Effect of drying methods for inner parameters of red beetroot (Beta vulgaris L.)

Abstract

In compliance with consumer expectations, careful processing and preservation are increasingly used with fruits and vegetables. The aim is that during these treatments the valuable nutritional characteristics of the raw materials change as little as possible. Drying has been used for the preservation of raw materials for a long time, which can distinguish two different groups based upon pressure. These are the atmospheric and the more careful vacuum drying.

Keywords

• beetroot
• atmospheric drying
• vacuum drying