“…Generally, to describe water transport inside food, a mathematical model is used and, among them, the following can be cited: models based on Darcy's laws (Pinheiro et al, 1998); empirical models (Turhan et al, 2002;Akpinar & Bicer, 2005;Ghazanfari et al, 2006;Sutar & Prasad, 2007;Ganesapillai et al, 2008;Roberts et al, 2008;Silva et al, 2008;Vega-Ga´lvez et al, 2008;Hii et al, 2009;Diamante et al, 2010;Kaleta & Go´rnicki, 2010;Bantle et al, 2011); and diffusion models (Vega-Ga´lvez et al, 2008;Silva et al, 2009Silva et al, , 2010Silva et al, , 2012Boeri et al, 2011;Mundada et al, 2011;Yildirim et al, 2011). To describe water transport kinetics through a diffusion model, the initial and boundary conditions must be known.…”