READY-TO-EAT SNACKS FROM MICROWAVE DRIED RED RADISHES: QUALITY PARAMETERS AND DRYING KINETICS

Authors

  • Maria Suarez Mackeprang
  • Alejandra Karina Yommi
  • Rosario Goyeneche
  • Roberto Lemus-Mondaca
  • María Alejandra Pereyra
  • Karina Di Scala

DOI:

https://doi.org/10.52292/j.laar.2024.1041

Keywords:

dehydration technology, drying kinetics modelling, antioxidants, functional food

Abstract

The aims of this study were to evaluate the microwave drying (MWD) process in radish slices (Raphanus sativus L.) and to select optimal conditions to obtain high quality and nutritious snacks. Mathematical modelling of drying kinetics, energy efficiency and quality of final product (color, antioxidant capacity, total polyphenols, flavonoids and ascorbic acid contents) were determined at 90, 270 and 450 W. The kinetic parameters followed increasing tendency with microwave power (MWP). The Midilli–Kucuk model presented the best fit simulating experimental drying curves and it was used to model the generalized drying curve for the whole MWP range of the performed experiments. High MWP increased the mass transfer and the effective moisture diffusivities, and shortened the drying time until 70.73%. Working at 90W resulted the best MWD treatment that would allow obtaining a radish snack with suitable color, nutritional quality and energy consumption.

Author Biographies

Alejandra Karina Yommi

Laboratorio de Calidad y Postcosecha de Frutas y Hortalizas. Instituto Nacional de Tecnología Agropecuaria (INTA), EEA Balcarce

Rosario Goyeneche

Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Argentina

Grupo de Investigación en Ingeniería en Alimentos. Facultad de Ingeniería, Universidad Nacional de Mar del Plata. Juan B. Justo 4302, 7600, Mar del Plata, Buenos Aires, Argentina.

Roberto Lemus-Mondaca

Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Santos Dumont 964, Independencia, Santiago, Universidad de Chile, Chile

María Alejandra Pereyra

Grupo Innovación y desarrollo de Alimentos Regionales. Facultad de Ciencias Agrarias, Universidad Nacional de Mar del Plata. Ruta 226 km 73,5, 7620, Balcarce, Buenos Aires, Argentina

Karina Di Scala

Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Argentina

Grupo de Investigación en Ingeniería en Alimentos. Facultad de Ingeniería, Universidad Nacional de Mar del Plata. Juan B. Justo 4302, 7600, Mar del Plata, Buenos Aires, Argentina.

Published

2024-03-11

Issue

Section

Heat and Mass Transfer