Biot number - lag factor (Bi-G) correlation for tunnel drying of baby food

Prediction of moisture transfer parameters for convective drying of shrimp at different pretreatments

“…The magnitude of the D values (Table 4) is similar to those found by several authors for different food materials, such as those reported by Thorat et al (2010) for drying of ginger slices (1.86 x 10 -8 to 4.78 x 10 −8 m 2 /s), by Guiné et al (2011) for convective drying of pumpkin (4.08 x 10 -8 to 2.35 x 10 -7 m 2 /s), by Jurendić & Tripalo (2011) for drying of baby food (0.107 x 10 -8 to 53.1 x 10 -8 m 2 /s), by Shi et al (2013) for drying of yacon slices (1.092 x 10 -7 to 7.388 x 10 -7 m 2 /s) and by Harish et al (2014) for drying of elephant foot yam (4.44 x 10 -9 to 4.22 x 10 -8 m 2 /s). However, the values of D obtained in this study were greater than that found by Doymaz (2011) for the drying of sweet potato slices, which ranging between 9.32 x 10 -11 to 1.75 x 10 -10 m 2 /s.…”