Effect of hot air drying temperatures on drying characteristics and physicochemical properties of beetroot (Beta vulgaris) slices

被引：7
|
作者：
Liu, Yan [1 ,2 ]
Duan, Zhenhua [2 ]
Sabadash, Sergey [1 ]
机构：
[1] Sumy Natl Agr Univ, Dept Engn Technol Food Prod, Sumy, Ukraine
[2] Hezhou Univ, Sch Food & Biol Engn, Hezhou, Peoples R China
来源：
2020 INTERNATIONAL CONFERENCE ON GREEN DEVELOPMENT AND ENVIRONMENTAL SCIENCE AND TECHNOLOGY | 2020年 / 615卷
关键词：
D O I：
10.1088/1755-1315/615/1/012099
中图分类号：
S2 [农业工程];
学科分类号：
0828 ;
摘要：
The objective of this study was to investigate the influence of hot air drying temperatures ranging from 50 to 100 degrees C on the drying characteristics and physicochemical properties of beetroot slices. The results showed that by increasing temperatures from 50 to 100 degrees C, the drying time could be from 12.5 to 4.5 h, which could significantly increased the drying rate. The beetroot slices dried at 60 degrees C showed the smallest total color difference compared with fresh beetroot slices. The betalain content (betacyanin and betaxanthin) of beetroot slices decreased with the increase of drying temperatures, and betacyanin was more temperature sensitive than betaxanthin. The total phenol content and antioxidant capacity had the same trend with drying temperatures, and both reached to the maximum at 100 degrees C.
引用
收藏
页数：8
相关论文
共 50 条
  • [21] Effect of ultrasound pretreatment and drying air temperature on the drying characteristics, physicochemical properties, and rehydration capacity of raisins
    Candemir, Ahmet
    Koc, Guelsah Caliskan
    Dirim, Safiye Nur
    Pandiselvam, Ravi
    BIOMASS CONVERSION AND BIOREFINERY, 2024, 14 (16) : 19623 - 19635
  • [22] Hot air drying of apple slices: dehydration characteristics and quality assessment
    Mohsen Beigi
    Heat and Mass Transfer, 2016, 52 : 1435 - 1442
  • [23] Hot air drying of apple slices: dehydration characteristics and quality assessment
    Beigi, Mohsen
    HEAT AND MASS TRANSFER, 2016, 52 (08) : 1435 - 1442
  • [24] Optimisation of the hot air drying of mango slices
    Madamba, PS
    Jose, JJ
    FOOD AUSTRALIA, 2005, 57 (06): : 237 - 243
  • [25] Effect of drying air temperature on drying kinetics and physicochemical characteristics of dried banana
    Macedo, Leandro Levate
    Vimercati, Wallaf Costa
    da Silva Araujo, Cintia
    Saraiva, Sergio Henriques
    Teixeira, Luciano Jose Quintao
    JOURNAL OF FOOD PROCESS ENGINEERING, 2020, 43 (09)
  • [26] Effect of Radio Frequency Vacuum Drying on Drying Characteristics and Physicochemical Quality of Codonopsis pilosula Slices
    Ma, Wenli
    Zang, Zepeng
    Wu, Bowen
    Ma, Guojun
    Wan, Fangxin
    Xu, Yanrui
    Huang, Xiaopeng
    AGRICULTURE-BASEL, 2024, 14 (09):
  • [27] DRYING CHARACTERISTICS AND QUALITY OF RED PEPPER SLICES UNDER HOT AIR FOLLOWED BY MICROWAVE FINISH DRYING
    Demiray, E.
    Tulek, Y.
    LATIN AMERICAN APPLIED RESEARCH, 2023, 53 (03) : 241 - 250
  • [28] Drying characteristics and quality evaluation of kiwi slices under hot air natural convective drying method
    Chin, S. K.
    Siew, E. S.
    Soon, W. L.
    INTERNATIONAL FOOD RESEARCH JOURNAL, 2015, 22 (06): : 2188 - 2195
  • [29] Effect of Microwave and Hot Air Drying on the Physicochemical Characteristics and Quality of Jelly Palm Pulp
    Ferrao, Tassiane S.
    Tischer, Bruna
    Menezes, Maria F. S. C.
    Hecktheuer, Luisa H. R.
    Menezes, Cristiano R.
    Barin, Juliano S.
    Michels, Leandro
    Wagner, Roger
    FOOD SCIENCE AND TECHNOLOGY RESEARCH, 2017, 23 (06) : 835 - 843
  • [30] Impact of Air-Drying Temperatures on Drying Kinetics, Physicochemical Properties, and Bioactive Profile of Ginger
    Shaukat, Muhammad Nouman
    Fallico, Biagio
    Nazir, Akmal
    FOODS, 2024, 13 (07)
12345