TY - JOUR

T1 - Effect of high pressure pretreatment on the drying characteristics of the beetroot (Beta vulgaris) cubes

AU - Hidangmayum, Krishnachandra Sharma

AU - Hulle, Nishant Rachayya Swami

AU - Rao, Pavuluri Srinivasa

N1 - Publisher Copyright: © 2022

PY - 2023

Y1 - 2023

N2 - Effect of high pressure (100–300 MPa for 5–15 min) pretreatments on the drying characteristics and microstructure of beetroot (Beta vulgaris) were studied. The drying experiments were performed using the dehumidified air dryer at varying temperatures (50–70 °C) and air velocities (1–2 m/s). The drying data was modelled based on seven selected mathematical models to assess the effect of the pretreatment on the drying rate. It was observed that HPP pretreatment enhanced the drying rate and hence resulted in about 20% decrease in the drying time for 300 MPa treated sample to 4% for the 100 MPa treated sample. The Modified Page and Two-term exponential models effectively explain the drying data for the beetroot cubes. Colour change was minimal for HPP pretreated samples than the thermally processed samples. Further, rehydration studies showed a decreasing trend of rehydration ability from 0.251 to 0.169 from 100 MPa to 300 MPa treatments. SEM images of the microstructure revealed a greater pore opening of the pressure treated samples as compared to the control sample resulting in a lesser drying time. From the optimization of the drying data based on maximum drying rate constant, minimum drying time and maximum rehydration ability, 200 MPa pressure treated sample for a dwell time of 5 min followed by drying at 70 °C temperature, and air velocity 2 m/s was the best condition to yield best quality dried beetroot product having better rehydration ability.

AB - Effect of high pressure (100–300 MPa for 5–15 min) pretreatments on the drying characteristics and microstructure of beetroot (Beta vulgaris) were studied. The drying experiments were performed using the dehumidified air dryer at varying temperatures (50–70 °C) and air velocities (1–2 m/s). The drying data was modelled based on seven selected mathematical models to assess the effect of the pretreatment on the drying rate. It was observed that HPP pretreatment enhanced the drying rate and hence resulted in about 20% decrease in the drying time for 300 MPa treated sample to 4% for the 100 MPa treated sample. The Modified Page and Two-term exponential models effectively explain the drying data for the beetroot cubes. Colour change was minimal for HPP pretreated samples than the thermally processed samples. Further, rehydration studies showed a decreasing trend of rehydration ability from 0.251 to 0.169 from 100 MPa to 300 MPa treatments. SEM images of the microstructure revealed a greater pore opening of the pressure treated samples as compared to the control sample resulting in a lesser drying time. From the optimization of the drying data based on maximum drying rate constant, minimum drying time and maximum rehydration ability, 200 MPa pressure treated sample for a dwell time of 5 min followed by drying at 70 °C temperature, and air velocity 2 m/s was the best condition to yield best quality dried beetroot product having better rehydration ability.

KW - Beetroot

KW - Drying rate

KW - Drying time

KW - High pressure pretreatment

KW - Modified page

KW - Rehydration

U2 - 10.1016/j.jafr.2022.100493

DO - 10.1016/j.jafr.2022.100493

M3 - Journal article

AN - SCOPUS:85145996137

VL - 11

JO - Journal of Agriculture and Food Research

JF - Journal of Agriculture and Food Research

SN - 2666-1543

M1 - 100493

ER -