Ultrasonic Extraction of Active Compounds from Saffron

سال انتشار: 1385
نوع سند: مقاله کنفرانسی
زبان: انگلیسی
مشاهده: 1,652

فایل این مقاله در 13 صفحه با فرمت PDF قابل دریافت می باشد

استخراج به نرم افزارهای پژوهشی:

لینک ثابت به این مقاله:

شناسه ملی سند علمی:

SAFFRON02_055

تاریخ نمایه سازی: 16 تیر 1387

چکیده مقاله:

The active compounds of saffron were extracted using high power ultrasound at a constant frequency of 30 kHz. The effect of acoustic intensity, time and mode of sonication on the extraction yield of three major constituents of saffron was investigated at 20 °C. The efficiency of the process was compared with that of cold water extraction method proposed by ISO. The results showed that ultrasound largely improved the extraction rate and incredibly reduced the process time. The extraction yield increased with the increase of time and amplitude of sonication. It was also found that the use of pulsed ultrasound with short pulse intervals was more efficient than continuous sonication.

نویسندگان

R Kadkhodaee

Department of Food Technology Khorasan Research Centre for Technology Development Mashad Iran

A Hemmati-Kakhki

Department of Food Technology Khorasan Research Centre for Technology Development Mashad Iran