Analytical model for variable moisture diffusivity estimation and drying simulation of shrinkable food products

► An analytical model is developed to describe drying kinetics of shrinkable foods. ► The model is based on existing solutions of Fick's second law of diffusion. ► Solution was obtained by assuming both time-varying shrinkage and diffusivities. ► Drying data of chayote were accurately simulated with the proposed methodology. ► Slopes method is demonstrated to be a particular case of the presented solution.