Table 1.

Effective moisture diffusivity values obtained for Bravo de Esmolfe apples (in the two falling drying rate periods) and for Madeira bananas drying at different temperatures. The activation energy is also depicted for both fruits.

	T (°C)	35	40	45	50
Apple	$D_{eff,1}$ × 1010 (m2 s−1)	1.968	2.951	3.122	4.013
	$D_{eff,2}$ × 1010 (m2 s−1)	0.9567	1.771	2.243	3.328
	$E_a$ (kJ mol−1)	36.40/65.93
Banana	$D_{eff}$ × 1010 (m2 s−1)	1.572	1.720	2.005	2.627
	$E_a$ (kJ mol−1)	27.95