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

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dc.abstract.enDespite the high global production of beetroot (Beta vulgaris 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. This study aimed to investigate the effects of different temperatures in the convective drying of whole beetroot and evaluate the influence of laminated flexible and plastic packaging on flour stability over two months. Drying kinetics were analyzed using five models, with the Page and Logarithm models showing the best fit (R2 > 0.99). Def values (1.27 × 10−9 to 2.04 × 10−9 m2 s−1) increased with rising temperatures while drying time was reduced (from 820 to 400 min), indicating efficient diffusion. The activation energy was 29.34 KJ mol−1, comparable to other plant matrices. Drying reduced moisture and increased ash concentration in the flour. The flour showed a good water adsorption capacity and low cohesiveness, making it marketable. Laminated packaging was more effective in controlling physicochemical parameters, reducing hygroscopicity, and maintaining quality over 60 days. In summary, the Page model can predict beetroot drying kinetics effectively, and laminated packaging can control flour stability.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Mleczarstwa i Inżynierii Procesowej
dc.contributor.authorSousa, Elisabete Piancó de
dc.contributor.authorOliveira, Emanuel Neto Alves de
dc.contributor.authorLima, Thamirys Lorranne Santos
dc.contributor.authorAlmeida, Rafael Fernandes
dc.contributor.authorBarros, Jefferson Henrique Tiago
dc.contributor.authorLima, Clara Mariana Gonçalves
dc.contributor.authorGiuffrè, Angelo Maria
dc.contributor.authorWawrzyniak, Jolanta
dc.contributor.authorWybraniec, Sławomir
dc.contributor.authorCoutinho, Henrique Douglas Melo
dc.contributor.authorFeitosa, Bruno Fonsêca
dc.date.access2024-11-04
dc.date.accessioned2024-11-05T07:15:03Z
dc.date.available2024-11-05T07:15:03Z
dc.date.copyright2024-09-01
dc.date.issued2024
dc.description.abstract<jats:p>Despite the high global production of beetroot (Beta vulgaris 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. This study aimed to investigate the effects of different temperatures in the convective drying of whole beetroot and evaluate the influence of laminated flexible and plastic packaging on flour stability over two months. Drying kinetics were analyzed using five models, with the Page and Logarithm models showing the best fit (R2 &gt; 0.99). Def values (1.27 × 10−9 to 2.04 × 10−9 m2 s−1) increased with rising temperatures while drying time was reduced (from 820 to 400 min), indicating efficient diffusion. The activation energy was 29.34 KJ mol−1, comparable to other plant matrices. Drying reduced moisture and increased ash concentration in the flour. The flour showed a good water adsorption capacity and low cohesiveness, making it marketable. Laminated packaging was more effective in controlling physicochemical parameters, reducing hygroscopicity, and maintaining quality over 60 days. In summary, the Page model can predict beetroot drying kinetics effectively, and laminated packaging can control flour stability.</jats:p>
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if4,7
dc.description.number17
dc.description.points100
dc.description.versionfinal_published
dc.description.volume13
dc.identifier.doi10.3390/foods13172784
dc.identifier.issn2304-8158
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/1977
dc.identifier.weblinkhttps://www.mdpi.com/2304-8158/13/17/2784
dc.languageen
dc.relation.ispartofFoods
dc.relation.pagesart. 2784
dc.rightsCC-BY
dc.sciencecloudsend
dc.share.typeOPEN_JOURNAL
dc.subject.enstorage
dc.subject.enfood waste
dc.subject.endrying kinetics
dc.subject.enphysicochemical properties
dc.subject.enagro-industrial waste
dc.titleEmpirical Modeling of the Drying Kinetics of Red Beetroot (Beta vulgaris L.; Chenopodiaceae) with Peel, and Flour Stability in Laminated and Plastic Flexible Packaging
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue17
oaire.citation.volume13