Abstract
In this paper, we studied the characteristics of drying red beets that were pretreated using microwaves before convective drying. The results of shortening the drying period using microwave pre-treatment during drying are analyzed. Experimental data were also obtained and the rehydration process of the dried sample was compared.
Highlights
Drying is the most common way to remove moisture from solid and paste materials
The results of research over the past decade in the field of convective dehydration of food products and the increased demands made by wide circles of consumers on the quality of dried products have served as an incentive for improving the air convective dryer, the scientific development of a number of new methods of drying food products and the introduction of more advanced dehydration methods in practice vegetable drying [4]
One such method is fluidized bed drying. Dryers working on this principle are intended for dehydration of food products in the form of small pieces or grains
Summary
Drying is the most common way to remove moisture from solid and paste materials. Depending on the heat transfer method, dryers are classified into convective and contact ones. The results of research over the past decade in the field of convective dehydration of food products and the increased demands made by wide circles of consumers on the quality of dried products have served as an incentive for improving the air convective dryer, the scientific development of a number of new methods of drying food products and the introduction of more advanced dehydration methods in practice vegetable drying [4]. One such method is fluidized bed drying. We consider the features of the interaction of microwave energy and provide an overview of the application of microwave processing before convective drying of beets
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