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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
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Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(10): 1926-1934
DOI: https://doi.org/10.20546/ijcmas.2019.810.224


Drying Kinetics and Mathematical Modeling of Beetroot
Murlidhar Ingle1*, Radhika Nawkar1 and Shriram Godse2
1Krishi Vigyan Kendra, Badgaon-Balaghat, JNKVV, Jabalpur, 481115 (M.P.) India
2Department of Food Science and Technology, Post Graduate Institute, Mahatma Phule Krishi Vidyapeeth, Rahuri, Dist. Ahmednagar (Maharashtra) 413 722, India
*Corresponding author
Abstract:

An attempt has been made to study the drying behavior of beetroot slices using cabinet dryer. The beetroot slices were dried at 50, 55, 60, 65 and 70 + 1°C for 660, 630, 420, 400 and 390 min respectively. There was 36.36 per cent reduction in drying time as compared to 50 and 60°C temperature while it was 40.90 per cent at 60 to 70 °C temperature. The drying rate decreased with increase in drying time. The drying occurred mostly in falling rate period. The drying rates were as high as 0.9 at 65 ºC and as low as 0.1 at 55 ºC. The drying curves were fitted by means of four different moisture ratio mathematical models that are widely used in most food and biological materials; namely, Henderson and Pabis, Logarithmic, Page and Modified Page. The best model describing the drying process was selected based on the low RMSE, χ2, high R2 and adjusted R2. The R2 and adjusted R2 values for the models were greater than 0.90, indicating a good fit. The R2and adjusted R2 values for Logarithmic model were varied between 0.932 and 0.963, 0.926 and 0.960 respectively, χ2 values between 0.07 and 0.11, and RMSE values between 0.151 and 0.208. The Logarithmic model was found to be a better model compared to other for describing the drying characteristics of beetroot at all temperatures.


Keywords: Beetroot, Drying, Drying curve, Drying rate, Mathematical models
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How to cite this article:

Murlidhar Ingle, Radhika Nawkar and Shriram Godse. 2019. Drying Kinetics and Mathematical Modeling of Beetroot.Int.J.Curr.Microbiol.App.Sci. 8(10): 1926-1934. doi: https://doi.org/10.20546/ijcmas.2019.810.224