Article ID Journal Published Year Pages File Type
10278297 Journal of Food Engineering 2005 6 Pages PDF
Abstract
Moisture diffusion coefficient value was used to fit the developed model. This parameter was found to be dependent on temperature, moisture content and twig diameter. Moisture diffusion coefficients for xylem were greater than those found for bark. Their values varied between 1.7 × 10−10 and 8.3 × 10−9 m2/s for xylem and 8.7 × 10−12 and 4.7 × 10−9 m2/s for bark. Minor values of mean percent error were obtained dividing experiences in two groups: below and above 100 °C.
Related Topics
Physical Sciences and Engineering Chemical Engineering Chemical Engineering (General)
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