The influence of different drying methods on the quality attributes of beetroots




beetroot, heat pump drying, rehydration ratio, total phenolic content, betalain


Beetroot is recognized as a health-promoting vegetable due to its abundant source of bioactive compounds. Drying methods significantly influence the quality of products. Therefore, it is important to choose a suitable drying method to obtain high quality of dried beetroots. The aim of this research was to investigate the influence of different drying methods on the quality attributes of beetroots. Fresh beetroots were dehydrated by freeze drying (FD), heat pump drying (HPD), vacuum drying (VD), microwave drying (MD) and microwave vacuum drying (MVD), respectively. The drying time, final moisture content, rehydration ratio, color, microstructure, betalain content and total flavonoids content of beetroots prepared by different drying methods were analyzed. The results showed that MVD and MD were superior to VD, HPD and FD in terms of drying time. The drying time (0.77±0.03 h) of MD was reduced by 97.40 % compared with FD, which was only 9.83 % of VD and 11.27 % of HPD. No significant differences in the final moisture content among beetroots dried using different drying methods were observed. Beetroots dried by FD showed the most desirable color and porous structure. Besides, beetroots dried by MVD exhibited the largest rehydration ratio, while the lowest rehydration ratio appeared in the beetroots obtained using MD. In addition, beetroots prepared by HPD illustrated the highest contents of betacyanin, betaxanthin and total flavonoids, which were 5.48±0.03 mg/g, 2.40±0.02 mg/g and 24.71±0.47 mg rutin equivalent/g, respectively. These results identify that it is difficult to achieve the best quality dried beetroots using a single drying method. Therefore, considering the quality attributes, the combined drying method (HPD+MVD) would be a very promising alternative method for obtaining dehydrated beetroots

Supporting Agency

  • Sincere gratitude to Guangxi Key Laboratory of Health Care Food Science and Technology, and Hezhou Key Laboratory of Microwave Application Technology for providing laboratory facilities and technical support during this research work. This study was funded by Guangxi First-class Discipline Food Science and Engineering Cultivation Project (GXYLXKP1816).

Author Biographies

Yan Liu, Hezhou University; Sumy National Agrarian University

Postgraduate Student, Assistant Researcher

School of Food and Biological Engineering

Department of Engineering Technologies for Food Production

Sergei Sabadash, Sumy National Agrarian University

PhD, Associate Professor

Department of Engineering Technologies for Food Production

Zhenhua Duan, Hezhou University

PhD, Professor

School of Food and Biological Engineering

Chunli Deng, Sumy National Agrarian University; Hezhou University

Postgraduate Student, Assistant Researcher

School of Food and Biological Engineering


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How to Cite

Liu, Y., Sabadash, S., Duan, Z., & Deng, C. (2022). The influence of different drying methods on the quality attributes of beetroots . Eastern-European Journal of Enterprise Technologies, 3(11 (117), 60–68.



Technology and Equipment of Food Production

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