The effect of path diffusion on the effective moisture diffusivity in carrot slabs

In order to evaluate the effect of path diffusion on the average moisture diffusivity in carrot, drying curves for different shapes (slices and cylinders) and temperatures of 50, 60 and 70 degrees C were obtained taking into consideration the use of an average length of carrot sample (slice thickness or the cylinder radio). The results showed significant differences between radial and axial average diffusivities. Significant differences were also observed between core and annular diffusivity. The experimental drying curves did not show enough evidence on the effect of drying temperature on the average moisture diffusivity.