International Journal of Chemistry Studies

Authors
P Shylaja, Girija Vudugula, V Bhasker, Srinivas Maloo

Abstract
Drying is one of the oldest methods of food preservation. During drying moisture from the food product is evaporated thus facilitate lack of moisture for growth of microorganisms. As already known moisture is responsible for every chemical and microbiological changes in food. By controlling the moisture content in food, can reduce the adverse effects in food. To reduce the moisture content in food, Drying is best method to achieve this goal. The present study was carried over on drying behavior of selected vegetables during different types of drying methods. In this study carrot and beetroot was taken. These vegetables were dried in three drying methods such as tray, solar and infrared drying.