Instant Controlled Pressure Drop as a Process of Texturing/ Sterilizing Vegetables, Improving upon Conventional Drying Methods

Interaction .......................................................................... 283 13.2.2 Phenomenological Kinetic Model and Drying Steps .......................286

13.2.2.1 First Phase: Evaporation of Supercial Water ...................286 13.2.2.2 Phase 2 of Supercial Evaporation Coupled to Liquid

Water Diffusion within the Hygroscopic Porous Medium ........................................................................... 286

13.2.2.3 Phase 3 of Paradoxical Stage Coupling Internal Conduction Heat and Vapor Diffusion Transfers...............287