Effects of different drying methods on the physicochemical and sensory properties of saffron

Author(s):

Aghaei A. * , Jafari S. M. , Ghorbani M. , Hemmati Kh

Message:
Abstract:
Saffron is an expensive spice in the world which is used in different industries. The most important post-harvest process of saffron is drying of its stigma. Therefore, in this study, the effect of Refractance Window drying (RWD), hot air drying of saffron in three temperatures (60, 70 and 80°C), and drying in room temperature (25°C) on physicochemical and sensory properties of saffron were investigated. Data were analyzed by ANOVA and Duncan test (p
Keywords:

Saffron , Bioactive components , Drying , Refractance Window dryer

Language:
Persian
Published:
Food Science and Technology, Volume:14 Issue: 4, 2017
Pages:
129 to 138
https://www.magiran.com/p1711310