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. 2021 Apr 6;10(4):788. doi: 10.3390/foods10040788

Table 3.

Effective water diffusivity (Deff), convective mass transfer coefficient (h), Biot number (Bi) and activation energy for different drying conditions of whole residue (WR), crushed residue (CR) and residue in the form of foam (FR).

Treatment Temp.
(°C)
Deff (m2/s) h (m/s) Bi (Dimensionless) R2 (Dimensionless) χ2 × 10−2 (Dimensionless) Ea (kJ/mol) R2 (Dimensionless)
WR 50 6.49 × 10−6 6.79 × 10−7 1.00 × 10−3 0.9970 2.09 22.31 0.9064
60 5.57 × 10−6 1.02 × 10−6 1.75 × 10−3 0.9969 1.39
70 8.22 × 10−6 1.29 × 10−6 1.50 × 10−3 0.9948 2.41
80 1.12 × 10−5 1.76 × 10−6 1.50 × 10−3 0.9955 1.98
CR * 50 2.93 × 10−9 6.44 × 10−7 2.10 × 100 0.9962 2.28 46.71 0.9930
60 4.17 × 10−9 8.73 × 10−7 2.00 × 100 0.9962 2.12
70 8.14 × 10−9 8.94 × 10−7 1.05 × 100 0.9957 2.14
80 1.28 × 10−8 10.91 × 10−7 8.20 × 10−1 0.9951 1.97
FR 50 1.54 × 10−8 4.51 × 10−7 2.80 × 10−1 0.9927 4.35 58.07 0.8458
60 6.60 × 10−6 6.90 × 10−7 1.00 × 10−3 0.9916 3.74
70 3.25 × 10−6 1.19 × 10−6 3.50 × 10−3 0.9863 6.54
80 1.24 × 10−5 1.95 × 10−6 1.50 × 10−3 0.9878 5.60

* Values determined by Ferreira et al. [57] for drying of the crushed residue were used in this article.