Measuring moisture diffusivity of potato and carrot (core and cortex) during convective hot air and isothermal drying

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Mathematical Modeling of Drying Kinetics for Apricots: Influence of the External Resistance to Mass Transfer (2007, methodology): “This parameter is usually determined from experimental drying curves.([11]) In order to obtain the diffusion mathematical model, the following assumptions were considered:”
Mass and Heat Transport Models for Analysis of the Drying Process in Porous Media: A Review and Numerical Implementation (2018, background): “For example, the works of Saravacos and Raouzeos [17], Jaros et al. [18], Mourad et al. [19], Ribeiro et al. [20], Li and Kobayashi [21], and Srikiatden and Roberts [22] focused on materials in the food industry and agriculture.”
Moisture Transfer in Solid Food Materials: A Review of Mechanisms, Models, and Measurements (2007, background): “Isothermal conditions were also obtained and maintained during drying of potato and carrot, representative hygroscopic low porous materials,([114]) as well as for apple, representative hygroscopic developing porous material.”