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Di Matteo, M., Cin-quanta, L., Galiero, G. and Crescitelli, S. (2000) Effect of a novel physical pretreatment process on the drying kinetics of seedless grapes. Journal of Food Engineering, 46, 83-89. doi:10.1016/S0260-8774(00)00071-6

has been cited by the following article:

• TITLE: Diffusion models for the description of seedless grape drying using analytical and numerical solutions

  AUTHORS: Wilton Pereira da Silva, Cleide Maria Diniz Pereira da Silva e Silva, Jürgen Wolfgang Precker, Josivanda Palmeira Gomes, Pedro Luiz Nascimento, Laerson Duarte da Silva

  KEYWORDS: Optimization; Convective Boundary Condition; Diffusion Model; Finite Volume Method

  JOURNAL NAME: Agricultural Sciences, Vol.3 No.4, June 21, 2012

  ABSTRACT: This article compares diffusion models used to describe seedless grape drying at low temperature. The models were analyzed, assuming the following characteristics of the drying process: boundary conditions of the first and the third kind; constant and variable volume, V; constant and variable effective mass diffusivity, D; constant convective mass transfer coefficient, h. Solutions of the diffusion equation (analytical and numerical) were used to determine D and h for experimental data of seedless grape drying. Comparison of simulations of drying kinetics indicates that the best model should consider: 1) shrinkage; 2) convective boundary condition; 3) variable effective mass diffusivity. For the analyzed experimental dataset, the best function to represent the effective mass diffusivity is a hyperbolic cosine. In this case, the statistical indicators of the simulation can be considered excellent (the determination coefficient is R2 = 0.9999 and the chi-square is χ2 = 3.241 × 10–4).