Available from: https://sid.ir/paper/240396/en

IEEE: Copy

ABDOLLAH MOLLAFILABI, SOROOR KHORRAMDEL, and JAVAD SHABAHANG, “Effects of Different Drying Methods on Moisture Content, Drying time and Qualitative Criteria of Saffron Stigma,” JOURNAL OF SAFFRON RESEARCH, vol. 7, no. 2 , pp. 177–188, 2020, [Online]. Available: https://sid.ir/paper/240396/en

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