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

Despite the high global production of beetroot (<i>Beta vulgaris</i> 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 (<i>R</i>² > 0.99). <i>D_ef</i> 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.