Table of Contents
Journal of Food Processing
Volume 2014 (2014), Article ID 175402, 9 pages
http://dx.doi.org/10.1155/2014/175402
Research Article

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

1Thermal Process Laboratory, Energy Technologies Research Center (CRTEn), Borj Cedria, BP 95 Hammam-Lif, Tunis 2050, Tunisia
2Higher Institute of Environmental Sciences and Technologies, Carthage University, Tunisia
3Chemical Engineering Department, Faculty of Engineering, King Khaled University, P.O. Box 394, Abha, Saudi Arabia

Received 15 November 2013; Revised 10 February 2014; Accepted 24 February 2014; Published 3 April 2014

Academic Editor: Franco P. Pedreschi

Copyright © 2014 Amira Touil et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Amira Touil, Saber Chemkhi, and Fethi Zagrouba, “Moisture Diffusivity and Shrinkage of Fruit and Cladode of Opuntia ficus-indica during Infrared Drying,” Journal of Food Processing, vol. 2014, Article ID 175402, 9 pages, 2014. doi:10.1155/2014/175402