Synapse
⌘+K
Synapse
PulseExploreClubsResearchersJournals
Instagram
HomeClubsExplore
September 10, 2025Journal of Food Process Engineering

Mathematical and Numerical Modeling of Drying Tunisian Loquat Slices (Eriobotrya japonica L.) Fruits

View Full Paper
Ask AI
Bookmark
Share

Authors

MCMoncef ChouaibiHigher Institute of Food Industries of Tunis

Discussion

Loading...

Member takes

Overview

This analysis reveals drying kinetics and moisture diffusivity in Eriobotrya japonica slices, indicating effective modeling for food applications.

Key Points

  • The modified Page model effectively describes the drying kinetics of Eriobotrya japonica fruits.
  • Moisture diffusivity ranged from 9.63 × 10 −9 to 1.65 × 10 −8 m 2 /s, influenced by moisture ratio and temperature.
  • The model applied a finite-element method to solve heat transfer equations, programmed using COMSOL Multiphysics.
  • Validation against experimental data showed high concordance, supporting its application in food drying processes.

Cite This Study

Moncef Chouaibi (2025) studied this question.

synapsesocial.com/papers/68c1c31254b1d3bfb60f0515https://doi.org/10.1111/jfpe.70178
View Full Paper
Ask AI
Bookmark
Share

Also Consider

Synapse has enriched 4 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Quality Assessment of Loquat under Different Preservation Methods Based on Physicochemical Indicators, GC–MS and Intelligent Senses2024 · 6 citations
  2. 2Modelling of Moisture Content, β-Carotene and Deformation Variation during Drying of Carrot2019 · 10 citations
  3. 3New approach in determination of moisture diffusivity for rough rice components in combined far-infrared drying by finite element method2019 · 22 citations
  4. 4Overview of new techniques for drying biological materials with emphasis on energy aspects2005 · 134 citations