# Some Aspects of the Modelling of Dried Red Beets Rehydration Process
## 3 Results and Discussion
As can be seen from Table 5, the rehydration rate constants \(k\) for the [PERSON] (Newton) model, the Henderson-Pabis model, the Page model, and the modified Page model adopted to mass gain depended (in a statistically significant way) on all drying and rehydration conditions taken into account: \(T_{d}\), \(v_{d}\), \(L\), and \(T_{r}\). The same situation was noticed for parameter \(a\) in the Henderson-Pabis model and for parameters \(n\) in the Page and modified Page models. These parameters depended \begin{table}
\begin{tabular}{c c c c c c} \hline \hline
**Model No.** & **Model Name** & **Variable** & **R\({}^{2}\)** & **Adjusted R\({}^{2}\)** & **RMSE** \\ \hline \multirow{4}{*}{(1)} & \multirow{4}{*}{Peleg} & mass gain & 0.9659–0.9950 & 0.9642–0.9948 & 0.1078–0.2388 \\  & & volume increase & 0.9326–0.9917 & 0.9290–0.9913 & 0.1434–0.4080 \\  & & dry matter loss & 0.9400–0.9947 & 0.9368–0.9944 & 0.0135–0.0362 \\  & & moisture content increase & 0.9402–0.9934 & 0.9370–0.9931 & 2.5976–5.6206 \\ \hline \multirow{4}{*}{(2)} & \multirow{4}{*}{Lewis (Newton)} & mass gain & 0.9194–0.9852 & 0.9151–0.9845 & 0.0413–0.1075 \\  & & volume increase & 0.9108–0.9837 & 0.9061–0.9829 & 0.0523–0.1163 \\  & & dry matter loss & 0.9371–0.9898 & 0.9338–0.9893 & 0.0343–0.0986 \\  & & moisture content increase & 0.9385–0.9927 & 0.9353–0.9924 & 0.0304–0.6950 \\ \hline \multirow{4}{*}{(3)} & \multirow{4}{*}{Henderson–Pabis} & mass gain & 0.9069–0.9846 & 0.9020–0.9837 & 0.0383–0.0952 \\  & & volume increase & 0.8885–0.9814 & 0.8826–0.9804 & 0.0495–0.1037 \\  & & dry matter loss & 0.9321–0.9893 & 0.9285–0.9887 & 0.0335–0.0895 \\  & & moisture content increase & 0.9390–0.9930 & 0.9358–0.9926 & 0.0282–0.0746 \\ \hline \multirow{4}{*}{(4)} & \multirow{4}{*}{Page} & mass gain & 0.9687–0.9967 & 0.9671–0.9964 & 0.0179–0.0528 \\  & & volume increase & 0.9444–0.9950 & 0.9414–0.9947 & 0.2010–0.0656 \\  & & dry matter loss & 0.9390–0.9965 & 0.9358–0.9963 & 0.1098–0.0762 \\  & & moisture content increase & 0.9380–0.9931 & 0.9347–0.9928 & 0.0267–0.0693 \\ \hline \multirow{4}{*}{(5)} & \multirow{4}{*}{Modified Page} & mass gain & 0.9687–0.9966 & 0.9671–0.9964 & 0.0179–0.0528 \\  & & volume increase & 0.9444–0.9950 & 0.9414–0.9947 & 0.0210–0.0877 \\  & & dry matter loss & 0.9390–0.9965 & 0.9358–0.9963 & 0.0198–0.0762 \\  & & moisture content increase & 0.9643–0.9931 & 0.9625–0.9928 & 0.0267–0.0603 \\ \hline \hline \end{tabular}
\end{table} 
Table 4: Results of statistical analyses on the modelling of \(m\), \(V\), \(m_{d.m. }\), and \(M\) changes during the rehydration of dried red beets. (in a statistically significant way) on \(T_{d}\), \(v_{d}\), \(L\), and \(T_{r}\). Parameter \(A_{1}\) of the Peleg model depended (in a statistically significant way) on drying and rehydration conditions: \(T_{d}\), \(v_{d}\), \(L\), and \(T_{r}\). However, the dependence of parameter \(A_{2}\) on the rehydration temperature was statistically insignificant. Summing up, the five considered models enabled the prediction of mass gain during the rehydration of dried red beets, taking into account such conditions for drying and rehydration as \(T_{d}\), \(v_{d}\), \(L\), and \(T_{r}\).