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 , 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 vs. rescaled volume : a fully analytical approach and a shortcut numerical one.

中文翻译：

---

佛手瓜盘状样品等温干燥和收缩的移动边界模型：完全分析和捷径数值方法的比较

应用食品等温干燥和收缩的移动边界模型来预测水含量和样品量的时间衰减，以及佛手瓜盘状薄片在40–70°C温度范围内的水扩散率。该模型的核心是收缩速度，假定等于水浓度梯度乘以代表所研究食品材料本构方程的收缩函数α。目的是提供一个案例研究，以分析和量化两种不同方法的差异和准确度，这两种方法是从典型的含水量与重定比例的实验数据确定收缩函数α的方法：一种完全分析的方法和一种捷径数值方法。