# Some Aspects of the Modelling of Dried Red Beets Rehydration Process
## 3 Results and Discussion
The dependence of parameter \(a\) (for the Henderson-Pabis model) on the characteristic dimension was statistically insignificant, and for parameter \(n\) (in the Page model and modified Page model), the influence of the drying air temperature was statistically insignificant. Parameter \(A_{1}\) for the Peleg model depended, in a statistically significant way, on \(v_{d}\), \(L\), \(T_{r}\), whereas the dependence of the parameter \(A_{2}\) on the rehydration temperature was statistically insignificant. To summarise, all investigated models allowed for the prediction of the kinetics of volume increase in the rehydration process for dried red beets considering the drying air temperature and velocity, characteristic dimension, and rehydration temperature. It appeared, from Table 7, that the parameters \(A_{1}\) and \(A_{2}\) for the [PERSON] model and parameters \(k\) for the [PERSON] ([PERSON]) and [PERSON] models adopted to describe the course of dry matter loss during the rehydration of dried red beets depended, in a statistically significant way, on \(T_{d}\), \(v_{d}\), \(L\), and \(T_{r}\). The dependence of parameter \(n\), for the [PERSON] model, on both the drying air temperature and rehydration temperature was statistically insignificant. Both parameters \(k\) and \(a\) for the Henderson-Pabis model were statistically insignificant on drying air temperature. As far as the modified Page model was considered, its parameter \(k\) did not depend, in a statistically significant manner, on \(T_{d}\), whereas its parameter \(n\) was dependent, in a statistically significant way, on \(v_{d}\) and \(L\). It can be stated, due to the discussed relationship, that if there is a need to predict the course of dry matter loss during the rehydration of dried red beets, whilst taking into consideration the influence of all the investigated parameters of drying and rehydration processes (\(T_{d}\), \(v_{d}\), \(L\), \(T_{r}\)), the [PERSON] model, [PERSON] model and Page model should be chosen. If, however, the drying air temperature is not so important for prediction, the Henderson-Pabis model and modified Page model could be applied as well. It is shown in Table 8 that parameter \(A_{1}\) for the [PERSON] model, the rehydration rate constant \(k\) for the [PERSON] model and parameter \(n\) for the Page model, applied to characterize the moisture content increase during the rehydration of dried red beets, depended, in a statistically significant way, on all drying and rehydration conditions taken into account, namely, \(T_{d}\), \(v_{d}\), \(L\), \(T_{r}\). The dependence of the rehydration rate constant \(k\), for the Henderson-Pabis and Peleg models, on the drying air temperature was statistically insignificant, whereas the dependence of parameter \(a\) (in the Henderson-Pabis model) on both the drying and rehydration temperatures was statistically insignificant. As far as the modified Page model was concerned, its parameter \(k\) depended, in statistically significant manner, on the drying air velocity and characteristics dimension, whereas its parameter \(n\) depended on drying air temperature in a statistically insignificant manner. Parameter \(A_{2}\) for the [PERSON] model depended, in a statistically significant way, only on the characteristics dimension. Summing up this discussion, it can be said that three of the considered models, namely