DRYING KINETICS OF SAFFRON FLORAL BIO-RESIDUES
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Abstract
The kinetics of hot air drying of saffron floral bio-residues was studied at two air drying temperatures (70 and 90ºC) and four air flow rates (2, 4, 6 and 8 m·s-1). No constant-rate drying period was observed during drying. Ten thin-layer drying models and the theoretical Fick’s diffusion model were fitted by non-linear regression to drying data. Three statistical parameters, Chi-squared, correlation coefficient and relative percentage deviation were used to compare the models. Effective moisture diffusivity, calculated using the Fick’s diffusion model, was in the range 0.78-1.86 x 10-10 m2·s-1. According to the statistical parameters, three drying models (the logarithmic, two-term and Midilli-Kucuk) were equally good to describe the drying curve and fitted the data better than the other models. The model constants were independent form air flow rate. The use of air at 90ºC decreased drying time in half compared with drying at 70ºC.
Riferimenti bibliografici
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Akpinar, E. K. (2006). Determination of suitable thin layer drying curve model for some vegetables and fruits. J. Food Eng., 73, 75–84.
Bergoin, M. (2005). Application du concept de raffinage végétal au safran du Quercy (Crocus sativus) pour la valorisation intégrée des potentiels aromatiques et colorants. M.Sc. Thesis, Institut National Polytechnique de Toulouse.
Borsato, A. V., Doni-Filho, L., Rakocevic, M., Cocco, L. C. and Paglia, E. C. (2009). Chamomile essential oils extracted from flower heads and recovered water during drying process. J. Food Process. Preserv., 33, 500–512.
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Castro, S. G., Madamba, P. S. and Elepaño, A. R. (2003). Design, development and testing of a small-scale dryer for flowers and foliage. Philippine Agric. Scient., 86, 409–423.
Cesare, L. F., Forni, E., Viscardi, D. and Nani, R. C. (2004). Influence of drying techniques on the volatile phenolic compounds, chlorophyll and colour of oregano (Origanum vulgare L. ssp. prismaticum Gaudin). Ital. J. Food Sci., 16, 165–175.
Crank, J. (1975). “The mathematics of diffusion”. Oxford, Clarendon Press.
Del Campo, C. P., Carmona, M., Maggi, L., Kanakis, C. D., Anastasaki, E. G., Tarantilis, P. A., Polissiou, M. G. and Alonso, G. L. (2010). Effects of mild temperature conditions during dehydration procedures on saffron quality parameters. J. Sci. Food Agric., 90, 719–725.
Doymaz, I. (2006). Thin-layer drying behavior of mint leaves. J. Food Eng., 74, 370–375.
Doymaz, I. (2009). Thin-layer drying of spinach leaves in a convective dryer. J. Food Proc. Eng., 32, 112–125.
Fatehi, M., Rashidabady, T. and Fatehi-Hassanabad, Z. (2003). Effects of Crocus sativus petals’ extract on rat blood pressure and on responses induced by electrical field stimulation in the rat isolated vas deferens and guinea-pig ileum. J. Ethnopharmacol., 84, 199–203.
Garvi Palazón, J. (1987). Cosechadora de azafrán. Spanish Patent, Number ES2005088.
Ghorbani, M. (2008). The efficiency of saffron's marketing channel in Iran. World Appl. Sci. J., 4, 523?527.
Gracia, L., Pérez, C., Gracia-López, C. and Guerrero Muñoz, J. (2008). Método automatizado del corte de la flor del azafrán para liberación y separación de sus estigmas. Spanish Patent, Number ES20080002387.
Hosseinzadeh, H. and Younesi, H. M. (2002). Antinociceptive and anti-inflammatory effects of Crocus sativus L. stigma and petal extracts in mice. BMC Pharmacol., 2–7.
Juhari, N. H., Lasekan, O., Kharidah, M. and Ab Karim, S. (2012). Optimization of hot air drying conditions on the physicochemical characteristics of torch ginger. J. Food, Agric. Environ., 10, 64–72.
Mao, L. C, Pan X., Que, F. and Fang, X. H. (2006). Antioxidant properties of water and ethanol extracts from hot air-dried and freeze-dried daylily flowers. Eur. Food Res. Technol., 222, 236–241.
Moshiri, E., Basti, A.A., Noorbala, A.-A., Jamshidi, A.-H., Hesameddin Abbasi, S. and Akhondzadeh, S. (2006). Crocus sativus L. (petal) in the treatment of mild-to-moderate depression: A double-blind, randomized and placebo-controlled trial. Phytomedicine, 13, 607–611.
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Pin, K. Y., Chuah, T. G., Abdull Rashih, A., Law, C. L., Rasadah, M. A. and Choong, T. S. Y. (2009). Drying of betel leaves (Piper betle L.): Quality and drying kinetics. Drying Technol., 27, 149–155.
Radhika, G. B., Satyanarayana, S. V. and Rao, D. G. (2011). Mathematical model on thin layer drying of finger millet (Elusine coracana). Adv. J. Food Sci. Technol., 3, 127–131.
Rocha, R. P., Melo, E. C. and Radunz, L. L. (2011). Influence of drying process on the quality of medicinal plants: A review. J. Med. Plant. Res., 5, 7076–7084.
Sablani, S., Rahman, S. and Al-Habsi, N. (2000). Moisture diffusivity of foods. An overview. In ”Drying Technology in Agriculture and Food Science”, ed by A.S. Mujumdar. Science Publishers, Inc, Enfield, pp 35-59.
Serrano-Díaz, J., Sánchez, A. M., Maggi, L., Martínez-Tomé, M., García-Díaz, L., Murcia, M. A. and Alonso, G. L. (2012). Increasing the applications of Crocus sativus flowers as natural antioxidants. J. Food Sci., 77, 1162–1168.
Serrano-Díaz, J., Sánchez, A. M., Martínez-Tomé, M., Winterhalter, P., and Alonso, G. L. (2013a). A contribution to nutritional studies on Crocus sativus flowers and their value as food. J. Food Compos. Anal., 31, 101–108.
Serrano-Díaz, J., Sánchez, A. M., Alvarruiz, A. and Alonso, G. L. (2013b). Preservation of saffron floral bio-residues by hot air convection. Food Chem., 141, 1536–1543.
Serrano-Díaz, J., Estevan, C., Sogorb, M. A., Carmona, M., Alonso, G. L. and Vilanova, E. (2014a). Cytotoxic effect against 3T3 fibroblasts cells of saffron floral bio-residues extracts. Food Chem., 147, 55–59.
Serrano-Díaz, J., Sánchez, A. M., Martínez-Tomé, M., Winterhalter, P. and Alonso, G. L. (2014b). Flavonoid determination in the quality control of floral bioresidues from Crocus sativus L. J. Agric. Food Chem., 62, 3125-3133.
Siriamornpun, S., Kaisoon, O. and Meeso, N. (2012). Changes in colour, antioxidant activities and carotenoids (lycopene, b-carotene, lutein) of marigold flower (Tagetes erecta L.) resulting from different drying processes. J. Funct. Foods, 4, 757–766.
Togrul, I. T. and Pehlivan, D. (2002). Mathematical modelling of solar drying of apricots in thin layers. J. Food Eng., 55, 209–216.
Tutuncu, M. A. and Labuza, T. P. (1996). Effect of geometry on the effective moisture transfer diffusion coefficient. J. Food Eng., 30, 433–447.
Yaldiz, O. Ertekin, C and Uzun, H. I. (2001). Mathematical modelling of thin-layer solar drying of sultana grapes. Energy, 26, 457–465.
Zheng, C. J., Li, L., Ma, W. H., Han, T. and Qin, L. P. (2011). Chemical constituents and bioactivities of the liposoluble fraction from different medicinal parts of Crocus sativus. Pharm. Biol., 49, 756–763.
URL cited
(i) http://comtrade.un.org/db/ (April 22, 2015)
(ii) www.europeansaffron.eu/archivos/White%20book%20english.pdf (May 29, 2015)
Akhondi, E., Kazemi, A. and Maghsoodi, V. (2011). Determination of suitable thin layer drying curve model for saffron (Crocus sativus L.) stigmas in an infrared dryer. Sci. Iran., 18, 1397–1401.
Akpinar, E. K. (2006). Determination of suitable thin layer drying curve model for some vegetables and fruits. J. Food Eng., 73, 75–84.
Bergoin, M. (2005). Application du concept de raffinage végétal au safran du Quercy (Crocus sativus) pour la valorisation intégrée des potentiels aromatiques et colorants. M.Sc. Thesis, Institut National Polytechnique de Toulouse.
Borsato, A. V., Doni-Filho, L., Rakocevic, M., Cocco, L. C. and Paglia, E. C. (2009). Chamomile essential oils extracted from flower heads and recovered water during drying process. J. Food Process. Preserv., 33, 500–512.
Carmona, M., Zalacain, A., Pardo, J. E., López, E., Alvarruiz, A. and Alonso, G. L. (2005). Influence of different drying and aging conditions on saffron constituents. J. Agric. Food Chem., 53, 3974–3979.
Castro, S. G., Madamba, P. S. and Elepaño, A. R. (2003). Design, development and testing of a small-scale dryer for flowers and foliage. Philippine Agric. Scient., 86, 409–423.
Cesare, L. F., Forni, E., Viscardi, D. and Nani, R. C. (2004). Influence of drying techniques on the volatile phenolic compounds, chlorophyll and colour of oregano (Origanum vulgare L. ssp. prismaticum Gaudin). Ital. J. Food Sci., 16, 165–175.
Crank, J. (1975). “The mathematics of diffusion”. Oxford, Clarendon Press.
Del Campo, C. P., Carmona, M., Maggi, L., Kanakis, C. D., Anastasaki, E. G., Tarantilis, P. A., Polissiou, M. G. and Alonso, G. L. (2010). Effects of mild temperature conditions during dehydration procedures on saffron quality parameters. J. Sci. Food Agric., 90, 719–725.
Doymaz, I. (2006). Thin-layer drying behavior of mint leaves. J. Food Eng., 74, 370–375.
Doymaz, I. (2009). Thin-layer drying of spinach leaves in a convective dryer. J. Food Proc. Eng., 32, 112–125.
Fatehi, M., Rashidabady, T. and Fatehi-Hassanabad, Z. (2003). Effects of Crocus sativus petals’ extract on rat blood pressure and on responses induced by electrical field stimulation in the rat isolated vas deferens and guinea-pig ileum. J. Ethnopharmacol., 84, 199–203.
Garvi Palazón, J. (1987). Cosechadora de azafrán. Spanish Patent, Number ES2005088.
Ghorbani, M. (2008). The efficiency of saffron's marketing channel in Iran. World Appl. Sci. J., 4, 523?527.
Gracia, L., Pérez, C., Gracia-López, C. and Guerrero Muñoz, J. (2008). Método automatizado del corte de la flor del azafrán para liberación y separación de sus estigmas. Spanish Patent, Number ES20080002387.
Hosseinzadeh, H. and Younesi, H. M. (2002). Antinociceptive and anti-inflammatory effects of Crocus sativus L. stigma and petal extracts in mice. BMC Pharmacol., 2–7.
Juhari, N. H., Lasekan, O., Kharidah, M. and Ab Karim, S. (2012). Optimization of hot air drying conditions on the physicochemical characteristics of torch ginger. J. Food, Agric. Environ., 10, 64–72.
Mao, L. C, Pan X., Que, F. and Fang, X. H. (2006). Antioxidant properties of water and ethanol extracts from hot air-dried and freeze-dried daylily flowers. Eur. Food Res. Technol., 222, 236–241.
Moshiri, E., Basti, A.A., Noorbala, A.-A., Jamshidi, A.-H., Hesameddin Abbasi, S. and Akhondzadeh, S. (2006). Crocus sativus L. (petal) in the treatment of mild-to-moderate depression: A double-blind, randomized and placebo-controlled trial. Phytomedicine, 13, 607–611.
Nørbæk, R., Brandt, K., Nielsen, J. K., Ørgaard, M. and Jacobsen, N. (2002). Flower pigment composition of Crocus species and cultivars used for a chemotaxonomic investigation. Biochem. System. Ecol., 30, 763?791.
Pin, K. Y., Chuah, T. G., Abdull Rashih, A., Law, C. L., Rasadah, M. A. and Choong, T. S. Y. (2009). Drying of betel leaves (Piper betle L.): Quality and drying kinetics. Drying Technol., 27, 149–155.
Radhika, G. B., Satyanarayana, S. V. and Rao, D. G. (2011). Mathematical model on thin layer drying of finger millet (Elusine coracana). Adv. J. Food Sci. Technol., 3, 127–131.
Rocha, R. P., Melo, E. C. and Radunz, L. L. (2011). Influence of drying process on the quality of medicinal plants: A review. J. Med. Plant. Res., 5, 7076–7084.
Sablani, S., Rahman, S. and Al-Habsi, N. (2000). Moisture diffusivity of foods. An overview. In ”Drying Technology in Agriculture and Food Science”, ed by A.S. Mujumdar. Science Publishers, Inc, Enfield, pp 35-59.
Serrano-Díaz, J., Sánchez, A. M., Maggi, L., Martínez-Tomé, M., García-Díaz, L., Murcia, M. A. and Alonso, G. L. (2012). Increasing the applications of Crocus sativus flowers as natural antioxidants. J. Food Sci., 77, 1162–1168.
Serrano-Díaz, J., Sánchez, A. M., Martínez-Tomé, M., Winterhalter, P., and Alonso, G. L. (2013a). A contribution to nutritional studies on Crocus sativus flowers and their value as food. J. Food Compos. Anal., 31, 101–108.
Serrano-Díaz, J., Sánchez, A. M., Alvarruiz, A. and Alonso, G. L. (2013b). Preservation of saffron floral bio-residues by hot air convection. Food Chem., 141, 1536–1543.
Serrano-Díaz, J., Estevan, C., Sogorb, M. A., Carmona, M., Alonso, G. L. and Vilanova, E. (2014a). Cytotoxic effect against 3T3 fibroblasts cells of saffron floral bio-residues extracts. Food Chem., 147, 55–59.
Serrano-Díaz, J., Sánchez, A. M., Martínez-Tomé, M., Winterhalter, P. and Alonso, G. L. (2014b). Flavonoid determination in the quality control of floral bioresidues from Crocus sativus L. J. Agric. Food Chem., 62, 3125-3133.
Siriamornpun, S., Kaisoon, O. and Meeso, N. (2012). Changes in colour, antioxidant activities and carotenoids (lycopene, b-carotene, lutein) of marigold flower (Tagetes erecta L.) resulting from different drying processes. J. Funct. Foods, 4, 757–766.
Togrul, I. T. and Pehlivan, D. (2002). Mathematical modelling of solar drying of apricots in thin layers. J. Food Eng., 55, 209–216.
Tutuncu, M. A. and Labuza, T. P. (1996). Effect of geometry on the effective moisture transfer diffusion coefficient. J. Food Eng., 30, 433–447.
Yaldiz, O. Ertekin, C and Uzun, H. I. (2001). Mathematical modelling of thin-layer solar drying of sultana grapes. Energy, 26, 457–465.
Zheng, C. J., Li, L., Ma, W. H., Han, T. and Qin, L. P. (2011). Chemical constituents and bioactivities of the liposoluble fraction from different medicinal parts of Crocus sativus. Pharm. Biol., 49, 756–763.
URL cited
(i) http://comtrade.un.org/db/ (April 22, 2015)
(ii) www.europeansaffron.eu/archivos/White%20book%20english.pdf (May 29, 2015)
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Jun 7, 2016
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Alvarruiz, A., Lorenzo, C., Alonso, G., & Serrano-Díaz, J. (2016). DRYING KINETICS OF SAFFRON FLORAL BIO-RESIDUES. Italian Journal of Food Science, 28(4), 639-651. https://doi.org/10.14674/1120-1770/ijfs.v351
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Come citare
Alvarruiz, A., Lorenzo, C., Alonso, G., & Serrano-Díaz, J. (2016). DRYING KINETICS OF SAFFRON FLORAL BIO-RESIDUES. Italian Journal of Food Science, 28(4), 639-651. https://doi.org/10.14674/1120-1770/ijfs.v351