Abstract
This study evaluated the energy efficiency associated with drying by refractance window™ 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 refractance window™ drier was compared to a tray dryer at 70 °C 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 at the beginning and the end of the drying process after which water activity and color retention were determined. Total polyphenol and flavonoid contents respectively, and antioxidant activity were evaluated. Overall energetic efficiency for both dryers was calculated. The beetroot dried in semisolid state using the refractance window™ technology retained color and showed no differences when compared with fresh beetroot. No significant differences in total polyphenol content and total flavonoid content when compared with the fresh sample after application of the refractance window™ were found. The overall energetic efficiency was higher after using refractance window™ drying in beetroot in the two physical states and produced greater retention of quality parameters when compared with the tray dryer.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
