Capacidad de Rehidratación y Cambio de Color de Yuca (Manihot esculenta crantz) Deshidratada en Microondas

Water-Sorption Isotherms and Air-Drying-Kinetics Modelling of Andean Tubers and Tuberous Roots

“…The parameter k represents the movement of moisture inside the food and the transfer to the surface of the air; therefore, higher values represent a faster drying process [29]. The Fick model yielded effective diffusivity values from 2.22 to 2.92 × 10 −7 m 2 /s; this value in food oscillates between 1 × 10 −6 and 1 × 10 -11 m 2 /s [30]. The variation in the diffusivity depends on the drying conditions (the temperature, pressure, and velocity) and the matrix (its structure, size, and composition) [31].…”