THE COMPARISON OF THE EFFECTS OF THE SOLAR, VACUUM AND TRADITIONAL WAYS OF DRYING ON THE QUALITATIVE CHARACTERISTICS OF THE IRANIAN SAFFRON

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TASLIMI AGHDAS; MAZLOUMI M.T.; JAMSHIDI ESMAEIL

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2006 | Volume:3 | Issue:3 Page(s): 9-18

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Title

THE COMPARISON OF THE EFFECTS OF THE SOLAR, VACUUM AND TRADITIONAL WAYS OF DRYING ON THE QUALITATIVE CHARACTERISTICS OF THE IRANIAN SAFFRON

Author(s)

TASLIMI AGHDAS | MAZLOUMI M.T. | JAMSHIDI ESMAEIL | Issue Writer Certificate

Keywords

SAFFRONQ3

DRYING METHODSQ3

QUALITATIVE CHARACTERISTICSQ3

SAFRANALQ3

CROCINEQ3

PICROCROCINQ3

Abstract

SAFFRON is one of the important agricultural products in Iran and has got importance in the Iranian agricultural export products. Iranian SAFFRON dries under uncontrolled condition, as a result it’s got low quality. The aim of this study was to determine the effects of the three different ways of dehydration: Solar, Vacuum and Traditional on the QUALITATIVE CHARACTERISTICS of the SAFFRON. The samples were picked randomly from the SAFFRON farm on the Qayan city, The stigma's separated from the flowers and the chemical tests were done on the fresh stigma's and samples dried under controlled conditions(vacuum, solar) and then they were compared with the traditionally dried one's. Quality attributes of dried samples were determined by chemical, microbial and sensory tests and compared with traditionally dried samples. Results of the chemical test indicated that, the amount of the CROCINE was high in solar, vacuum oven dried samples, in compare with traditionally dried samples (shade & R.T): the SAFRANAL measured by HPLC method was the same in dried samples in three methods. The results of the sensory tests on color, aroma and texture showed that, the color in dried state was desirable in vacuum and solar dried than traditionally dried samples, color in liquid state, (vacuum dried, solar dried samples) had desirable quality. The microbial tests on samples, indicating that, the solar and vacuum dried samples were in standard levels but traditional dried samples were not in the standard level. In conclusion, if we consider the quality parameters (color, aroma, texture and microbial status of dried SAFFRON), the quality of the solar and vacuum dried samples was high to campare with the traditionally dried samples. As a result the solar and vacuum methods of dehydration can be applicable for SAFFRON preservation.

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APA: Copy

TASLIMI, AGHDAS, MAZLOUMI, M.T., & JAMSHIDI, ESMAEIL. (2006). THE COMPARISON OF THE EFFECTS OF THE SOLAR, VACUUM AND TRADITIONAL WAYS OF DRYING ON THE QUALITATIVE CHARACTERISTICS OF THE IRANIAN SAFFRON. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 3(3), 9-18. SID. https://sid.ir/paper/72080/en

Vancouver: Copy

TASLIMI AGHDAS, MAZLOUMI M.T., JAMSHIDI ESMAEIL. THE COMPARISON OF THE EFFECTS OF THE SOLAR, VACUUM AND TRADITIONAL WAYS OF DRYING ON THE QUALITATIVE CHARACTERISTICS OF THE IRANIAN SAFFRON. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2006;3(3):9-18. Available from: https://sid.ir/paper/72080/en

IEEE: Copy

AGHDAS TASLIMI, M.T. MAZLOUMI, and ESMAEIL JAMSHIDI, “THE COMPARISON OF THE EFFECTS OF THE SOLAR, VACUUM AND TRADITIONAL WAYS OF DRYING ON THE QUALITATIVE CHARACTERISTICS OF THE IRANIAN SAFFRON,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 3, no. 3, pp. 9–18, 2006, [Online]. Available: https://sid.ir/paper/72080/en

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