Drying behavior and thermodynamic properties of cashew nut almonds in thin layers: A mathematical modeling approach

Drying behavior and thermodynamic properties of cashew nut almonds in thin layers: A mathematical modeling approach

Innovation in the drying process during the roasting of cashew nut almonds has the potential to significantly improve product quality. This study aimed to investigate the drying kinetics of the almond, comparing the experimental data with the mathematical models of Fick, Page, Cavalcanti Mata, and H...

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Main Authors: Rafaela Duarte Almeida, Maria Elita Martins Duarte, Mario Eduardo R. M. Cavalcanti Mata, Maria Eduarda Martins Duarte da Costa, Mylena Olga Pessoa Melo, Renata Duarte Almeida, Manoel Tolentino Leite Filho, Severina de Sousa, Alexandre da Silva Lucio, Eloi Duarte de Melo, Jonas Leite Cavalcante Neto, Jorge Jaco Alves Martins
Format: Article
Language:English
Published: Elsevier 2025-01-01
Series:Heliyon
Subjects:
Moisture content
Heat transfer
Diffusion coefficient
Drying kinetics
Online Access:http://www.sciencedirect.com/science/article/pii/S2405844024174488
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