A simple method for determining concentration (water or solvent content) dependent diffusivity in liquid foods and polymer solutions from the regular regime drying curve was developed on the basis of the power-law diffusion model. The method was first tested to the drying data generated from numerical solutions of the diffusion equation with various types of concentration dependent diffusivities. The present method was found to be very simple yet accurate compared with the previous methods. Then, the drying rates of various sugar solutions experimentally obtained were analyzed on the basis of the present method to determine the moisture content dependent diffusivities.
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Shūichi Yamamoto (2001) studied this question.
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