Abstract
ABSTRACTA mathematical model describing the drying behavior of beet slices was developed based on data from an air‐drying experiment which measured average moisture content and temperature. The model was based on application of Fick's law for unidimensional moisture flow in the falling drying rate period. The mathematical model and the data generated from the kinetic studies of temperature‐ and moisture‐sensitive red beet pigments (betanine and vulgaxanthin‐I) were combined in a computer program to simulate and predict beet pigment retention, as a function of the process variables. Predicted and actual experimental pigment retention agreed well, which indicates this approach's potential for simulating deterioration of beet pigments during air‐drying.
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