Design and Development of Saffron (Crocus Sativus L.) Processing Equipment

Journal of Food Science and Technology

Volumn 37, Issue 4, 2000, Pages 357-362

  Sama, J K ^a   Raina, B L ^a   Bhatia, A K ^a,b  

^a CSIR INDIAN INSTITUTE OF INTEGRATIVE MEDICINE   (India)

^b Cncl of Sci and Industrial Resarch   (India)

Author keywords

Galvanised iron; Post harvest technology; Processing equipment; Saffron Crocus sativus L.

Indexed keywords

EID: 0346484265     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (5)

1. Frank JG (1980) Sizing of systems-velocity consideration. In. Encyclopedia of Chemical Processing and Design. John J. Mcketta (ed). Marcel Dekker, Inc. New York, Vol. II, p 295
2. Madan CL, Kapoor BM Gupta US (1996) Saffron. Economic Botany. Vol. 20, No. 4
3. Pfander H, Schurtenberger H (1982) Biosynthesis of C-20 carotenoids in Crocus sativus. Phytochem Vol. 21 pp 1039-1042
4. Raina BL, Agarwal SG, Bhatia AK, Gaur GS (1996) Changes in pigments and volatiles of saffron (Crocus sativus L.) during processing and storage. J Sci Food Agric 71:27-32
5. Skrubis B (1982) The cultivation of Crocus satiuus L. in Greece. In: Proceedings of the Symposium on Flavours and their industrial application. Chadha YR (ed), RRL, Jammu, pp 46-51