The validity of a simplified heat transfer model to predict the temperature of fruit and vegetables during dehydration, has been examined and satisfactory results were found. The main advantage of the model consists in its simplicity because it has an analytical solution. The temperature prediction only requires the knowledge of the food drying slope and a rough estimation of some physical properties.
No takes yet. Share an insight, caveat, or question.
Alzamora et al. (1979) studied this question.
Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context: