Optimization of saffron drying parameters to achieve a higher drying rate and improved product quality

Khodadadi, Marzieh; Heidari, Hanif; Baseri, Hadi

doi:10.22075/jpetk.2025.36068.1019

Optimization of saffron drying parameters to achieve a higher drying rate and improved product quality

Document Type : Original Article

Authors

Marzieh Khodadadi ¹

Hanif Heidari ¹

Hadi Baseri ²

¹ School of Mathematics and Computer Science, Damghan University, Damghan, Iran

² School of Chemistry, Damghan University, Damghan. Iran

10.22075/jpetk.2025.36068.1019

Abstract

The optimization of the saffron drying process parameters significantly affects the quality of the final product. In this article, the saffron essential oil is extracted and characterized, and fresh and dried saffron quality is compared. The impact of parameters such as drying temperature, light source during the drying process, and the use of vacuum in the drying process on the rate of drying and color intensity of dried saffron is investigated. The results obtained from GC-MS, FT-IR, and UV-Vis tests indicate that over 60% of the concentration of the essential oil derived from saffron consists of 14 main compounds, among which safranal and picrocrocin are the most significant. Throughout the drying process, the quality of the dried saffron does not change significantly, and a drying temperature of 120°C and the absence of direct light improve the quality of the dried saffron. Additionally, a temperature of 70°C is the optimal temperature for drying saffron under 0.3 atmospheric vacuum conditions.

Highlights

Keywords

Saffron

Color Intensity

Optimization of Parameters

Rate of Drying