Drying is a food preservation process that involves removing moisture from products to extend their shelf life, reduce weight and volume, and facilitate storage and transportation. In the food industry, this technique is essential for preserving the nutritional and organoleptic properties of foods while limiting microbial degradation. Beets, in particular, are rich in water and require effective drying to become stable, high-quality products. However, their drying presents specific challenges due to their structure and high water content. This study examines the impact of an electric dehydrator on cubic beet slices measuring 4 x 3 cm, with thicknesses of 3 mm, 4 mm, and 5 mm, and initial weights of 30 g, 31 g, and 45 g, respectively. The slices were exposed to an airflow at 50 °C for 225 minutes. The results showed substantial weight reductions, with final weights of 5 g, 1 g, and 6 g, representing 16.6%, 6.45%, and 13.33% of the initial weight, respectively. The beet slices took on a chip-like appearance while retaining their original color. The total heat produced in the drying chamber, 11.5 watts, was sufficient to achieve these results, demonstrating the dehydrator’s effectiveness in reducing moisture content, preserving shape, and maintaining color stability.
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