DOI:
https://doi.org/10.69717/jaest.v5.i1.112Keywords:
Beetroots, Beta vulgaris L, Drying process, Moisture ratio, Oven dryer, Forced convectionAbstract
Removal of moisture from food is popularly called drying and it is one of the most vital preservation techniques used in the food industry. In this study, the beetroots (Beta vulgaris L.) were dried in a laboratory oven dryer. The samples of fresh beetroots were dehydrated under a temperature of 50°C. The experimental study selected three different forms of the product, we choose a square form with (5 × 5 cm) and thickness e = 5 mm, a semi-circle form with thickness e = 5 mm and diameter D = 5 mm, and a triangle form with (5 × 5 × 5 cm) and thickness e = 4 mm. The main objective of the present study is to find the selection of the drying techniques essential to producing high-quality dried products in a rational time. The results give the moisture ratio of the different forms of the beetroot product as a function of time drying, while the triangle form responded to the drying process faster than the other two forms.
Highlights
- Beets dried at 50 °C in oven using 3 geometric shapes.
- Triangle shape dried fastest due to smaller thickness.
- Moisture ratio dropped to nearly zero after 325 min.
- Square shape retained more water and dried slower.
- Drying time linked more to thickness than shape.
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