id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
cet-9744	Cascone, Giovanni; Sofia, Daniele; Miccio, Michele; Poletto, Massimo	A Study on Meat Drying Process Using the Porous Media Approach. Part 1: Experimental	2019	6	.htm	application/pdf	3738	174	52	Water concentration is a distributed parameter: quite often, the assumption of an effective diffusion coefficient De depending on the local water content accounts for water transport inside the sausage (Baldini et al., 2001). So, as input to the model, the data related to experimental drying test were used: 514 Table 4: Code data input with porous media model for the experimental drying conditions Name Value Description Name Value Description T0=Tair=T 303 K Air and meat temperature koswin 10.8e-2 K Oswin constant Xr0 0.75 Initial meat moisture fraction noswin 0.43 n Oswin constant mt 31.997 g Initial meat weight u 0.2 m/s Air velocity Lsample 60 mm Specimen length Duration 3 days Drying time Bsample 22 mm Specimen height	cache/cet-9744.htm	txt/cet-9744.txt