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Abstract
The variation of moisture diffusivity, apparent density, and shrinkage during drying of yerba maté leaves at high temperatures were studied. A simple mathematical model that describes the variation of the temperature and moisture content into the leaf during drying was developed. Temperatures of air varied between 100 and 130°C when the experiments were carried out in a convective cross-flow air dryer. Thickness and apparent density varied greatly with moisture content, but this variation does not depend on drying temperature. Moisture diffusivity varied from 2.3 × 10−11 to 2.5 × 10−10 m2/s, and activation energy values are in the range of other foodstuffs. A great dependence of moisture diffusivity on moisture content was also found.
