The correct way to dry saffron

The correct way to dry saffron

Proper drying method has a great impact on the quality and value of the final product. Drying methods are: traditional Iranian method, Spanish method and industrial methods. The traditional method requires drying saffron in the shade or in a warm, dry room for about 8 to 12 days. In this method, it is possible for microorganisms to grow and multiply, increase contamination and also reduce the staining power due to the activity of enzymes, due to the long drying time.
In the Spanish method, saffron is placed on a sieve with a silk mesh and at a temperature of about 50 to 60 degrees Celsius for 30 to 60 minutes of indirect heat. In this method, more color appears than the traditional method or drying in the open air and the possibility of fungal contamination is limited.In the industrial method, there are several types of drying systems used.
Air transfer dryers: In this system, hot air comes in direct contact with the product. The most important of these are tunnel dryers. Conveyor and vacuum dryers are other industrial dryers.A few tips regarding drying saffron: Shorten the drying time. Use uniform and indirect heat to dry saffron.Avoid drying saffron on unsanitary metal surfaces.The final moisture of saffron at the end of the drying operation should not be more than 10%.The correct way to dry saffron, Iranian saffron export, saffron onion, saffron purchase, saffron drying method, saffron purchase price, saffron harvest, saffron cultivation, economic prosperity in saffron, medicinal plants, saffron market, Iranian saffron, saffron drying