id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
cet-9745	Cascone, Giovanni; Miccio, Michele	A Study on Meat Drying Process Using the Porous Media Approach. Part 2:  analysis and Mathematical Modeling	2019	6	.pdf	application/pdf	3787	120	35	So, as input to the model, the data related to experimental drying tests from Cascone et al. (2019) were used: 519 Table 1: Code data input with porous media model for the 1D experimental drying case Name Value Description T0=Tair=T 303 K Air and meat temperature Xr0 0.75 Initial meat moisture fraction mt 31.997 g Initial meat weight Lsample 60 mm Specimen length RH 0.15 Air relative humidity koswin 10.8e-2 K Oswin constant noswin 0.43 n Oswin constant u 0.2 m/s Two semi-empirical correlations for water diffusivity as a function of the local moisture content were selected, i.e., from Saravacos and Datta.	cache/cet-9745.pdf	txt/cet-9745.txt