Figures index

From

Diffusion Coefficient Estimation in Shrinking Solids. A Case Study: Tomato

C. Martínez-Vera, I. Anaya-Sosa, M. G. Vizcarra-Mendoza

American Journal of Food Science and Technology. 2015, 3(5), 132-136 doi:10.12691/ajfst-3-5-3
  • Figure 1. Experimental moisture content values (symbols) and simulated drying curves (continuous lines) obtained solving Equations (1a-1g) and Equation (2).
  • Figure 2. Drying rate versus moisture content
  • Figure 3. Model predictions of the radius reduction in the drying process
  • Figure 4. Evolution of the volumetric surface moisture content
  • Figure 5. Spatial averaged diffusion coefficient versus moisture content.
  • Figure 6. Fitting Arrhenius’s models to the diffusion coefficients dependency on temperature for the high (spheres) and low (triangles) moisture content ranges at each temperature level analyzed (Eah = 33.710kJ mol-1; Eal = 26.127 kJ mol-1)