Microwave Convection Drying Characteristics of Beet Root (Beta Vulgaris L.) Using Modeling Equations for DryingSuman Singh1*, Kirtiraj Gaikwad2, PK Omre1 and BK Kumbhar1
- *Corresponding Author:
- Suman Singh
Department of Post Harvest Process and Food Engineering
G.B. Pant University of Agriculture & Technology
Pantnagar 263145, India
E-mail: [email protected]
Received date: July 22, 2013; Accepted date: August 28, 2013; Published date: September 05, 2013
Citation: Singh S, Gaikwad K, Omre PK, Kumbhar BK (2013) Microwave Convection Drying Characteristics of Beet Root (Beta Vulgaris L.) Using Modeling Equations for Drying. J Food Process Technol 4:263. doi:10.4172/2157-7110.1000263
Copyright: © 2013 Singh S, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
In the present work, an attempt has been made to study the effect of microwave convection drying on the drying characteristics of (Beta vulgaris L.). Beet root was dried at the 7% moisture content level on dry basis. The temperatures selected were 100°C to 150°C and thickness of beet root cube was 10 mm. It was also observed that the beetroot samples obtained from the Microwave convection drying system had lower final moisture content than those obtained from the other system. Two mathematical models, the Page’s and the generalized exponential models, available in the literature were fitted to the experimental data. Curve expert has been used as statistical program for calculation. It shows that both model had approx same & satisfactory value for R2 in all experiment runs and similarly standard errors of estimate are same in both models. The performance of these models is evaluated by comparing the coefficient of determination (R2) and standard error between the observed and predicted moisture ratio.