Figure 1. Temperatures at the center of the parallelepiped-shaped container
with green coconut pulp and at its internal wall.
Figure 5. Histogram: frequency versus error.
Figure 6. Thermal diffusivity as function of the local temperature (function 5),
its average value, and constant thermal diffusivity (function 1).
A diffusion model to describe water absorption by red rice during soaking: Variable mass diffusivity, variable volume, use of boundary-fitted coordinates
Figure 5. The mass diffusivity D for water absorption by husked red rice as a
function of the temperature T and the local moisture content M.
Figure 6. Kinetics of water absorption by husked red rice at the following temperatures T (°C):
(a) 28.0 (magenta); (b) 40.0 (red); and (c) 50.0 (blue); (d) Superposition of the three kinetics.
Osmotic dehydration of pineapple (Ananas comosus) pieces in cubical shape described by diffusion models
Fig. 1. Water and solid migration kinetics described by model 1 for the concentrations of 40 and 70 °Brix.
Fig. 2. Water and solid migration kinetics described by model 2 for the concentrations of 40 and 70 °Brix.
Fig. 3. Water and solid migration kinetics described by model 3 (Eqs. (7) and (20)) for the concentrations of 40 and 70 °Brix.
See some articles written by the LAB Fit author and his students (some of them are "open access"), available at: ORCID
