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.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC6431308 | PMC |
| http://dx.doi.org/10.1007/s10068-018-0487-x | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
The high value utilization characteristics of coal gangue powder with emulsified asphalt mastic through rheological and viscoelastic damage theory.
Sci Rep
January 2025
School of Civil Engineering and Communication, North China University of Water Resources and Electric Power, Zhengzhou, 450045, China.
In order to solve the problems of rutting and early fatigue cracks in emulsified asphalt cold recycled pavement, and the shortage of natural stone resources and new environmental hazards caused by the use of traditional limestone powder filler. In this study, coal gangue powder was added to prepare Emulsified Asphalt Mastic (EAM) to improve the rheological properties and fatigue performance. A series of tests, including frequency scanning, temperature scanning, Multiple Stress Creep Recovery (MSCR), Linear Amplitude Scanning (LAS), and Fourier Transform Infrared spectroscopy (FTIR) were conducted.
View Article and Find Full Text PDFAnthraquinone Residues in Dried Walnut () Leaves for Herbal Infusions: Proof of Endogenous Origin via a Sampling-Driven and GC-MS/MS-Based Strategy.
J Agric Food Chem
December 2024
Institute of Pharmacy, University of Regensburg, Universitätsstraße 31, 93053 Regensburg, Germany.
Anthraquinone residues in tea have been linked to atmospheric deposition. However, anthraquinones can also be biosynthesized in plants. In this work, we report on a sample-driven and GC-MS/MS-based analytical strategy to differentiate between endogenous and exogenous anthraquinones in dried walnut () leaves.
View Article and Find Full Text PDFUnlocking the secrets of Neapolitan pizza: A concise review of wood-fired, electric, and gas pizza ovens.
J Food Sci
November 2024
Department for Innovation in the Biological, AgroFood and Forestry Systems, University of Tuscia, VIA S C DE LELLIS, VITERBO, Lazio, Italy.
This review explores the Neapolitan pizza baking process in a traditional wood-fired oven, employing visual color analysis and IR thermal scanning to detail heat exchange mechanisms. During cooking, the oven floor temperature in the pizza area decreased proportionally to the pizza's mass, whereas the free area maintained a constant temperature of 439 ± 3°C. An IR thermal camera indicated that the oven dome temperature reached approximately 480°C with a weak flame and 500°C with a strong flame.
View Article and Find Full Text PDFA theoretical approach based on machine learning for estimation of physical properties of LLDPE in moulding process.
Sci Rep
September 2024
School of Mechanical and Electrical Engineering, Xi'an Traffic Engineering Institute, Xi'an, 710300, Shanxi, China.
This study explores the prediction of mechanical characteristics of linear polyethylene based on oven residence time, employing various regression models and hyper-parameter tuning through the Whale Optimization Algorithm. The dataset comprises one input variable (oven residence time) and three output parameters (Tensile Strength, Impact Strength, and Flexure Strength). The models investigated include Multilayer Perceptron, K-Nearest Neighbors, Support Vector Regression, Polynomial Regression, and Theil-Sen Regression.
View Article and Find Full Text PDFEvaluation of acrylamide concentration in commercial falafel available in Tehran City by different cooking methods: A health risk assessment study.
Food Chem X
October 2024
Department of Food Hygiene, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran.
The objective of current research was to measure the amount of acrylamide in falafel samples by GC-MS (Gas chromatography-mass spectrometry) technique. The results presented, the average amount of acrylamide in falafel samples was 1.23 ± 0.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!