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Hydric Properties Evolution of Spirulina platensis during Drying: Experimental Analysis and Modeling
Food and Nutrition Sciences
Hydric properties evolution during drying differs from one product to another and has been the subject of various studies due to its crucial importance in modeling the drying process. The variation of these parameters in the solid matrix and in time during the drying of Spirulina platensis has not known an advanced understanding. The objective of this study was to evaluate the evolution of the water content profile, the mass flow, the concentration gradient and the diffusion coefficient duringdoi:10.4236/fns.2019.106041 fatcat:jiuawtcyhrb63lscmzdo34rrtu