Empirical Modeling of the Drying Kinetics of Red Beetroot (Beta vulgaris L.; Chenopodiaceae) with Peel, and Flour Stability in Laminated and Plastic Flexible Packaging
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Preparation and Characterization of Whole Beetroot Paste (WBP)
2.3. Drying Kinetics
2.4. Mathematical Modeling
2.5. Effective Diffusion Coefficient (Def) and Activation Energy (Ea)
2.6. Processing and Quality Characterization of Whole Beetroot Flours
2.7. Stability of Flours in Laminated and Plastic Flexible Packaging
2.8. Statistical Treatment
3. Results and Discussion
3.1. Empirical Modeling of Drying Kinetics
3.2. Effective Diffusion Coefficient (Def) and Activation Energy (Ea)
3.3. Quality Characterization of Whole Beetroot Paste (WBP) and Food Flour
3.4. Flour Stability in Laminated and Plastic Flexible Packaging
4. Conclusions
Author Contributions
Funding
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Model | T (°C) | Constants | R2 | MSD | X2 (×10−4) | |||||
---|---|---|---|---|---|---|---|---|---|---|
a | b | k | k1 | n | c | |||||
Page | 60 | - | - | 0.000230 | - | 1.494825 | - | 0.99864 | 0.0194 | 4.0333 |
70 | - | - | 0.001131 | - | 1.281114 | - | 0.99322 | 0.0396 | 17.0401 | |
80 | - | - | 0.000346 | - | 1.598761 | - | 0.99816 | 0.0227 | 5.6476 | |
Midilli | 60 | 0.735224 | −0.000894 | −0.175843 | - | 0.000001 | - | 0.85066 | 0.1952 | 44.3504 |
70 | 0.738498 | −0.001995 | −0.183674 | - | 0.000000 | - | 0.95599 | 0.0833 | 11.3400 | |
80 | 0.980643 | −0.000052 | 0.000025 | - | 1.648398 | - | 0.99869 | 0.0160 | 4.2172 | |
Lewis | 60 | - | - | 0.003471 | - | - | - | 0.98273 | 0.0687 | 48.9230 |
70 | - | - | 0.004884 | - | - | - | 0.98596 | 0.0569 | 33.6900 | |
80 | - | - | 0.006508 | - | - | - | 0.97654 | 0.0805 | 67.8266 | |
Two terms | 60 | 0.524049 | 0.545877 | 0.003830 | 0.003830 | - | - | 0.98784 | 0.0577 | 38.8660 |
70 | 0.520622 | 0.496003 | 0.005001 | 0.005001 | - | - | 0.98628 | 0.0562 | 35.9094 | |
80 | 0.539035 | 0.539035 | 0.007094 | 0.007098 | - | - | 0.98410 | 0.0664 | 50.7679 | |
Logarithm | 60 | 1.219157 | −0.169168 | 0.002856 | - | - | - | 0.99352 | 0.0422 | 19.3030 |
70 | 1.262024 | −0.274728 | 0.003157 | - | - | - | 0.99521 | 0.0333 | 12.6088 | |
80 | 1.272281 | −0.205391 | 0.005188 | - | - | - | 0.99193 | 0.0474 | 25.8775 |
Parameters | Whole Beet | |
---|---|---|
Paste | Food Flour | |
Physicochemical properties | ||
Water content (%) | 87.40 ± 0.10 | 3.17 ± 0.20 |
Ash (%) | 0.17 ± 0.02 | 6.15 ± 0.28 |
pH | 6.50 ± 0.00 | 6.47 ± 0.06 |
TTA (% Citric acid) | 0.37 ± 0.00 | 0.61 ± 0.00 |
TSS (°Brix) | 10.00 ± 0.00 | 6.69 ± 0.00 |
aw | 0.638 ± 0.030 | - |
Physical properties | ||
B (g cm−3) | - | 0.52 ± 0.02 |
C (g cm−3) | - | 0.56 ± 0.03 |
CIn | - | 8.60 ± 0.28 |
HR | - | 1.09 ± 0.00 |
W (g min−1) | - | 4.75 ± 0.47 |
S (%) | - | 90.33 ± 0.22 |
I (%) | - | 32.62 ± 0.05 |
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Sousa, E.P.d.; Oliveira, E.N.A.d.; Lima, T.L.S.; Almeida, R.F.; Barros, J.H.T.; Lima, C.M.G.; Giuffrè, A.M.; Wawrzyniak, J.; Wybraniec, S.; Coutinho, H.D.M.; et al. Empirical Modeling of the Drying Kinetics of Red Beetroot (Beta vulgaris L.; Chenopodiaceae) with Peel, and Flour Stability in Laminated and Plastic Flexible Packaging. Foods 2024, 13, 2784. https://doi.org/10.3390/foods13172784
Sousa EPd, Oliveira ENAd, Lima TLS, Almeida RF, Barros JHT, Lima CMG, Giuffrè AM, Wawrzyniak J, Wybraniec S, Coutinho HDM, et al. Empirical Modeling of the Drying Kinetics of Red Beetroot (Beta vulgaris L.; Chenopodiaceae) with Peel, and Flour Stability in Laminated and Plastic Flexible Packaging. Foods. 2024; 13(17):2784. https://doi.org/10.3390/foods13172784
Chicago/Turabian StyleSousa, Elisabete Piancó de, Emanuel Neto Alves de Oliveira, Thamirys Lorranne Santos Lima, Rafael Fernandes Almeida, Jefferson Henrique Tiago Barros, Clara Mariana Gonçalves Lima, Angelo Maria Giuffrè, Jolanta Wawrzyniak, Sławomir Wybraniec, Henrique Douglas Melo Coutinho, and et al. 2024. "Empirical Modeling of the Drying Kinetics of Red Beetroot (Beta vulgaris L.; Chenopodiaceae) with Peel, and Flour Stability in Laminated and Plastic Flexible Packaging" Foods 13, no. 17: 2784. https://doi.org/10.3390/foods13172784