Flavour Changes in Asian White Radish (Raphanus sativus) Produced by Different Methods of Drying and Salting

Figures & data

Table 1 Loss of MTBITC and drying time of white radish pieces after drying at various temperatures in a hot air, heat pump, and freeze drier

Drier	15°	35°	40°	45°	50°	60°	70°C
MTBITC loss (%) during drying
Heat Pump		24 ± 4.0	34 ± 24.0	36 ± 8.0	44 ± 9.0
Hot Air			46 ± 13.0		73 ± 5.0	85 ± 10.0	90 ± 12.0
Freeze	15 ± 3.0
Drying time (h)
Heat Pump		12 ± 0.3	9 ± 1.2	8 ± 0.5	8 ± 0.1
Hot Air			18 ± 1.7		11 ± 0.1	9 ± 0.2	8 ± 0.1
Freeze	> 48
Values for MTBITC (n = 10 replicates/treatment) and drying time (n = 3) are the mean ± standard deviation.

Table 2 Effect of osmotic drying on loss of MTBITC in white radish roots by application of sodium chloride under 12 kg pressure for 72 h at 20°C

Salt level (g/100 g)	MTBITC
	MTBITC loss (%)	Water loss (%)
0%	15 ± 2.5^a	3 ± 2.7
5%	22 ± 5.2	46 ± 3.2
15%	38 ± 4.6	49 ± 8.6
25%	47 ± 5.8	54 ± 3.8
Values are mean ± standard deviation (n = 9 replicates/treatment).