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- Title
Effects of intermittent microwave drying conditions on characteristics and physical properties of beetroots.
- Authors
Yan Liu; Sabadash, Sergey; Zhenhua Duan
- Abstract
Introduction. The purpose of this study is to explore the effects of intermittent microwave drying conditions (microwave pulse ratio, microwave power density and slice thickness) on drying characteristics and physical properties of beetroots. Materials and methods. Drying characteristics and physical properties of beetroots were investigated using intermittent microwave drying at different microwave pulse ratios (1, 2, 3, and 4), microwave power densities (1.0, 1.5, 2.0, and 2.5 W/g) and slice thicknesses (2, 4, 6, and 8 mm). Moisture analyzer and portable water activity meter were used to determine moisture content and water activity of beetroots, respectively. The weighing method was used to assess the rehydration capacity of dried beetroots. In order to evaluate the color quality of beetroots, a colorimeter was used. Results and discussion. The moisture ratio continuously decreased with the extension of drying time at all drying treatments. Except for microwave power density of 2.5 W/g, all the drying conditions presented a short heating (warm-up) period, an approximately constant rate drying period and a falling rate drying period. Meanwhile, the drying time decreased with increasing microwave power density, while increased significantly with the growth of microwave pulse ratio and slice thickness. There was no significant difference in the final moisture content and water activity of dried beetroots under all drying treatments. The rehydration ratio decreased with the increase of slice thickness (from 2 to 8 mm), microwave power density (from 1.5 to 2.5 W/g), and microwave pulse ratio (from 2 to 4). Compared to fresh beetroots, all the beetroots after intermittent microwave drying had lower a and C values, and higher L values. Conclusions. Considering drying characteristics and physical properties of beetroots, and energy consumption, the optimal microwave intermittent drying conditions for fresh beetroots are microwave pulse ratio of 2, microwave power density of 2.0 W/g, and slice thickness of 2 mm.
- Subjects
MICROWAVE drying; POWER density; WATER meters; PHYSICAL training &; conditioning; ENERGY consumption; MICROWAVES
- Publication
Ukrainian Journal of Food Science, 2021, Vol 9, Issue 1, p30
- ISSN
2310-1008
- Publication type
Article
- DOI
10.24263/2310-1008-2021-9-1-5