51. A comprehensive analysis and comparison between vacuum and electric oven drying methods on Chinese saffron (Crocus sativus L.)
- Author
-
Qian Xiaodong, Gui-Fen Zhou, Yao Chong, Shu-Wei Zhang, Liqin Li, and Qiao-Sheng Guo
- Subjects
Materials science ,biology ,ved/biology ,Ultra-high vacuum ,ved/biology.organism_classification_rank.species ,020101 civil engineering ,02 engineering and technology ,010502 geochemistry & geophysics ,biology.organism_classification ,Pulp and paper industry ,01 natural sciences ,Applied Microbiology and Biotechnology ,Article ,0201 civil engineering ,Vacuum furnace ,Crocus sativus ,Aroma ,0105 earth and related environmental sciences ,Food Science ,Biotechnology - Abstract
The red stigmas of saffron are one of the most expensive spices in the world and serve as a traditional Chinese medicine. More saffron has been cultivated in China, and different drying technologies have been studied. However, a comprehensive and comparative analysis of different drying approaches has not been well studied. In this study, we compared electric oven and vacuum oven drying approaches on saffron. We found saffron was dried quicker under high vacuum drying mode with high temperature and the quicker drying rate provided, the more open microstructural interstices on the saffron surface. Both methods were best fit to Midilli and Kucuk model. Besides, the coloring, aroma and bitterness strength after drying showed the similar results. In sum, our data suggested the optimal drying temperature was 100 °C for 20 min for two evaluated methods, however considering the machine cost, the electric oven drying would be the first choice. ELECTRONIC SUPPLEMENTARY MATERIAL: The online version of this article (10.1007/s10068-018-0487-x) contains supplementary material, which is available to authorized users.
- Published
- 2018