Ready-to-eat snacks from microwave dried red radishes: Quality parameters and drying kinetics

Abstract

The microwave drying (MWD) of red radish slices was investigated from 90-450 W. Experimental drying curves were simulated using the Midilli–Kucuk model by means of a generalized curve. Quality of final product (color, antioxidant capacity, total polyphenols, 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. Energy 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.