Empirical Modeling of the Drying Kinetics of Red Beetroot ( Beta vulgaris L.; Chenopodiaceae) with Peel, and Flour Stability in Laminated and Plastic Flexible Packaging

• Published in: Foods Vol. 13; no. 17; p. 2784
• Main Authors: Sousa, Elisabete Piancó de, Oliveira, Emanuel Neto Alves de, Lima, Thamirys Lorranne Santos, Almeida, Rafael Fernandes, Barros, Jefferson Henrique Tiago, Lima, Clara Mariana Gonçalves, Giuffrè, Angelo Maria, Wawrzyniak, Jolanta, Wybraniec, Sławomir, Coutinho, Henrique Douglas Melo, Feitosa, Bruno Fonsêca
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 01.09.2024
• Subjects: Adsorbed water; agro-industrial waste; Beta vulgaris; Control stability; Convective drying; Dietary minerals; Drying; drying kinetics; Feasibility studies; Flexible packaging; Flour; Food; Food security; food waste; Horticulture; Kinetics; Mathematical models; Moisture content; Packaging; Physicochemical properties; Physiology; Plant layout; Pollution control; Raw materials; Software; Stability; storage; Storage conditions; Sugar beets; Temperature; Variance analysis; Vegetarianism; Brazil; agro-industrial waste; drying kinetics; storage; physicochemical properties; food waste

Despite the high global production of beetroot ( L.), its peel is often discarded. Transforming beetroot into flour can reduce waste, improve food security, and decrease environmental pollution. However, large-scale feasibility depends on understanding drying kinetics and optimal storage conditions....