سال انتشار: ۱۳۹۰
محل انتشار: بیستمین کنگره ملی علوم و صنایع غذایی
تعداد صفحات: ۸
Hossein Mirzaee – Eng., Member of Academic board, Khorasan Research Institute for Food Science & Technology
Abbas Pourzaki –
Saffron is the most expensive spice in the world and has several characteristics that color is the most important of them. In this paper the effects of high voltage pulsed electric field (PEF) on saffron color extraction has been surveyed. PEF, because of its special influence mechanism is a capable method in food processing, such as extraction, pasteurization, enhanced compression, and etc. The saffron color was measured by a spectrophotometer. PEF’s field strength, pulsewidth, and pulses number were 1-5kV/cm, 11-111μs, and 11-111pulses, respectively. In one experiment, saffron color was extracted after PEF applying at pulsewidth of 111μs, electric field strength of 5kV, and pulse number of 41. It has been shown that PEF caused to increase 14.11 by voltage of 5kV, 11.81 by pulse number of 111, and 11.51 by pulsewidth of 51μs in the extracted saffron color.