CFD simulation of water diffusion in fruit drying: Case of apricot hemispheres
Food drying is a storage process during which the available water is removed. The present analysis conducted for three drying temperatures 45, 55 and 65 °C and the effective water diffusivity was estimated as 1.69×10-10, 2.91×10-10 and 6.67×10-10 m2/s. Comsol Multiphysics 4.3b was used to model the...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2025-01-01
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| Series: | E3S Web of Conferences |
| Online Access: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2025/08/e3sconf_eenviro2024_02008.pdf |
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