ArticleFood science and biotechnology2025
Ethanol pretreatment before air drying of beetroot: drying kinetics.
Article in Food science and biotechnology, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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1 citing paper in PubMed.
- Ultrasonic-ethanol pretreatment-assisted aqueous enzymatic extraction ofFrontiers in nutrition · 2026Article
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2 authors.
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Abstract
This work investigates the effects of ethanol pretreatment on the kinetics of air drying of beetroot at 70 °C, a temperature commonly used in the dehydration process to preserve color and phytochemical integrity. Three parameters of pretreatment - ethanol concentration, temperature, and duration - were assessed at five different levels to evaluate their impact on both drying time and rate. The analytical solution obtained from the diffusion model was utilized. However, this study also considers moisture diffusivity as a criterion for assessing the effects of pretreatment, factoring in elements such as shrinkage and moisture variability. The results indicated that pretreatment significantly enhanced drying rates and positively influenced diffusivity, while the reduction in volume was comparatively minor when juxtaposed with untreated samples. The optimal conditions for pretreatment were achieved at 55 °C, utilizing pure ethanol for 30 min, which led to a 30% reduction in drying time and a 36.6% increase in diffusivity.
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