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Houshmand-Dalir, Mosarreza, Tavakolipour, Hamid, Chaji, Hossein, Kalbasi-Ashtari, Ahmad, Sharayei, Parvin. (1401). The Impacts of Fluidized and Static Bed Drying Methods on Bio-active Compounds and Antioxidant Properties of Saffron Petal. سامانه مدیریت نشریات علمی, 11(Special), 117-125. doi: 10.22092/jmpb.2020.128832.1166
Mosarreza Houshmand-Dalir; Hamid Tavakolipour; Hossein Chaji; Ahmad Kalbasi-Ashtari; Parvin Sharayei. "The Impacts of Fluidized and Static Bed Drying Methods on Bio-active Compounds and Antioxidant Properties of Saffron Petal". سامانه مدیریت نشریات علمی, 11, Special, 1401, 117-125. doi: 10.22092/jmpb.2020.128832.1166
Houshmand-Dalir, Mosarreza, Tavakolipour, Hamid, Chaji, Hossein, Kalbasi-Ashtari, Ahmad, Sharayei, Parvin. (1401). 'The Impacts of Fluidized and Static Bed Drying Methods on Bio-active Compounds and Antioxidant Properties of Saffron Petal', سامانه مدیریت نشریات علمی, 11(Special), pp. 117-125. doi: 10.22092/jmpb.2020.128832.1166
Houshmand-Dalir, Mosarreza, Tavakolipour, Hamid, Chaji, Hossein, Kalbasi-Ashtari, Ahmad, Sharayei, Parvin. The Impacts of Fluidized and Static Bed Drying Methods on Bio-active Compounds and Antioxidant Properties of Saffron Petal. سامانه مدیریت نشریات علمی, 1401; 11(Special): 117-125. doi: 10.22092/jmpb.2020.128832.1166

The Impacts of Fluidized and Static Bed Drying Methods on Bio-active Compounds and Antioxidant Properties of Saffron Petal

Journal of Medicinal plants and By-Products
دوره 11، Special، تیر 2022، صفحه 117-125    اصل مقاله (320.7 K)
نوع مقاله: Research Paper
شناسه دیجیتال (DOI): 10.22092/jmpb.2020.128832.1166
نویسندگان
Mosarreza Houshmand-Dalir1؛ Hamid Tavakolipour* 1؛ Hossein Chaji2؛ Ahmad Kalbasi-Ashtari3؛ Parvin Sharayei3
1Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
2Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO, Mashhad, Iran
3Department of Food Science and Technology, Faculty of Agricultural Technology and Engineering, University of Tehran, Karaj, Iran
چکیده
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.
کلیدواژه‌ها
Saffron petals؛ Fluidized bed؛ Drying methods؛ Phenolic compounds؛ Anthocyanins
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