Volume: 3, 2024
3rd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland:
ENVIRONMENT – PLANT – ANIMAL – PRODUCT
Abstract number: F003
DOI: https://doi.org/10.24326/ICDSUPL3.F003
Published online: 24 April 2024
ICDSUPL, 3, F003 (2024)
Preliminary comparative study of drying methods for white radish
Małgorzata Chobot1*, Anna Ignaczak1, Hanna Kowalska1
1 Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
* Corresponding author: malgorzata_chobot@sggw.edu.pl
Abstract
Drying is a preservation technique essential for extending the shelf life of various food items. Beyond its primary purpose, drying also plays a crucial role in size reduction for efficient packaging and transportation, while ensuring the retention of essential nutritional components in the preserved food. This study investigates the preservation benefits and quality retention aspects of different drying methods applied to white radish, specifically Raphanus sativus L., commonly known as daikon. Recognized as a vegetable belonging to the cabbage family with low glycemic index, abundant nutrients and fiber, white radish serves as an ideal subject for investigation. Convective drying (CD), microwave-convective drying (MCD), microwave-vacuum drying (MVD), and freeze drying (FD) were compared in this study, focusing on assessing their efficacy. Parameters such as dry matter content, weight loss, water activity, and color were evaluated. Each drying method had a distinct impact on the quality attributes of dried white radish. FD resulted in increased brightness of the samples by 10% compared to raw radish. In contrast, MVD induced a darker color by approximately 5% compared to raw samples, with an absolute color difference (ΔE) of 13.1. Additionally, MVD samples exhibited a distinctive puffing effect and the highest weight loss among all drying methods. The results showed that all samples obtained similar dry matter content from 92.42% to 95.43%, with the highest value observed for the FD method. Moreover, all samples achieved water activity below 0.6, with MVD treatment resulting in the lowest values (0.225). These findings underscore the diverse efficacy of drying methods in preserving the essential attributes of the studied vegetable. Furthermore, they provide a foundation for future research in this field, offering valuable insights into potential applications in the broader context of food preservation.
Keywords: food preservation, drying methods, dry matter content, daikon
How to cite
M. Chobot, A. Ignaczak, H. Kowalska, 2024. Preliminary comparative study of drying methods for white radish. In: 3rd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: Environment – Plant – Animal – Product. https://doi.org/10.24326/ICDSUPL3.F003