Résumé
The effective moisture diffusion is a key parameter for the simulation of the drying process of food products. A conventional procedure includes an identification step performed on thin-layer drying kinetics followed by a validation step on deep-bed drying kinetics. Unfortunately, this approach requires several experiments at different air temperatures while only using moisture data is accounted for identification purposes. For this reason, a reverse approach was developed. Results showed that identification on a single deep-bed kinetic allows for valid simulations of thin-layer kinetics on a wide range of temperatures. In addition, two correlations for moisture diffusivity are tested.