English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

The objective of this study was to investigate the influence of hot air drying temperatures ranging from 50 to 100 °C on the drying characteristics and physicochemical properties of beetroot slices. The results showed that by increasing temperatures from 50 to 100 °C, the drying time could be from 12.5 to 4.5 h, which could significantly increased the drying rate. The beetroot slices dried at 60 °C showed the smallest total color difference compared with fresh beetroot slices. The betalain content (betacyanin and betaxanthin) of beetroot slices decreased with the increase of drying temperatures, and betacyanin was more temperature sensitive than betaxanthin. The total phenol content and antioxidant capacity had the same trend with drying temperatures, and both reached to the maximum at 100 °C.

Effect of hot air drying temperatures on drying characteristics and physicochemical properties of beetroot (Beta vulgaris) slices