EFFECTS OF FREEZE - DRYING PROCESSES ON THE QUALITATIVE CHARACTERISTICS OF IRANIAN SAFFRON

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ATEFI M.; TASLIMI A.; HASSAS M.R.; MAZLOUMI M.T.

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2004 | Volume:1 | Issue:2 Page(s): 41-49

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Information Journal Paper

Title

EFFECTS OF FREEZE - DRYING PROCESSES ON THE QUALITATIVE CHARACTERISTICS OF IRANIAN SAFFRON

Author(s)

ATEFI M. | TASLIMI A. | HASSAS M.R. | MAZLOUMI M.T. | Issue Writer Certificate

Keywords

SAFFRONQ3

FREEZE-DRYINGQ3

CROCINQ3

PICROCROCINQ4

SAFRANALQ3

Abstract

The traditional way of drying (under uncontrolled condition) has adverse effects on the quality of SAFFRON. It dries in shade and uncontrolled condition. This research is carried out to determine the effects of FREEZE-DRYING process on the quality parameters of SAFFRON and compare with the traditional method. The methodology of the research was experimental. The fresh SAFFRON stigmas dried both in traditional condition (R. T & shade) and freeze drying condition (freezing time 5 & 40 hours, drying condition temp -18oC, chamber pressure 0.5 mmHg and time 20 hours) . Quality attributes of dried SAFFRON were determined with chemical, microbial and sensory tests. Results, indicated that, the amount of CROCIN and PICROCROCIN was higher in freeze dried samples (P<0.05). SAFRANAL was high in traditional samples. The datas on sensory factors (aroma & color), for aroma (dried & solution) there were no significant difference between samples, for color there were significant difference between all dried samples (P<0.00), but for samples solution there were no significant difference between all samples (P<0.05). The result of microbial tests, E. coli was negative, and the number of coliforms molds and yeasts were low in freeze dried SAFFRON. Since dried stigmas of SAFFRON is a very high value material due to its application in foods, as a result freeze - drying can be used as one method to produce SAFFRON with acceptable quality.

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APA: Copy

ATEFI, M., TASLIMI, A., HASSAS, M.R., & MAZLOUMI, M.T.. (2004). EFFECTS OF FREEZE - DRYING PROCESSES ON THE QUALITATIVE CHARACTERISTICS OF IRANIAN SAFFRON. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 1(2), 41-49. SID. https://sid.ir/paper/71849/en

Vancouver: Copy

ATEFI M., TASLIMI A., HASSAS M.R., MAZLOUMI M.T.. EFFECTS OF FREEZE - DRYING PROCESSES ON THE QUALITATIVE CHARACTERISTICS OF IRANIAN SAFFRON. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2004;1(2):41-49. Available from: https://sid.ir/paper/71849/en

IEEE: Copy

M. ATEFI, A. TASLIMI, M.R. HASSAS, and M.T. MAZLOUMI, “EFFECTS OF FREEZE - DRYING PROCESSES ON THE QUALITATIVE CHARACTERISTICS OF IRANIAN SAFFRON,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 1, no. 2, pp. 41–49, 2004, [Online]. Available: https://sid.ir/paper/71849/en

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