Moisture Diffusivity, Shrinkage, and Apparent Density Variation During Drying of Leaves at High Temperatures
Year: 2001
Type: article
Abstract: The variation of moisture diffusivity, apparent density, and shrinkage during drying of yerba maté leaves at high temperatures were studied. A simple mathematical model that describes the variation of the temperature and moisture content into the leaf during drying was developed. Temperatures of air varied between 100 and 130°C when the experiments were carried out in a convective cross-flow air dryer. Thickness and apparent density varied greatly with moisture content, but this variation does not depend on drying temperature. Moisture diffusivity varied from 2.3 × 10−11 to 2.5 × 10−10 m2/s, and activation energy values are in the range of other foodstuffs. A great dependence of moisture diffusivity on moisture content was also found.
Institution: National University of Misiones
Language: English
Topic: Food Drying and Modeling
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: bronze
OpenAlex ID: W2033692828