سال انتشار: ۱۳۸۵
محل انتشار: دومین سمپوزیوم بین المللی تکنولوژی و بیولوژی زعفران
تعداد صفحات: ۱۳
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
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.