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Drying Technology
An International Journal
Volume 29, 2011 - Issue 14
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Original Articles

Freeze Drying of Saffron (Crocus sativus L.)

Bahadir Acar Department of Machine Education, Karabük University, Karabük, Turkey
,
Hasan Sadikoglu Department of Chemical Engineering, Gebze Institute of Technology, Gebze, Kocaeli, TurkeyCorrespondence[email protected]
&
Mehmet Ozkaymak Department of Machine Education, Karabük University, Karabük, Turkey
Pages 1622-1627 | Published online: 18 Aug 2011

Citations (33)

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Read on this site (4)

Xu Duan, Xiaotong Yang, Guangyue Ren, Yuqi Pang, Lili Liu & Yunhong Liu. (2016) Technical aspects in freeze-drying of foods. Drying Technology 34:11, pages 1271-1285.
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Sofia Papadaki, Magdalini Krokida, Dimitrios Economides & Emmanuel Koukios. (2014) Effect of Drying Methods on Dyeing Capacity of Dyestuff Plant Materials. Drying Technology 32:12, pages 1500-1511.
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Konstantina Kyriakopoulou, Athina Pappa, Magdalini Krokida, Anastasia Detsi & Panagiotis Kefalas. (2013) Effects of Drying and Extraction Methods on the Quality and Antioxidant Activity of Sea Buckthorn (Hippophae rhamnoides) Berries and Leaves. Drying Technology 31:9, pages 1063-1076.
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Kemal Polat & Volkan Kirmaci. (2012) A Novel Data Preprocessing Method for the Modeling and Prediction of Freeze-Drying Behavior of Apples: Multiple Output–Dependent Data Scaling (MODDS). Drying Technology 30:2, pages 185-196.
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Articles from other publishers (29)

Bahadir ACAR, Abdullah DAĞDEVİREN, Büşra Meryem YILDIZ & Prof. Dr. Mehmet ÖZKAYMAK. (2023) Determination freeze-drying characteristics of ottoman strawberries. Gazi University Journal of Science 36:3, pages 1247-1257.
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Cándida Lorenzo, Golnaz Shadmani, Hajar Valouzi, Natalia Moratalla-López, Habibullah Bahlolzada, Rosario Sánchez-Gómez, Akbar Dizadji & Gonzalo L. Alonso. (2023) Saffron Stigmas Apocarotenoid Contents from Saffron Latent Virus (SaLV)-Infected Plants with Different Origins and Dehydration Temperatures. Horticulturae 9:8, pages 933.
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Khaled Ali HAGIG, Bahadır ACAR, Edip TAŞKESEN, Edip TAŞKESEN, Edip TAŞKESEN & Mehmet ÖZKAYMAK. (2023) Freeze-drying kinetics and diffusion modeling of hawthorn. Journal of Thermal Engineering 9:4, pages 876-884.
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Faroogh Sharifian, Zahra Rostami Gharkhloo, Abolfazl Akhoundzadeh Yamchi & Mohammad Kaveh. (2023) Infrared and hot drying of saffron petal ( Crocus sativus L.): Effect on drying, energy, color, and rehydration . Journal of Food Process Engineering 46:7.
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Renata Matraszek-Gawron, Mirosława Chwil, Karol Terlecki & Michał Marian Skoczylas. (2022) Current Knowledge of the Antidepressant Activity of Chemical Compounds from Crocus sativus L.. Pharmaceuticals 16:1, pages 58.
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Raul Avila-Sosa, Guadalupe Virginia Nevárez-Moorillón, Carlos Enrique Ochoa-Velasco, Addí Rhode Navarro-Cruz, Paola Hernández-Carranza & Teresa Soledad Cid-Pérez. (2022) Detection of Saffron’s Main Bioactive Compounds and Their Relationship with Commercial Quality. Foods 11:20, pages 3245.
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Mahsa Aghhavani Shajari & Parviz Rezvani Moghaddam. (2022) Are the apocarotenoids content and colorimetric traits of saffron (Crocus sativus L.) affected by some post harvesting operations?. Journal of Stored Products Research 97, pages 101967.
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Yoon Hlaine Barani, Min Zhang, Arun S. Mujumdar & Lu Chang. (2022) Preservation of color and nutrients in anthocyanin‐rich edible flowers: Progress of new extraction and processing techniques. Journal of Food Processing and Preservation.
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Teresa Soledad Cid-Pérez, Guadalupe Virginia Nevárez-Moorillón, Carlos Enrique Ochoa-Velasco, Addí Rhode Navarro-Cruz, Paola Hernández-Carranza & Raúl Avila-Sosa. (2021) The Relation between Drying Conditions and the Development of Volatile Compounds in Saffron (Crocus sativus). Molecules 26:22, pages 6954.
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Deepak Kothari, Rajesh Thakur & Rakesh Kumar. (2021) Saffron (Crocus sativus L.): gold of the spices—a comprehensive review. Horticulture, Environment, and Biotechnology 62:5, pages 661-677.
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Yongsheng Pei, Zhenfeng Li, Wanxiu Xu, Chunfang Song, Jing Li & Feihu Song. (2021) Effects of ultrasound pretreatment followed by far-infrared drying on physicochemical properties, antioxidant activity and aroma compounds of saffron (Crocus sativus L.). Food Bioscience 42, pages 101186.
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Aarón García-Blázquez, Natalia Moratalla-López, Cándida Lorenzo, M. Rosario Salinas & Gonzalo L. Alonso. (2021) Effect of Crocus sativus L. Stigmas Microwave Dehydration on Picrocrocin, Safranal and Crocetin Esters. Foods 10:2, pages 404.
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Natalia Moratalla-López, Shirin Parizad, Mina Koohi Habibi, Stephan Winter, Siamak Kalantari, Sayanta Bera, Candida Lorenzo, M. Valle García-Rodríguez, Akbar Dizadji & Gonzalo L. Alonso. (2021) Impact of two different dehydration methods on saffron quality, concerning the prevalence of Saffron latent virus (SaLV) in Iran. Food Chemistry 337, pages 127786.
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Loriana Cardone, Donato Castronuovo, Michele Perniola, Nunzia Cicco & Vincenzo Candido. (2020) Saffron (Crocus sativus L.), the king of spices: An overview. Scientia Horticulturae 272, pages 109560.
Crossref
Renata Różyło. (2020) Recent trends in methods used to obtain natural food colorants by freeze-drying. Trends in Food Science & Technology 102, pages 39-50.
Crossref
S.A. Tabibian, M. Labbafi, G.H. Askari, A.R. Rezaeinezhad & H. Ghomi. (2020) Effect of gliding arc discharge plasma pretreatment on drying kinetic, energy consumption and physico-chemical properties of saffron (Crocus sativus L.). Journal of Food Engineering 270, pages 109766.
Crossref
Dandan Chen, Bingcong Xing, Haojun Yi, Yanjing Li, Bingsong Zheng, Ying Wang & Qingsong Shao. (2020) Effects of different drying methods on appearance, microstructure, bioactive compounds and aroma compounds of saffron (Crocus sativus L.). LWT 120, pages 108913.
Crossref
Elnaz Milani. 2020. Saffron. Saffron 307 320 .
Arash Koocheki. 2020. Saffron. Saffron 291 299 .
Seid-Mahdi Jafari, Maria Z. Tsimidou, Hamid Rajabi & Anastasia Kyriakoudi. 2020. Saffron. Saffron 261 290 .
Linlin Zhao, Hanzhi Fan, Min Zhang, Bimal Chitrakar, Bhesh Bhandari & Bin Wang. (2019) Edible flowers: Review of flower processing and extraction of bioactive compounds by novel technologies. Food Research International 126, pages 108660.
Crossref
Chong Yao, Xiao-Dong Qian, Gui-Fen Zhou, Shu-Wei Zhang, Li-Qin Li & Qiao-Sheng Guo. (2018) A comprehensive analysis and comparison between vacuum and electric oven drying methods on Chinese saffron (Crocus sativus L.). Food Science and Biotechnology 28:2, pages 355-364.
Crossref
Alicia Conde-Islas, Maribel Jiménez-Fernández, Denis Cantú-Lozano, Galo Urrea-García & Guadalupe Luna-Solano. (2019) Effect of the Freeze-Drying Process on the Physicochemical and Microbiological Properties of Mexican Kefir Grains. Processes 7:3, pages 127.
Crossref
R. Rocchi, M. Mascini, M. Sergi, D. Compagnone, D. Mastrocola & P. Pittia. (2018) Crocins pattern in saffron detected by UHPLC-MS/MS as marker of quality, process and traceability. Food Chemistry 264, pages 241-249.
Crossref
Parvin Sharayei, Mahdi Hedayatizadeh, Hossein Chaji & Soodabeh Einafshar. (2018) Studying the thin-layer drying kinetics and qualitative characteristics of dehydrated saffron petals. Journal of Food Processing and Preservation 42:9, pages e13677.
Crossref
M. Hajyzadeh, H. Asil, M.U. Yildirim, E.O. Sarihan, F. Ayanoglu & K.M. Khawar. (2017) Evaluating effects of corm circumference and storage temperatures on yield and yield components of saffron at different elevations. Acta Horticulturae:1184, pages 39-46.
Crossref
Mehdi Torki-Harchegani, Davoud Ghanbarian, Vida Maghsoodi & Ahmad Moheb. (2017) Infrared thin layer drying of saffron ( Crocus sativus L.) stigmas: Mass transfer parameters and quality assessment. Chinese Journal of Chemical Engineering 25:4, pages 426-432.
Crossref
Bahadir Acar, Hasan Sadikoglu & Ibrahim Doymaz. (2015) Freeze-Drying Kinetics and Diffusion Modeling of Saffron ( C rocus sativus   L .) . Journal of Food Processing and Preservation 39:2, pages 142-149.
Crossref
Yingpeng Tong, Xingyi Zhu, Yongqiu Yan, Ruoxi Liu, Feng Gong, Ling Zhang, Jiangning Hu, Ling Fang, Ruwei Wang & Ping Wang. (2015) The Influence of Different Drying Methods on Constituents and Antioxidant Activity of Saffron from China. International Journal of Analytical Chemistry 2015, pages 1-8.
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