Claim · model-written summary
Effective diffusivity associated with drying time ranged from 3.522 × 10 −8 to 1.431 × 10 −6 m 2 /min by technique.
- Taxon
- Apple
Malus domesticat0 - Treatment
- drying techniquee0
- Outcome
- effective diffusivitye0
- Value
- 3.522 × 10 −8 to 1.431 × 10 −6 m 2 /mine0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingDirectionQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.

Verbatim
e0“The drying time was affected by effective diffusivity ranging from 3.522 × 10 −8 to 1.431 × 10 −6 m 2 /min depending on the drying technique used.”
t0“Apple”
Title
Combined Drying of Apple Cubes by Using of Heat Pump, Vacuum-Microwave, and Intermittent Techniques
Chien Hwa Chong; Adam Figiel; Chung Lim Law; et al. Food and Bioprocess Technology 2013. doi:10.1007/s11947-013-1123-7
Other claims from this paper (6)
- Method / resource Empirical models fitted characteristic periods of apple drying with a high determination coefficient.
- Intervention effect C/VM drying had the shortest drying time, about 50 % of total drying time.
- Intervention effect Combined vacuum microwave drying gave the lowest hardness and chewiness.
- Observation HP/VM retained the highest total polyphenol content.
- Observation HP/VM retained the highest antioxidant activity.
- Observation HP/VM gave the best appearance quality.