Drying characteristics and kinetics solar drying of Mediterranean mussel (mytilus galloprovincilis) type under forced convection

Mathematical Model for Describing Corn Grain Dehydration Kinetics after a Nixtamalization Process

“…When the ST is greater, the maximum loss of moisture is achieved in a long time. A shift to the right indicates that diffusivity slows down due to the bonds of water, and the hydroxyl groups of amylose and amylopectin occur at higher bond energy between them by means of the Van Der Valls forces and a greater number of links [18,26,[33][34][35]. After 300 min of drying, the behavior becomes asymptotic with the abscissa axis.…”

Determination and modeling of physical and aerodynamic properties of coffee beans ( Coffea arabica ) during the drying process

“…As for the external resistances, these are mainly dependent on the temperature, flow, and relative humidity of the drying medium (Hatami et al, 2020). Detailed knowledge of the parameters of heat and mass transfer, and drying behavior of the product, is considered indispensable for conceptualization, simulation, and optimization of this process (Kouhila et al, 2020).…”

Drying Characteristics and Heavy Metal Levels in Three Marine Fishes Commercialized in Brazil / Características De Secagem E Teor De Metais Pesados Em Três Espécies De Peixes Marinhos Comercializados No Brasil

“…Diffusivity is normally considered the main mechanism for transporting moisture from the inside to the sample surface to be evaporated [14]. The effective moisture diffusivity can be determined from the slope of the normalised plot of MR, ln(MR) versus time, when the drying time is abundant [10,14], by means of Equation 4:…”

“…The changes in MR with the drying time for all fishes evaluated are shown in Figure 1. The drying curve could be generally divided in three phases [14]. In phase 0 the sensible heat is transmitted toward the surface of the samples accompanied by the increases in its temperature [14].…”

“…When fresh fish was not consumed is necessary preserve its properties to avoid bacterial and mould growth [12][13]. Drying is an important technique adopted to conserve perishable food, such as fresh fish [14].…”