Experimental Study on the Effect of Drying on the Kinetics of Cubic Beetroot Slices Using an Industrial Electric Food Dehydrator

Fresh beetroots need appropriate storage methods due to their high moisture content, since failure to do so would result in their decay and subsequent disposal. Drying is often regarded as one of the most effective methods of preservation. This study investigates the impact of using an industrial electric food dehydrator on beetroot slices of varying thicknesses, namely 3, 4, and 5 mm. When subjected to an airflow at a temperature of 50 ℃ for 225 min, the initial weights of the objects were 30 grammes, 31 grammes, and 45 grammes, respectively. The final results indicated a significant reduction in the importance of the beets, with measurements of 0.5 g, 0.1 g, and 0.6 g, respectively, which suggests that the water removal rate was fast. Furthermore, the beetroot transformed its physical structure, adopting a chip-like shape while retaining its original colour. The electric food dehydrator is efficacious in addressing all three aspects mentioned.