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Article: New biosystems engineering research reported from S.A. Giner and co-authors.
- Article from:
- Journal of Engineering
- Article date:
- February 25, 2009
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According to recent research published in the journal Biosystems Engineering, "Food drying kinetics is usually studied by measuring the product average moisture content as a function of time, known as the drying curve, for constant air conditions. The slope of this curve is the drying rate."
"Most food drying studies consider that the drying rate decreases from the start, and propose the use of diffusion models. However, some authors have observed that in high-moisture foods there is an initial period with a constant drying rate and a linear drying curve which is assumed to be externally controlled. A model similar to that used for pure water evaporation is ...