Abstract We exploit prediction capabilities of the moving-boundary model for food isothermal drying proposed in Adrover et al. (2019). We apply the model to two different sets of literature experimental data resulting from the air-drying process of eggplant cylinders (two-dimensional problem) and potatoes slices (three-dimensional problem). These two food materials, both exhibiting non-ideal shrinkage, are characterized by very different “calibration curves“, i.e. different behaviours of volume reduction V / V 0 as a function of the rescaled moisture content X / X 0 . The purpose is twofold: to validate the model for different food materials and different sample geometries and to propose a simpler numerical approach for estimating the shrinkage factor, thus bypassing too lengthy analytical calculations and developing a general method that can be easily applied to any sample geometry and any food material characterized by a non-linear calibration curve.

中文翻译：

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食品等温干燥和收缩的移动边界模型：一种估算收缩因子的快捷数值方法

摘要 我们利用 Adrover 等人提出的食品等温干燥移动边界模型的预测能力。(2019)。我们将该模型应用于茄子缸（二维问题）和土豆切片（三维问题）风干过程中产生的两组不同的文献实验数据。这两种食品材料均表现出非理想的收缩率，其特征在于非常不同的“校准曲线”，即不同的体积减少行为 V / V 0 作为重新标定的水分含量 X / X 0 的函数。目的有两个：验证不同食品材料和不同样品几何形状的模型，并提出一种更简单的数值方法来估计收缩因子，