Evaluation of beetroot changes during drying with hot air by digital images

Abstract

Foods drying are an important operation in processing and increasing foodstuffs shelf life and many factors effected on products efficiency and quality during drying. Deterioration of texture structure and products color changes depends on drying method and air temperature and air rate. Drying or removing maximum water of the product conducted by the purpose of Increasing durability life and its quality. In addition, product's color must be regarded, because the most Important Factor for attracting customers and consumers oration considered as Importance of this Subject. Beetroot advised for daily consumption due to its Vitamin C and traces Such as Rubidium, Cesium for decreasing blood pressure and coronary vascular diseases and its water is the most favorable drink in the world market. The purpose of this study is creating suitable statistical model from the mentioned process and evaluation of the product color and tissue. In this study, the process by using hot air flow has been conducted for beet and its changes Investigated by the help of digital pictures and processing technique that up to now no special Investigation has been conducted. For this, used hot airflow for drying in this experiment in which Temperature and air flow rate is adjustable. The product color change has been conducted by digital Imaging.