Effect of Drying Condition on Shatavari (Asparagus Racemosus Willd) Root Quality and Energy Consumption
doi: 10.14456/mijet.2022.41
Keywords:
Shatavari, Drying, Microwave drying, Phenolic contentAbstract
The aim of this study was to investigate the effects of drying method on shatavari quality and energy consumption. In this study, microwave powers of 1,000 and 1,500 W were used in combination with hot air at 60 °C. Drying on a tray at 60 °C was used as the traditional drying method. Fresh and blanched Shatavari roots with a sliced thickness of 3 mm were used for drying. The sample was dried until the free water content was less than 0.6. Then, the quality was analyzed, i.e., color values L* a* b* hue angle and chroma, and total phenolic content and total flavonoid content. The result showed that fresh Shatavari dried with a 1,000-W microwave dryer had the highest L* value, while the a* value and b* value were the lowest. The total phenolic content (TPC) and total flavonoid content (TFC) were highest in the drying without blanching and in the 1,000-W drying. When considering energy consumption, only the hot air dryer consumed the highest specific energy consumption (SEC) (0.30 MJ/kg), and increasing the microwave power resulted in a decrease in energy consumption. In addition, energy consumption was lower with blanching than without blanching. In terms of energy and quality, drying fresh Shatavari at a microwave power of 1,000 W combined with hot air at 60 °C was the appropriate condition.
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