Work

Evaluation of energy efficiency and quality parameters by drying beets with a refractive window (Beta vulgaris)

Year: 2024

Type: article

Abstract: This study evaluated the energy efficiency associated with drying by RWTM and its effect on the physical and chemical properties of beetroot in two different physical states, in semisolid (puree type) and solid (slices) were compared. The RWTM drier was compared to a tray dryer at 70 ºC on the food surface. The drying time was calculated through the kinetics in both dryers in both physical states of the beetroot determining the moisture content (MC) at the beginning and the end of the drying process after which water activity (aw) and color retention were determined.Total polyphenol and flavonoid contents (TPC and TFC, reespectively), and antioxidant activity (AA) were evaluated. Overall energetic efficiency (EEg) for both dryers was calculated. The beetroot dried in semisolid state using the RWTM technology retained color and showed no differences when compared with fresh beetroot. No significant differences in TPC and TFC when compared with the fresh sample after application of RWTM were found. The EEg was higher after using RWTM drying in beetroot in the two physical states and produced greater retention of quality parameters when compared with the tray dryer.

Source: LWT

DOI: 10.1016/j.lwt.2024.116589