Slide 1

Ong, Law - Hygrothermal Properties of FVFs

Figure 2.11. Variation of effective diffusivity (Deff) with moisture content and temperature in (e) pineapple (Simal et al., 2006), (f) figs
(Xanthopoulos et al., 2006), (g) carrot (Suvarnakuta et al., 2007) and (h) shrimp (Niamnuy et al., 2008a)

(e) Pineapple

0.0

0.2

0.4

0.6

0.8

1.0

1.2

1.4

0 0.5 1 1.5 2 2.5 3 3.5

Moisture content (kg water/kg dry matter)

Deff

(x10

-9 m

2 /s)

T = 80°C

T = 70°C

T = 60°C

(f) Figs

0.0

0.2

0.4

0.6

0.8

1.0

1.2

0.0 0.5 1.0 1.5 2.0 2.5 3.0

Moisture content (kg water/kg dry matter)

Deff

(x10

-8 m

2 /s)

T = 65°C

T = 55°C

T = 45°C

(g) Rice

0.0

1.0

2.0

3.0

4.0

5.0

0.0 0.5 1.0 1.5 2.0 2.5

Moisture content (kg water/kg dry matter)

Deff

(x10

-10 m

2 /s)

T = 120°C

T = 100°C

T = 80°C

T = 60°C

T = 50°C

T(°C) a × 10 -^11 b × 10 -^10 c × 10 -^11 d × 10 -^13

5600 - -0.0. 219916 0.0.7 5384 - -0.7550.974 2.713.39

10080 0.0. 65829 1.621.09 - -1.451.88^ 5.055.90^

120 6. 86 0. 688 - 0.487 1.02

(h) Shrimp

0.0

0.1

0.2

0.3

0.4

0.5

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

-8 m

2 /s)

T = 120°C

T = 100°C

T = 80°C

Drying of Foods, Vegetables and Fruits