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A moving boundary model for food isothermal drying and shrinkage is applied to predict the time decay of water content and sample volume, as well as water diffusivity for chayote discoid slices in the temperature range 40–70°C. The core of the model is the shrinkage velocity v, assumed equal to the water concentration gradient times a shrinkage function α representing the constitutive equation of the food material under investigation. The aim is to provide a case study to analyze and quantify differences and accuracies of two different approaches for determining the shrinkage function α from typical experimental data of moisture content X/X0 vs. rescaled volume V/V0: a fully analytical approach and a shortcut numerical one.

international journal of chemical engineering

A Moving Boundary Model for Isothermal Drying and Shrinkage of Chayote Discoid Samples: Comparison between the Fully Analytical and the Shortcut Numerical Approaches