بهینه‌سازی پارامترهای خشک کردن زعفران با آون و مایکروویو با استفاده از مدلسازی سطح- پاسخ

Akhondi, E., Kazemi, A., and Maghsoodi, V., 2012. Determination of a suitable thin layer drying curve model for saffron (Crocus sativus L.) stigmas in an infrared dryer. Sci. Iran. 18(6), 1397-1401. [in Persian with English Summary].

Atefi, M., Akbari Oghaz, A.R., and Mehri, A., 2013. Drying effects on chemical and sensorial characteristics of saffron. Iran. J. Nutr. Sci. Food Technol. 8(3), 201-208. [in Persian with English Summary].

del Campo, C.P., Carmona, M., Maggi, L., Kanakis, C.D., Anastasaki, E.G., Tarantilis, P.A., Polissiou, M.G., and Alonso, G.L., 2009. Effects of mild temperature conditions during dehydration procedures on saffron quality parameters. J. Sci. Food Agric. 90, 719–725.

Gregory, M.J., Menary, R.C., and Davies, N.W., 2005. Effect of drying temperature and air flow on the production and retention of secondary metabolites in saffron. J. Agric. Food Chem. 53, 5969–5975.

Hemmatik, K.A., 2001. Effects of drying methods on quality of saffron (Crocus sativus L.). Pajouhesh Sazandegi. 14(51), 25-31. [in Persian with English Summary].

Iranian National Standar Organization., 2001. Total criteria of saffron and test methods 259. Institute of Standards and Industrial Research of Iran. [in Persian].

ISO-3632-2-2003., 2003. Part I: Specification, Part II: Test Methods. International Organization for Standardization, Geneva.

Madan, C., Kapur, B., and Gupta, U., 1966. Saffron. Econ. Bot. 20(4), 377-385.

Mazloumi, M.T., Taslimi, A., Jamshidi, E., Atefi, M., Haj Seyyed Javadi, N., Komeili Phanoud, R., Seyyed Ahmadian, F., Falahat Pisheh, H.R., and Choobdar, N., 2007. Comparison of the effects of vacuum oven-, freeze-, solar-, and microwave-drying with traditional drying methods on the qualitative characteristics of Ghaen saffron. Iran. J. Nutr. Sci. Food Technol. 2(1), 69-76. [in Persian with English Summary].

Melynk, J.P., Wang, S., Marcone, M.F., 2010. Chemical and biological properties of the world’s most expensive spice: Saffron. Food Res. Int. 43, 1981-1989.

Raina, B.L., Agarwal, S.G., Bhatia, A.K., and Gaur, G.S., 1996. Changes in pigments and volatiles of saffron (Crocus sativus L) during processing and storage. J. Sci. Food Agric. 71, 27-32.

Rios, J., Recio, M., Giner, R., and Manez, S., 1996. An update review of saffron and its active constituents. Phytother. Res. 10(3), 189-93.

Sujata, V., Ravishankar, G., and Venkataraman, L., 1992. Methods for the analysis of the saffron metabolites crocin, crocetins, picrocrocin and safranal for the determination of the quality of the spice using thinlayer chromatography, high-performance liquid chromatography and gas chromatography. J. Chromatogr. A. 624(1), 497-502.

Trantilis, P.A., Beljebbar, A., Manfair, M., Polissou, M. 1998. FT-IR, FT-Raman spectroscopic study of carotenoids from saffron (Crocus sativus L.) and some derivatives. Spectrochim. Acta A 54, 651-657

Winterhalter, P., and Straubinger, M., 2000. Saffron-renewed interest in an ancient spice. Food Rev. Int. 16(1), 39-59.