Year: 2026 | Month: June | Volume 16 | Issue 1
Microwave-Convection Drying of Beetroot Slices and Its Quality Evaluation
Santosh Ankush Nale and Shrikant Baslingappa Swami*
DOI:June
Abstract:
Drying characteristics of beetroot slices was investigated by microwave-convection drying method at the temperature 40oC, 50oC and 60oC of 4 mm thickness beetroot slices. Beetroot has the many medicinal, pharmaceutical and functional properties. Ten drying model i.e. Newton model, Page model, Henderson and Pabis, Exponential, Modified page, Thompson, Wang and Singh, Midilli, Simplified Ficks Diffusion (SFFD) equation and Modified page equation-II etc. were fitted to the experimental data on moisture ratio with respect to time. Modified Page drying model best fitted with r2 ≥ 0.9910; MSE ≤ 0.0009 and chi square (χ2) ≥ 0.0655 to experimental moisture ratio with respect to time. Effective diffusivity for beetroot slices dried at different temperature was 1.6552 × 10-7, 2.3465 × 10-7 and 3.2131 × 10-7 for 40°C, 50°C and 60°C temperature respectively. The activation energy (Ea) for moisture diffusion was found to be 3.67 kJ/mole. Effect of quality parameter i.e. acidity, TSS, pH, reducing sugar, total sugar, moisture, hardness and colour (L, a and b value) on fresh beetroot slices and dried beetroot slices after drying at 40°C, 50°C and 60°C respectively were also determined and discussed.
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