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. 2020 Dec 7;9(12):1818. doi: 10.3390/foods9121818

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© 2020 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).

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Comparison of dimensionless moisture contents obtained in the experiment and predicted using model 1 at drying air temperatures of (a) 50 °C, (b) 60 °C, (c) 70 °C and (d) 80 °C.

Comparison of dimensionless moisture contents obtained in the experiment and predicted using model 1 at drying air temperatures of (a) 50 °C, (b) 60 °C, (c) 70 °C and (d) 80 °C.