Influence of Varying Microwave Power during Microwave-Vacuum Drying on the Drying Time and Quality of Beetroot and Carrot Slices

摘要

The aim of this work was to study the influence of microwave power variation during microwave-vacuum drying on both drying time and dried material quality. Red beetroot and carrot were chosen as the material. The quality of the dried material was described by its color change and beta-carotene loss (for carrot) due to drying.