Study on Drying and Rehydration Characteristics of Tray Dried Beetroot (Beta vulgaris L.) and Functional Properties of Its Powder

Study on Drying and Rehydration Characteristics of Tray Dried Beetroot (Beta vulgaris L.) and Functional Properties of Its Powder

Vipul Chaudhary and Vivak Kumar
Department of Agricultural Engineering, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut, UP
Keywords: Moisture Content, Drying Rate, Moisture Ratio, Rehydration Ratio, Rehydration Rate, Swelling Capacity, Foam Capacity, Bulk Density, WAC and OAC PDF


The fresh beetroots are exposed to spoilage due to their high moisture content and needs preservation. One of the preservation methods ensuring microbial safety of biological products is drying and dehydration. An experimental study was performed to determine the drying characteristics of beetroot subjected to drying in cabinet tray dryer at 60oC with pre-treatment indicated that T0 (Control), T1 (Brine solution 5%), T2 (Sugar solution 50%), T3 (Blanching in water at 100oC for 3 min) and T4 (Steam Blanching for 3 min). The entire drying process took place in the falling rate period. Drying curves were constructed using non-dimensional moisture ratio (MR) and time. Drying is the most widely used and a primary method for preservation. The result indicated that the Pretreatment T3 (Blanching) and T4 (Steam Blanching) was found better quality compare to other pretreatments during drying and rehydration process. The result showed that the T3 (Blanching) and T4 (Steam Blanching) has highest functional properties of beetroot powder compared to others powder.


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