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   the impacts of fluidized and static bed drying methods on bio-active compounds and antioxidant properties of saffron petal  
   
نویسنده houshmand-dalir mosarreza ,sharayei parvin ,tavakolipour hamid ,kalbasi-ashtari ahmad ,chaji hossein
منبع journal of medicinal plants and by-products - 2022 - دوره : 11 - شماره : Special - صفحه:117 -125
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.
کلیدواژه saffron petals ,fluidized bed ,drying methods ,phenolic compounds ,anthocyanins
آدرس islamic azad university, sabzevar branch, department of food science and technology, iran, agricultural research education and extention organization (areeo), khorasan razavi agricultural and natural resources research and education center, agricultural engineering research department, iran, islamic azad university, sabzevar branch, department of food science and technology, iran, university of tehran, faculty of agricultural technology and engineering, department of food science and technology, iran, agricultural research education and extention organization (areeo), khorasan razavi agricultural and natural resources research and education center, agricultural engineering research department, iran
پست الکترونیکی hchaji53@gmail.com
 
     
   
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