A Moving Boundary Model for Isothermal Drying and Shrinkage of Chayote Discoid Samples: Comparison between the Fully Analytical and the Shortcut Numerical Approaches
A moving boundary model for food isothermal drying and shrinkage is applied to predict the time decay of water content and sample volume, as well as water diffusivity for chayote discoid slices in the temperature range 40–70°C. The core of the model is the shrinkage velocity v, assumed equal to the...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Hindawi Limited
2019-01-01
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| Series: | International Journal of Chemical Engineering |
| Online Access: | http://dx.doi.org/10.1155/2019/3926897 |