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

“…For the Fick model, the R2 values varied between 0.9675 and 0.9738, for the Page model, between 0.9809 and 0.9954, for the Cavalcanti Mata model, between 0.9921 and 0.9973 and for the Henderson and Pabis model, between 0.9906 and 0.9976, for the temperatures studied.…”
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