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A comprehensive analysis and comparison between vacuum and electric oven drying methods on Chinese saffron (Crocus sativus L.)

  • Chong Yao
  • Xiao-Dong Qian
  • Gui-Fen Zhou
  • Shu-Wei Zhang
  • Li-Qin Li
  • Qiao-Sheng Guo
Article
  • 15 Downloads

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.

Keywords

Saffron Thin layer drying Kinetic model Vacuum oven dry Electric oven dry 

Notes

Acknowledgements

This research was supported by Zhejiang Provincial Natural Science Foundation of China under Grant No. LQ15H280001 and National Natural Science Foundation of China (Nos. 81403032, 31600255), Huzhou Science and Technology Project (No. 2017GY34).

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflict of interest.

Supplementary material

10068_2018_487_MOESM1_ESM.tif (3.4 mb)
Fig.S1. Comparison of experimental and predicted moisture ratio for saffron drying using the Midilli et al. model. (A): electric oven drying; (B): vacuum oven drying (TIFF 3531 kb)
10068_2018_487_MOESM2_ESM.tif (3.1 mb)
Fig.S2. The linear correlation between lnMR and drying time. The color indicated different temperature conditions. (A): electric oven drying; (B): vacuum oven drying (TIFF 3146 kb)
10068_2018_487_MOESM3_ESM.tif (165 kb)
Fig.S3. The linear correlation between the value of lnDeff and 1/T. Electric oven drying is in pink and vacuum oven drying is in green. (TIFF 164 kb)
10068_2018_487_MOESM4_ESM.docx (14 kb)
Supplementary material 4 (DOCX 14 kb)
10068_2018_487_MOESM5_ESM.docx (14 kb)
Supplementary material 5 (DOCX 13 kb)

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Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media B.V., part of Springer Nature 2018

Authors and Affiliations

  • Chong Yao
    • 1
    • 2
  • Xiao-Dong Qian
    • 2
  • Gui-Fen Zhou
    • 3
  • Shu-Wei Zhang
    • 4
  • Li-Qin Li
    • 2
  • Qiao-Sheng Guo
    • 1
  1. 1.Institute of Chinese Medicinal MaterialsNanjing Agricultural UniversityNanjingPeople’s Republic of China
  2. 2.Pharmaceutical DepartmentHuzhou Central HospitalHuzhouPeople’s Republic of China
  3. 3.Pharmaceutical CollegeZhejiang Chinese Medical UniversityHangzhouPeople’s Republic of China
  4. 4.Laboratory for Functional Foods and Human Health, Center for Excellence in Post-Harvest TechnologiesNorth Carolina Agricultural and Technical State UniversityKannapolisUSA

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