Analytical model for variable moisture diffusivity estimation and drying simulation of shrinkable food products

Methods of Determination for Effective Diffusion Coefficient During Convective Drying of Clay Products

“…A few studies, describing the sample dimensional correction, can be found in literature. Some data can be found in the papers [17][18][19][20]. Silva [21] presented, a way of solving the diffusion equation for the case of spherical samples.…”

A novel approach to evaluate the temperature during drying of food products with negligible external resistance to mass transfer

“…Mentioned analytical approaches, dealing with moisture diffusion estimation to the mass transfer equation solution, are obtained under the hypothesis of invariable food temperature. Ruiz-López et al (2012) indicated that the food temperature does not stay constant during drying. Nevertheless, constant food temperature is still accepted in drying studies due to some theoretical and experimental limitations, while this hypothesis is not inevitably a good estimate.…”

“…Most researchers have applied numerical methods and few investigators who employed analytical methods ignored heat transfer equation for simplification (Ruiz-López et al, 2012). In drying industry, practitioners need relevant and accurate analytical tools to conduct the design analysis and calculations effectively.…”

The impact of convective drying on the color, phenolic content and antioxidant capacity of noni (Morinda citrifolia L.)

“…The only parameter that can be compared is Δ as it is related with the final shrinkage degree. In this case, noni has a shrinkage degree slightly lower to that found in other vegetables such as chayote (Δ = 0.1135) and potato (Δ = 0.1733) (Ruiz-López et al, 2012;Ortiz-García-Carrasco et al, 2015).…”