## 4 Conclusions  
The Peleg model can be accepted as suitable for describing the course of mass gain (R\({}^{2}\) = 0.9731-0.9938; RMSE = 0.2612-2.7615), dry matter loss (R\({}^{2}\) = 0.7081-0.9916; RMSE = 0.1276-0.2965), water gain (R\({}^{2}\) = 0.9782-0.9944; RMSE = 0.3664-2.8014), moisture content increase (R\({}^{2}\) = 0.9794-0.9935; RMSE = 0.0351-0.4946), and volume increase (R\({}^{2}\) = 0.9507-0.9859; RMSE = 0.7047-1.9851) during the rehydration of dried red beet cubes at all considered values of the solid-to-liquid ratio (1:20, 1:15, 1:10, 1:5, 1:3, and 1:1). A method for determining the parameters of the Peleg model (the Peleg rate constant \(A_{1}\) and the Peleg capacity constant \(A_{2}\)) was developed. The technique can determine the parameters within the entire range of the solid-to-water ratio. The values of \(A_{1}\) increased, whereas values of \(A_{2}\) decreased with the increasing amount of rehydrating water. Therefore, the conclusions were drawn as follows: (1) the rates of the rehydration (mass gain, dry matter loss, water gain, moisture content increase, and volume increase) decreased with the increasing amount of rehydrating water at the early stage of the process; (2) the equilibrium values for mass gain, water gain, moisture content increase, and volume increase increased, whereas dry matter loss decreased with the increasing amount of water. It turned out from statistical tests that the Peleg model with parameters \(A_{1}\) and \(A_{2}\) expressed as a function of the solid-to-liquid ratio can be recommended for describing the kinetics of mass gain (R\({}^{2}\) = 0.9662-0.9895; RMSE = 1.0075-2.2519), dry matter loss (R\({}^{2}\) = 0.7042-0.9881; RMSE = 0.1681-0.3707), water gain (R\({}^{2}\) = 0.9732-0.9913; RMSE = 1.2462-2.3298), moisture content increase (R\({}^{2}\) = 0.9770-0.9929; RMSE = 0.3295-0.6443), and volume increase (R\({}^{2}\) = 0.9374-0.9847; RMSE = 1.3127-2.6472) during the rehydration of dried red beet cubes at all considered values of the solid-to-liquid ratio. \begin{table}
\begin{tabular}{c c c c c c c} \hline
**Solid-to-** **Liquid** & **Statistical Criterion** & **Mass Gain** & **Dry Matter Loss** & **Water Gain** & **Moisture Content Increase** & **Volume Increase** \\ \hline
1:20 & R\({}^{2}\) & 0.9775 & 0.9846 & 0.9794 & 0.9822 & 0.9800 \\  & RMSE & 2.2519 & 0.3707 & 2.3039 & 0.4363 & 2.1207 \\ \hline
1:15 & R\({}^{2}\) & 0.9773 & 0.9849 & 0.9796 & 0.9770 & 0.9837 \\  & RMSE & 2.1673 & 0.1876 & 2.3298 & 0.6443 & 1.6507 \\ \hline
1:10 & R\({}^{2}\) & 0.9895 & 0.9881 & 0.9913 & 0.9923 & 0.9797 \\  & RMSE & 1.4871 & 0.2557 & 1.7627 & 0.4141 & 1.8390 \\ \hline
1:5 & R\({}^{2}\) & 0.9662 & 0.9131 & 0.9733 & 0.9929 & 0.9847 \\  & RMSE & 1.9451 & 0.2526 & 1.8239 & 0.4098 & 1.3127 \\ \hline
1:3 & R\({}^{2}\) & 0.9717 & 0.7042 & 0.9765 & 0.9878 & 0.9589 \\  & RMSE & 1.3763 & 0.3616 & 1.3829 & 0.5338 & 1.6643 \\ \hline
1:1 & R\({}^{2}\) & 0.9874 & 0.7253 & 0.9913 & 0.9887 & 0.9374 \\  & RMSE & 1.0075 & 0.1681 & 1.2462 & 0.3295 & 2.6472 \\ \hline \end{tabular}
\end{table} 
Table 6: Statistical tests of the Peleg model applied to simulate dried red beets rehydration curves at the model parameters expressed with Equations (5)-(7) and constants from Table 3.  
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