Mathematical description of the drying process of mulberry leaves

Abstract Three mathematical models were used in this study: the Newton model, Henderson-Pabis and Page model. chosen for comparison with experimental data because they are commonly to describe drying characteristics of thin films simplifications theoretical model derived from diffusion equation (Fick’s second law). The is a layer, also called Lewis described that transfer water food foodstuffs can be shown by analogy outflow heat body when immersed cold liquid. has been thin-layer various agricultural products, including corn, wheat, coarse rice, beans tubers. modified proposed correct shortcomings Page’s created suitable describing products easier use than other equations.