The effect of some factors such as initial oil content, blanching, and freezing before drying, on the rate of moisture movement during avocado dehydration was studied. It was found that the diffusion coefficients of water in avocado were strongly affected by its oil content.
No takes yet. Share an insight, caveat, or question.
Alzamora et al. (1980) studied this question.
Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context: