Slide 1

Ong, Law - Hygrothermal Properties of FVFs

Drying of Foods, Vegetables and Fruits 45

Figure 2.10. Variation of effective diffusivity (Deff) with moisture content and temperature in (a) orange skin (Garau et al., 2006), (b) potato(Hassini

et al., 2007), (c) banana (Baini and Langrish, 2008) and (d) banana foam mat (Thuwapanichayanan et al., 2008)

(a) Orange skin

0.0

0.5

1.0

1.5

2.0

2.5

0.0 0.2 0.4 0.6 0.8 1.0 1.2

Moisture content (kg water/kg dry matter)

Deff

(x10

-9 m

2 /s)

T = 90°C

T = 60°C

T = 30°C

(b) Potato

0.0

0.5

1.0

1.5

2.0

2.5

0.0 0.5 1.0 1.5 2.0 2.5

Moisture content (kg water/kg dry matter)

Deff

(x10

-9 m

2 /s)

T = 70°C

T = 55°C

T = 40°C

(c) Banana

0.0

0.5

1.0

1.5

2.0

2.5

0 0.5 1 1.5 2 2.5 3 3.5

Moisture content (kg water/kg dry matter)

Deff

(x10

-8 m

2 /s)

T = 60°C

T = 50°C

T = 40°C

(d) Banana foam mat

0.0

1.0

2.0

3.0

4.0

5.0

6.0

0.0 0.5 1.0 1.5 2.0 2.5 3.0 3.5

Moisture content (kg water/kg dry matter)

Deff

(x10

-9 m

2 /s)

T = 80°C

T = 70°C

T = 60°C

T(°C) 60 a20.4978 0 × 10 -^10 0.3823a (^1) - 0.75a (^2) 0.6042a (^3) - 0.138a (^4)
8070 25.451428.5214 0.43240.5247 - -0.6021.013^ 0.77680.5060^ - -0.1210.177^