Moisture Diffusivity and Shrinkage of Fruit and Cladode of Opuntia ficus-indica during Infrared Drying

Table 2

GAB model parameters for prickly pears at three temperatures [20].

	Fruit			Cladode
	40°C	50°C	60°C	40°C	50°C	60°C
𝐾	0.924	0.865	0.865	0.960	0.908	0.904
𝐶	193.02	100.71	889	67.766	12.069	16.662
𝑋𝑚	0.070	0.064	0.057	0.057	0.062	0.057
Statistical parameters
𝑅^2	0.9999	0.9966	0.9978	0.9987	0.9982	0.9992
𝑆	0.003	0.001	0.009	0.014	0.011	0.006