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Journal of Medicinal Plants and By-products، جلد ۱۱، شماره Special، صفحات ۱۱۷-۱۲۵
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عنوان انگلیسی The Impacts of Fluidized and Static Bed Drying Methods on Bio-active Compounds and Antioxidant Properties of Saffron Petal
چکیده انگلیسی مقاله Saffron petal was dried from 85% to 10% moisture content with fixed layer bed (FLB), semi fluidized bed (SFB) and fully fluidized bed (FFB) at temperatures (t) of 35, 45 and 55 °C. The airflow (v) of FLB, SFB and FFB were 0.2, 0.7 and 1.7 ms-1, respectively. When the t/v ratio increased in each method, the dehydration time decreased considerably. The dehydration times and drying rates of saffron petal for FLB (v = 0.2 ms-1& t = 35 °C) and FFB (v = 1.7 ms-1& t = 55 °C) were “570 & 30 min” and “0.13 & 2.50 gH2O/min”, respectively. When the airflow increased from 0.2 to 0.7 and then to 1.7 ms-1, the phenolic, anthocyanin & antioxidant contents of dried saffron petal improved to about 6, 15 & 15% and then to 15, 20 & 42%, respectively. However, by increasing air temperature from 35 to 45°, their phenolic and anthocyanin contents did not change significantly. However, sharp reductions of 20, 23 and 41% respectively were noticed in phenolic and anthocyanin contents and antioxidant activities of saffron petal when the drying temperature exceeded 45 and reached to 55 °C. Overall, the fresh saffron petal dehydrated at 45 °C with FFB had the highest phenolic and anthocyanin contents and antioxidant activities.
کلیدواژه‌های انگلیسی مقاله Saffron petals, fluidized bed, Drying methods, Phenolic compounds, anthocyanins
نویسندگان مقاله Mosarreza Houshmand-Dalir |
Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran

Hamid Tavakolipour |
Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran

Hossein Chaji |
Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO, Mashhad, Iran

Ahmad Kalbasi-Ashtari |
Department of Food Science and Technology, Faculty of Agricultural Technology and Engineering, University of Tehran, Karaj, Iran

Parvin Sharayei |
Department of Food Science and Technology, Faculty of Agricultural Technology and Engineering, University of Tehran, Karaj, Iran

نشانی اینترنتی https://jmpb.areeo.ac.ir/article_124538_ba7fa9bba5f15322a235979acb811938.pdf
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