Sep 2026· International Journal of Advances in Engineering and Management
Food Drying and Modeling
Abstract
Drying is a classic example of heat and mass transfer and is a very important method for food preservation. In this case, diffusivity is an important parameter in mass transfer. Although we distinguish between different internal transfer mechanisms, such as: pure diffusion, surface diffusion, Knudsen diffusion, capillary flow, evaporation and condensation, thermal diffusion, however the most common term used is effective diffusivity. In this paper, the diffusivity of Carrera type potato and Golden Delicious type apple was determined, by drying samples in an experimental setup that simulates a far infrared-vacuum dryer, and the two parameters of diffusion model are determined using the DirInSens software package and the Levenberg-Marquardt method. The results of this research were compared with the results of other research presented in the scientific and professional literature which show good agreement.
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