Moisture Diffusivity: Literature Data Compilation for Foodstuffs

Abstract

There is a wide variation of the reported experimental data of moisture diffusivity of solid food materials, making difficult their utilization in drying and other applications. Recently published values of moisture diffusivity in various foods were retrieved from the literature, and they were classified and analyzed. The results of more than 100 food materials classified in 11 food categories are presented. The results concern the reported range of variation of moisture data together with the corresponded range of variation of material moisture content and temperature. The relative literature sources are presented for each food material.