FREEZE-DRYING KINETICS AND DIFFUSION MODELING OF SAFFRON (CROCUS SATIVUS L.)

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dc.authoridSADIKOGLU, HASAN/0000-0002-0234-8428
dc.contributor.authorAcar, Bahadir
dc.contributor.authorSadikoglu, Hasan
dc.contributor.authorDoymaz, Ibrahim
dc.date.accessioned2024-09-29T16:04:41Z
dc.date.available2024-09-29T16:04:41Z
dc.date.issued2015
dc.departmentKarabük Üniversitesien_US
dc.description.abstractThe freeze drying is a suitable dehydration process for saffron that contains heat-sensitive volatile and aroma-yielding compounds such as crocin (act as a coloring agent), picrocrocin (responsible for the taste) and safranal (volatile oil that gives characteristic odor and aroma). The heat-sensitive volatile and aroma-yielding compounds of saffron can be more preserved using freeze drying in comparison with other conventional drying methods. In this study the freeze-drying characteristics of saffron was determined experimentally. The drying kinetics data were fitted to 10 different empirical diffusion drying models from literature to find the best model that represents the weight loss of saffron during the freeze drying. Among the models tested in this study, the Page model was found to be the best model in representing the drying kinetics of saffron during the freeze drying. Effective diffusivity found as 1.62x10(-11)m(2)/s. Practical ApplicationsSaffron, which has been intensively used for flavoring and coloring foods, dying textile and medical purposes since ancient times, is the most precious and expensive agricultural product in the world. Freeze drying, which is both slow and expensive, is the method of separation for high market value products. It has been shown that freeze drying can be used for dehydration of saffron with minimum safranal (main aroma component) and crocin (coloring agent) loss. High cost of freeze drying of saffron can be compensated by minimum loss of safranal and crocin contents in the final product. It is crucial to know the drying kinetics of saffron to determine the drying time under certain conditions. In this work, the freeze-drying kinetics of saffron were studied and the best empirical model that represents the weight loss of saffron during the freeze drying and effective diffusivity were determined.en_US
dc.identifier.doi10.1111/jfpp.12214
dc.identifier.endpage149en_US
dc.identifier.issn0145-8892
dc.identifier.issn1745-4549
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-84926245081en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage142en_US
dc.identifier.urihttps://doi.org/10.1111/jfpp.12214
dc.identifier.urihttps://hdl.handle.net/20.500.14619/6259
dc.identifier.volume39en_US
dc.identifier.wosWOS:000352534000005en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWiley-Blackwellen_US
dc.relation.ispartofJournal of Food Processing and Preservationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectDevelopment Needsen_US
dc.subjectSlicesen_US
dc.subjectDryeren_US
dc.subjectTemperaturesen_US
dc.subjectQualityen_US
dc.subjectStigmasen_US
dc.subjectTraysen_US
dc.titleFREEZE-DRYING KINETICS AND DIFFUSION MODELING OF SAFFRON (CROCUS SATIVUS L.)en_US
dc.typeArticleen_US

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