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

SUÁREZ MACKEPRANG, MARÍA; YOMMI, ALEJANDRA; GOYENECHE, ROSARIO; PEREYRA MARÍA ALEJANDRA; DI SCALA, KARINA

LATIN AMERICAN APPLIED RESEARCH

PLAPIQUI(UNS-CONICET)

Año: 2024

0327-0793

The microwave drying (MWD) of red radish slices was investigated from 90-450 W. Experi-mental drying curves were simulated using the Midilli–Kucuk model by means of a generalized curve. Quality of final product (color, antioxidant capacity, total poly-phenols, flavonoids and ascorbic acid contents) were evaluated. High power level increased the mass transfer and the effective moisture diffusivities and shortened the drying time up to 70.73%. Antioxidant capacity, total phenolic and total flavonoids content were found to be in the range of 0.559-1.475 mg/ g DW, 1.88-3.00 mg/g DW and 13.44-20.68 mg/ g DW, respectively. En-ergy consumption and drying efficiency of the drying process were found to be in the range of 3.20-5.25 kWh/kg and 11.62-18.47%, respectively.