Optimization of Saffron Drying Parameters by using Oven and Microwave using response Surface Methodology

Hakimzadeh, Vahid; Delshad, Salomeh

doi:10.22077/jsr.2017.737.1027

Document Type : Original Article

Authors

Department of food science and technology, Quchan branch, Islamic Azad University, Quchan, Iran.

https://doi.org/10.22077/jsr.2017.737.1027

Abstract

Saffron is an expensive and valuable crop among agriculture and export production of Iran. Crocin, picrocrocin and safranal contents are recognized as color, taste and aroma factors, respectively. Optimization during saffron drying process as the most important stage in post harvesting has a fundamental role in physicochemical properties of this crop. In this work, effects of temperature (at 40-70 ^oC), drying time (80-205 min) and saffron thickness (0.5-2 cm) for oven method and energy microwave (200-800 W), time (4-11 min) and saffron thickness (0.5-2 cm) for drying by microwave investigated on crocin, picrocrocin and safranal contents by response surface methodology (RSM). The results showed that the higher temperatures and shorter times in drying process were more effective on quality properties, while the saffron thickness had not significant effect on quality criteria. In microwave drying, the maximum energy and drying times were caused the highest destruction for crocin, picrocrocin and safranal contents. The best conditions for drying process by oven were determined at 51.2^oC, 112.8 min and 0.5 cm thickness and the highest quality during microwave drying were obtained at 703 W, 6.9 min and 2 cm of thickness by appropriate desirability (> 80%).

Keywords

References

Akhondi, E., Kazemi, A., and Maghsoodi, V., 2012. Determination of a suitable thin layer drying curve model for saffron (Crocus sativus L.) stigmas in an infrared dryer. Sci. Iran. 18(6), 1397-1401. [in Persian with English Summary].

Atefi, M., Akbari Oghaz, A.R., and Mehri, A., 2013. Drying effects on chemical and sensorial characteristics of saffron. Iran. J. Nutr. Sci. Food Technol. 8(3), 201-208. [in Persian with English Summary].

del Campo, C.P., Carmona, M., Maggi, L., Kanakis, C.D., Anastasaki, E.G., Tarantilis, P.A., Polissiou, M.G., and Alonso, G.L., 2009. Effects of mild temperature conditions during dehydration procedures on saffron quality parameters. J. Sci. Food Agric. 90, 719–725.

Gregory, M.J., Menary, R.C., and Davies, N.W., 2005. Effect of drying temperature and air flow on the production and retention of secondary metabolites in saffron. J. Agric. Food Chem. 53, 5969–5975.

Hemmatik, K.A., 2001. Effects of drying methods on quality of saffron (Crocus sativus L.). Pajouhesh Sazandegi. 14(51), 25-31. [in Persian with English Summary].

Iranian National Standar Organization., 2001. Total criteria of saffron and test methods 259. Institute of Standards and Industrial Research of Iran. [in Persian].

ISO-3632-2-2003., 2003. Part I: Specification, Part II: Test Methods. International Organization for Standardization, Geneva.

Madan, C., Kapur, B., and Gupta, U., 1966. Saffron. Econ. Bot. 20(4), 377-385.

Mazloumi, M.T., Taslimi, A., Jamshidi, E., Atefi, M., Haj Seyyed Javadi, N., Komeili Phanoud, R., Seyyed Ahmadian, F., Falahat Pisheh, H.R., and Choobdar, N., 2007. Comparison of the effects of vacuum oven-, freeze-, solar-, and microwave-drying with traditional drying methods on the qualitative characteristics of Ghaen saffron. Iran. J. Nutr. Sci. Food Technol. 2(1), 69-76. [in Persian with English Summary].

Melynk, J.P., Wang, S., Marcone, M.F., 2010. Chemical and biological properties of the world’s most expensive spice: Saffron. Food Res. Int. 43, 1981-1989.

Raina, B.L., Agarwal, S.G., Bhatia, A.K., and Gaur, G.S., 1996. Changes in pigments and volatiles of saffron (Crocus sativus L) during processing and storage. J. Sci. Food Agric. 71, 27-32.

Rios, J., Recio, M., Giner, R., and Manez, S., 1996. An update review of saffron and its active constituents. Phytother. Res. 10(3), 189-93.

Sujata, V., Ravishankar, G., and Venkataraman, L., 1992. Methods for the analysis of the saffron metabolites crocin, crocetins, picrocrocin and safranal for the determination of the quality of the spice using thinlayer chromatography, high-performance liquid chromatography and gas chromatography. J. Chromatogr. A. 624(1), 497-502.

Trantilis, P.A., Beljebbar, A., Manfair, M., Polissou, M. 1998. FT-IR, FT-Raman spectroscopic study of carotenoids from saffron (Crocus sativus L.) and some derivatives. Spectrochim. Acta A 54, 651-657

Winterhalter, P., and Straubinger, M., 2000. Saffron-renewed interest in an ancient spice. Food Rev. Int. 16(1), 39-59.