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

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.