Skip to main content
. 2021 Apr 6;10(4):788. doi: 10.3390/foods10040788

Figure 5.

Figure 5

Comparison of dimensionless moisture contents obtained experimentally and predicted using the Midilli mathematical model at temperatures of 50–80 °C for (a) WR, (b) CR and (c) FR: (Inline graphic) Experimental data, (Inline graphic) Model, (Inline graphic) Experimental data, (Inline graphic) Model, (Inline graphic) Experimental data, (Inline graphic) Model, (Inline graphic) Experimental data, (Inline graphic) Model.