Moisture Diffusivity and Shrinkage of Fruit and Cladode of <i>Opuntia ficus-indica</i> during Infrared Drying

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									 (KJ/mol)</td><td align="center"><svg height="15.4" id="M56" style="vertical-align:-3.3907pt" version="1.1" viewbox="0 0 20.112499 15.4" width="20.112499" xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink">
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</svg> (m<sup>2</sup>/s)</td><td align="center"><span style="width: 17.4px;"><svg height="15.975" id="M57" style="vertical-align:-0.1092pt" version="1.1" viewbox="0 0 17.4 15.975" width="17.4" xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink">
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</svg></span></td></tr><tr><td class="thead-hr" colspan="4"><hr/></td></tr><tr><td align="left">Fruit</td><td align="center">47.79</td><td align="center">0.02445</td><td align="center">0.9826</td></tr><tr><td align="left">Cladode</td><td align="center">45.39</td><td align="center">0.00617</td><td align="center">0.9602</td></tr><tr class="table-tr"><td colspan="4"><hr class="tbody-hr"/></td></tr></table></td></tr></table>

Parameters of the effective diffusivity and the activation energy for prickly pear.

Journal of Food Processing

tab3

Table 3

Table 3: Moisture Diffusivity and Shrinkage of Fruit and Cladode of <i>Opuntia ficus-indica</i> during Infrared Drying 

Journal of Food Processing

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

Table 3