Drying behavior and thermodynamic properties of cashew nut almonds in thin layers: A mathematical modeling approach

Abstract

values varied between 0.9675 and 0.9738, for the Page model, between 0.9809 and 0.9954, for the Cavalcanti Mata model, between 0.9921 and 0.9973 and for the Henderson and Pabis model, between 0.9906 and 0.9976, for the temperatures studied.