Moisture Diffusivity: Literature Data Compilation for Foodstuffs

Abstract

There is a wide variation of the reported experimental data of moisture diffusivity of solid food materials, making difficult their utilization in drying and other applications. Recently published values of moisture diffusivity in various foods were retrieved from the literature, and they were classified and analyzed. The results of more than 100 food materials classified in 11 food categories are presented. The results concern the reported range of variation of moisture data together with the corresponded range of variation of material moisture content and temperature. The relative literature sources are presented for each food material.

Keywords:

• Moisture
• Diffusivity
• Temperature
• Foodstuffs

Introduction

Moisture diffusivity data in the literature are scarce because of the effect of the following factors: (a) Diverse experimental methods, (b) Different methods of analysis are used, (c) Variation in composition of the material, (d)Variation of the structure of the material. Literature data for moisture diffusivity in foods materials were selected and presented in the reviews of Bruin and Luyben,18 Chirife,25 Gekas,43 Marinos-Kouris and Maroulis,92 Zogzas et al.,178 and Doulia et al.34 Moisture diffusivity depends strongly on moisture, temperature, and structure of the material. The scope of the article is to update and analyze the data of the above review articles revealing the range of variation for each food material vs. the corresponding ranges of material moisture content and temperature.

Data

In addition to the above mentioned reviews, an exhaustive literature search was made in the most popular food engineering and food science journals during the recent years, as follows:

•	Drying Technology, 1983–1999.
•	Journal of Food Science, 1981–1999.
•	International Journal for Food Science and Technology, 1998–1999.
•	Journal of Food Engineering, 1983–1999.
•	Transactions of the ASAE, 1975–1999.

Results

A total number of 175 articles were retrieved from the above journals according the distribution presented in Fig. 1. The accumulation of the articles vs. the publishing time is also presented in Fig. 2. The search resulted in 1558 data concerning the moisture diffusivity in food materials. The 1558 data retrieved from the above search, plus 16 data from Bruin and Luyben,18 58 data from Chirife,25 and 141 data from Gekas43 were organized into a database and analyzed.

Figure 1. Number of papers concerning moisture diffusivity data in food materials published in food engineering and food science journals during recent years.

Figure 2. Accumulation of published papers concerning moisture diffusivity data for food materials vs. time.

A total number of 1773 data were obtained. These data are plotted vs. moisture and temperature in Figs. 3 and 4, respectively. These figures show a good picture concerning the range of variation of diffusivity, moisture, and temperature values. More than 95% of the data are in the range:

Figure 3. Moisture diffusivity data for all foods at various moistures.

Figure 4. Moisture diffusivity data for all foods at various temperatures.

•	Diffusivity 1 × 10−12–1 × 10−6 m2/s.
•	Moisture 0.01–15.0 kg/kg db.
•	Temperature 10–200°C.

Moreover, the histogram in Fig. 5 reveals the distribution of the moisture diffusivity values retrieved from the literature. The results obtained are presented in details in Figs. 1 and 2. More than 100 food materials are incorporated in the tables. They are classified into 11 food categories. Table 1 shows the related publications for every food material. Table 2 presents the range of variation of moisture diffusivity for each material along with the corresponding ranges of moisture and temperature.

Table 1 Literature for moisture diffusivity data in food materials

Baked products

Biscuit

Balasubrahmanyam and Datta 19939

Bread

Zhou et al. 1994177

Cookie

Gekas 1992,43 Lomauro et al. 198581

Crackers

Kim and Okos 199970

Dough

Karathanos et al. 1995,67 Zanoni et al. 1994175

Cereal products

Barley

Fasina et al. 1998,37 Miketinac et al. 1992104

Brown Rice

Engels et al. 1986,36 Gekas 1992,43 Hendrickx et al. 1988,55 Lu and Siebenmorgen 1992,85 Steffe and Singh 1980150

Corn

Bakker-Arkema et al. 1987,7 Galan-Domingo and Martinez-Vera 1996,40 Gekas 1992,43 Haros et al. 1995,50 Jumah and Mujumdar 1996,65 Martinez-Vera et al. 199596 Mourad et al. 1996,108 Muthukumarappan and Gunasekaran 1994,113 Parti and Dugmanics 1990,120 Patil 1988,121 Shivhare et al. 1992,144 Syarief et al. 1987,155 Tolaba et al. 1989,161 Tolaba et al. 1990,162 Verma and Prasad 1999,168 Walton et al. 1988,171 Zahed et al. 1995174

Malt

Lopez et al. 199784

Milled rice

Zhang et al. 1984176

Paddy rice

Bose et al. 198717

Parboiled brown rice

Igathinathane and Chattopadhyay 199960

Parboiled paddy rice

Igathinathane and Chattopadhyay 199961

Parboiled rice

Chandra and Singh 198420

Igathinathane and Chattopadhyay 199960

Pasta

Litchfield and Okos 1992,80 Meot et al. 1996,103 Waananen and Okos 1996,169 Xiong et al. 1991172

Rice

Engels et al. 1986,36 Galan-Domingo and Martinez-Vera 1996,40 Gekas 1992,43 Hendrickx et al. 1986,54 Hendrickx et al. 1987,53 Hendrickx et al. 1988,55 Steffe and Singh 1980,150 Zahed et al. 1995174

Rough rice

Bakker-Arkema et al. 1987,7 Chungu and Jindal 1993,26 Ece and Cihan 1993,35 Gekas 1992,43 Lague and Jenkins 1991,76 Lu and Siebenmorgen 1992,85 Sarker et al. 1944,141 Steffe and Singh 1980,150 Suarez et al. 1982,153 Tang and Sokhansanj 1993157

Wheat

Bakker-Arkema et al. 1987,7 Bruin and Luyben 1980,18 Chirife 1983,25 Devahastin et al. 1998,31 Gekas 1992,43 Giner and Calvelo 1987,44 Giner et al. 1996,45 Gong et al. 1997,48 Igathinathane and Chattopadhyay 1997,59 Jaros et al. 1992,62 Jayas et al. 1991,63 Lomauro et al. 1985,81 Sapru and Labuza 1996,140 Suarez et al. 1982,153 Sun and Woods 1994,154 Zahed et al. 1995174

Wild rice

Gekas 199243

Dairy

Cheese

Chang et al. 1998,21 Desobry and Hardy 1994,30 Luna and Chavez 199286

Dry milk

Gekas 1992,43 Lomauro et al. 198581

Milk

Straatsma et al. 1999151

Skim milk

Ferrari et al. 1989,38 Kerkhof 199469

Fish

Catfish

Chirife 198325

Cod

Balaban and Pigott 1988,8 Chirife 198325

Dogfish

Bruin and Luyben 1980,18 Chirife 198325

Fish meal

Alvarez and Shene 1996,3 Blasco and Alvarez 199915

Haddock

Chirife 198325

Halibut

Chirife 198325

Herring

Chirife 198325

Mackerel

Chirife 198325

Shark

Park 1998119

Squid

Teixeira and Tobinaga 1995,158 Teixeira and Tobinaga 1998159

Swordfish

Chirife 198325

Whiting

Chirife 198325

Fruits

Apple

Bruin and Luyben 1980,18 Chirife 1983,25 Fusco et al. 1991,39 Gekas 1992,43 Lazarides et al. 1997,78 Lomauro et al. 1985,81 Nieto et al. 1998,116 Simal et al. 1997,146 Simal et al. 1998145

Apricot

Abdelhaq and Labuza 1987,1 Vagenas and Marinos-Kouris 1991165

Avocado

Chirife 1983,25 Gekas 199243

Banana

Garcia et al. 1988,41 Gekas 1992,43 Johnson et al. 1998,64 Mauro and Menegalli 1995,98 Rastogi et al. 1997,130 Sankat et al. 1996,139 Waliszewski et al. 1997170

Blueberries

Nsonzi and Ramaswamy 1998,117 Ramaswamy and Nsonzi 1998127

Coconut

Gekas 199243

Grapes

Alvarez and Legues 1986,5 Gekas 1992,43 Mahmutoglu et al. 1996,90 Simal et al. 1996,147 Vagenas et al. 1990166

Mulberry

Maskan and Gogus 199897

Peach

Gekas 199243

Pineapple

Azuara et al. 1992,6 Beristain et al. 1990,12 Rastogi and Niranjan 1998129

Raisins

Gekas 1992,43 Karathanos et al. 1995,67 Lomauro et al. 1985,81 Sapru and Labuza 1996140

Legomes

Broad bean

Ptasznik et al. 1990125

Fababean

Hsu 198357

Lentil

Tang and Sokhansanj 1993157

Navy beans

Radajewski et al. 1992126

Meat

Beef

Gekas, 1992,43 Huang and Mitta 199558

Beef carcass

Mallikarjunan and Mittal 199491

Broiled

McLendon and Gillespie 1978100

Bull

Gekas 199243

Chicken

Ngadi et al. 1997115

Ground beef

Gekas 1992,43 Hallstrom 1990,49 Lomauro et al. 198581

Heifer

Gekas 199243

Pepperoni

Bruin and Luyben 1980,18 Chirife 198325

Sausage

Dincer and Yildiz 199633

Turkey

Chirife 1983,25 Gekas 199243

Model Foods

Albumin-flour-bran

Strumillo et al. 1996152

Amioca

Karathanos et al. 1990,67 Kostaropoulos and Saravacos 1997,75 Marousis et al. 1989,95 Seow et al. 1999,142 Vagenas and Karathanos 1993164

Cellulose-oil-water

Chirife 198325

Corn starch

Gekas 199243

Flour

Gekas 1992,43 Lomauro et al. 198581

Glucoose-starch

Gekas 199243

Gluten-starch

Xiong et al. 1991172

Hylon-7

Karathanos et al. 1990,68 Kostaropoulos and Saravacos 1997,75 Marousis et al. 1989,95 Seow et al. 1999,142 Tsukada et al. 1991,163 Vagenas and Karathanos 1993164

Polyacrylamide gel

Roques et al. 1994133

Potato starch

Gekas 199243

Rice flow

Gomi et al. 1998,47 Takeuchi et al. 1997156

Starch

Gekas 199243

Nuts

Almond

Bevia et al. 199913

Hazelnuts

Lopez et al. 199882

Peanut pods

Chinnan and Young 197723

Peanuts

Suarez et al. 1982153

Other

Canola

Thakor et al. 1999160

Chocolate

Biquet and Labuza 198814

Coffee

Gekas 199243

Egg

Kincal 198771

Sunflower seeds

Rovedo et al. 1993135

Toria

Rao et al. 1992128

Vegetables

Beet

Chirife 198325

Broccoli

Sanjuan et al. 1999,138 Simal et al. 1998145

Carrot

Cordova-Quiroz et al. 1996,27 Gekas 1992,43 Kiranoudis et al. 1992,72 Kiranoudis et al. 1993,73 Kompany et al. 1993,74 Mabrouk and Belghith 1995,87 Markowski 1997,93 Mulet et al. 1987,111 Mulet et al. 1989,110 Mulet 1994,109 Rastogi et al. 1997,130 Stapley et al. 1995149

Cassava

Chavez-Mendez et al. 1998,22 Fusco et al. 199139

Garlic

Madamba et al. 1996,88 Pezzutti and Crapiste 1997,122 Pinaga et al. 1984,123 Vazquez et al. 1999167

Okra

Gogus and Maskan 199946

Onion

Baroni and Hubinger 1998,10 Kiranoudis et al. 1992,72 Lewicki et al. 1998,79 Lopez et al. 199582

Paprika

Gekas 199243

Pea

Medeiros and Sereno 1994102

Pepper

Carbonell et al. 1986,19 Kiranoudis et al. 199272

Pigeon pea

Shepherd and Bhardwaj 1988143

Potato

Afzal and Abe 1998,2 Bon et al. 1997,16 Bruin and Luyben 1980,18 Chirife 1983,25 Costa and Oliveira 1999,28 Fusco et al. 1991,39 Gekas and Lamberg 1991,42 Gekas 1992,43 Kiranoudis et al. 1992,72 Lazarides and Mavroudis 1996,77 Lazarides et al. 1997,78 Magee and Wilkinson 1992,89 Maroulis et al. 1995,94 McLaughlin and Magee 1999,99 McMinn and Magee 1996,101 Mishkin et al. 1984,105 Mulet 1994,109 Pinthus et al. 1997,124 Rice and Gamble 1989,132 Rovedo and Viollaz 1998,134 Rovedo et al. 1995,136 Rubnov and Saguy 1997,137 Yusheng and Poulsen 1988,173 Zhou et al. 1994177

Soya meal

Alvarez and Blasco 1999,4 Alvarez and Shene 19963

Soybean

Barrozo et al. 1998,11 Deshpande et al. 1994,29 Gekas 1992,43 Hsu 1983,56 Misra and Young 1980,106 Oliveira and Haghighi 1998,118 Suarez et al. 1982153

Sugar beet

Bruin and Luyben 1980,18 Chirife 1983,25 Fusco et al. 199139

Tapioca

Bruin and Luyben 1981,18 Chirife 198325

Tomato

Dincer and Dost 1995,32 Hawlader et al. 1991,52 Karatas and Esin 199466

Turnip

Lomauro et al. 1985,81 Moreira et al. 1993107

Yam

Hawlader et al. 199951

Table 2 Moisture diffusivity of foods vs. moisture and temperature. Ranges of variation of available data

	Diffusivity (m^2/s)		Moisture (db)		Temperature (°C)
Material	min	max	min	max	min	max
Baked products	3.97E − 12	5.00E − 08	0.03	0.67	15	203
Biscuit	4.06E − 09	6.29E − 09	0.03	0.39	77	91
Fondant coated	4.06E − 09	6.29E − 09	0.03	0.39	77	91
Bread	5.00E − 08	5.00E − 08	0.67	0.67	80	80
—	5.00E − 08	5.00E − 08	0.67	0.67	80	80
Cookie	3.97E − 12	4.00E − 12	0.18	0.18	25	25
Oatmeal	3.97E − 12	4.00E − 12	0.18	0.18	25	25
Crackers	1.40E − 11	1.81E − 09	0.03	0.14	40	90
—	1.40E − 11	1.81E − 09	0.03	0.14	40	90
Dough	1.30E − 10	1.00E − 09	0.20	0.60	15	203
—	1.30E − 10	1.00E − 09	0.20	0.60	15	203
Cereal products	8.33E − 14	4.04E − 06	0.02	0.56	5	150
Barley	1.31E − 11	6.52E − 10	0.10	0.27	30	70
Kernel	1.31E − 11	6.52E − 10	0.10	0.27	30	70
Brown rice	1.81E − 12	3.94E − 09	0.16	0.25	12	120
—	1.81E − 12	3.94E − 09	0.16	0.25	12	120
Bran	1.48E − 11	4.07E − 11	0.21	0.24	35	55
Endosperm	4.36E − 11	9.64E − 11	0.24	0.24	30	50
Kernel	2.00E − 11	7.25E − 11	0.24	0.24	30	50
Testa	1.25E − 11	9.31E − 11	0.24	0.24	30	50
Corn	9.72E − 14	4.04E − 06	0.06	0.56	10	120
—	2.33E − 11	4.04E − 06	0.10	0.50	10	120
Dent	2.39E − 11	1.48E − 09	0.10	0.50	30	90
Endosperm	3.61E − 11	2.01E − 10	0.10	0.30	40	40
Flint	1.90E − 11	4.50E − 11	0.50	0.50	45	65
Germ	5.28E − 12	8.42E − 10	0.10	0.30	25	40
Grains	5.24E − 11	6.11E − 09	0.10	0.40	10	120
Hard endosperm	1.29E − 11	2.06E − 11	0.07	0.10	25	40
Kernel	1.11E − 11	1.14E − 10	0.12	0.56	25	90
Pericarp	9.72E − 14	7.37E − 11	0.10	0.30	25	60
Semident	2.50E − 11	6.80E − 11	0.50	0.50	45	65
Shelled	2.16E − 11	2.23E − 10	0.19	0.19	38	104
Soft endosperm	2.12E − 11	3.72E − 11	0.06	0.07	25	40
Without pericarp	2.56E − 13	5.50E − 13	0.19	0.23	25	40
Malt	1.11E − 08	2.14E − 07	0.45	0.45	20	80
—	1.11E − 08	2.14E − 07	0.45	0.45	20	80
Milled rice	8.33E − 11	1.78E − 10	0.13	0.50	60	60
—	8.33E − 11	1.78E − 10	0.13	0.50	60	60
Paddy rice	2.28E − 12	3.44E − 11	0.11	0.11	40	60
Grains	2.28E − 12	3.44E − 11	0.11	0.11	40	60
Parboiled brown rice	1.15E − 11	6.26E − 11	0.30	0.36	50	100
Bran	1.15E − 11	6.26E − 11	0.30	0.36	50	100
Parboiled paddy rice	3.43E − 11	1.80E − 10	0.28	0.33	50	100
Husk	3.43E − 11	1.80E − 10	0.28	0.33	50	100
Parboiled rice	2.38E − 11	4.84E − 10	0.50	0.53	40	100
Endosperm	2.12E − 10	4.84E − 10	0.51	0.53	50	100
Long grain	2.62E − 11	1.02E − 10	0.50	0.50	40	80
Short grain	2.38E − 11	2.98E − 10	0.50	0.50	40	80
Pasta	1.55E − 12	3.42E − 10	0.02	0.32	40	122
—	1.55E − 12	4.84E − 11	0.02	0.32	40	85
Dense	9.40E − 12	1.06E − 10	0.05	0.23	40	122
Porous	2.43E − 11	3.42E − 10	0.04	0.21	40	105
Rice	3.30E − 12	6.33E − 09	0.10	0.35	8	150
—	3.30E − 12	1.17E − 10	0.10	0.35	20	55
Cooking	1.92E − 09	6.33E − 09			110	150
Endosperm	4.40E − 11	1.98E − 10	0.20	0.25	8	55
Grains	6.67E − 11	1.48E − 10	0.22	0.30	61	61
Hull	4.00E − 12	2.00E − 11			35	55
Kernel	5.19E − 11	2.28E − 10	0.23	0.24	30	50
Testa	1.20E − 11	9.30E − 11			30	50
Rough rice	7.56E − 13	1.68E − 07	0.05	0.50	12	120
—	7.56E − 13	2.64E − 08	0.10	0.33	12	120
Bran	4.03E − 12	2.21E − 11	0.15	0.15	25	60
Endosperm	9.86E − 11	2.20E − 10	0.15	0.15	30	60
Grains	1.30E − 11	1.30E − 11	0.15	0.15	41	41
Hull	4.08E − 12	3.59E − 11	0.22	0.24	35	55
Husk	1.11E − 11	4.41E − 11	0.15	0.15	30	60
Kernel	4.75E − 12	1.68E − 07	0.05	0.50	38	82
Wheat	8.33E − 14	3.70E − 09	0.10	0.50	5	86
—	6.07E − 12	5.30E − 10	0.17	0.30	5	85
Bran	1.68E − 10	1.78E − 10	0.35	0.35	30	30
Endosperm	1.91E − 10	1.92E − 10	0.50	0.50	30	30
Flakes	8.33E − 14	8.33E − 14	0.50	0.50	25	25
Grains	1.50E − 11	7.94E − 11	0.10	0.20	40	86
Hard	3.30E − 10	3.70E − 09	0.13	0.20	20	20
Kernel	1.15E − 11	1.43E − 10	0.10	0.30	40	80
Shredded	5.53E − 12	5.53E − 12	0.11	0.11	25	25
Soft	2.98E − 11	3.19E − 10	0.15	0.15	30	70
Wild rice	2.00E − 13	7.00E − 13			20	25
Broken	7.00E − 13	7.00E − 13			25	25
Unprocessed	4.00E − 13	4.00E − 13			20	20
Whole	2.00E − 13	2.00E − 13			20	20
Dairy	2.10E − 11	9.00E − 08	0.12	0.80	0	70
Cheese	5.60E − 11	9.00E − 08	0.35	0.80	0	13
—	5.60E − 11	9.00E − 08	0.35	0.80	0	13
Dry milk	2.10E − 11	2.13E − 11	0.12	0.12	25	25
Nonfat	2.10E − 11	2.13E − 11	0.12	0.12	25	25
Milk	3.50E − 11	1.83E − 09	0.20	0.40	10	70
Powder	3.50E − 11	1.83E − 09	0.20	0.40	10	70
Skim milk	2.51E − 11	2.56E − 10	0.20	0.80	30	70
—	2.51E − 11	2.56E − 10	0.20	0.80	30	70
Fish	1.30E − 11	1.89E − 09	0.33	3.00	20	170
Catfish	8.00E − 11	8.00E − 11			30	30
—	8.00E − 11	8.00E − 11			30	30
Cod	8.10E − 11	5.13E − 10	3.00	3.00	30	60
—	8.10E − 11	5.13E − 10	3.00	3.00	30	60
Muscle	3.40E − 10	3.40E − 10			30	30
Dogfish	8.30E − 11	2.20E − 10			30	30
—	8.30E − 11	2.20E − 10			30	30
Fish meal	1.95E − 11	1.89E − 09	0.33	0.55	65	170
—	1.95E − 11	1.89E − 09	0.33	0.55	65	170
Haddock	6.00E − 11	3.30E − 10			30	30
—	6.00E − 11	6.00E − 11			30	30
Muscle	3.30E − 10	3.30E − 10			30	30
Halibut	5.80E − 11	2.50E − 10			30	30
—	5.80E − 11	5.80E − 11			30	30
Muscle	2.50E − 10	2.50E − 10			30	30
Herring	1.30E − 11	1.90E − 10			30	30
—	1.30E − 11	1.90E − 10			30	30
Mackerel	3.50E − 11	3.50E − 11			30	30
—	3.50E − 11	3.50E − 11			30	30
Shark	8.70E − 11	2.85E − 10	1.18	1.42	20	40
Muscle	8.70E − 11	2.85E − 10	1.18	1.42	20	40
Squid	8.30E − 11	1.09E − 10	0.50	2.50	34	34
Mantle	8.30E − 11	1.09E − 10	0.50	2.50	34	34
Swordfish	2.60E − 10	3.90E − 10			40	55
—	3.00E − 10	3.90E − 10			40	55
Salted	2.60E − 10	3.30E − 10			40	55
Whiting	4.80E − 11	2.70E − 10			25	30
—	4.80E − 11	4.80E − 11			30	30
Muscle	8.20E − 11	2.70E − 10			25	30
Fruits	4.00E − 13	6.10E − 07	0.00	8.70	15	110
Apple	4.00E − 12	6.40E − 09	0.00	8.70	20	90
—	4.00E − 12	6.40E − 09	0.00	8.70	20	90
Apricot	1.00E − 11	6.10E − 07	0.50	3.48	40	80
—	1.00E − 11	6.10E − 07	0.50	3.48	40	80
Avocado	1.10E − 10	1.80E − 09			31	60
—	1.10E − 10	1.80E − 09			31	60
Banana	1.60E − 10	3.40E − 09	0.25	3.00	25	110
—	1.60E − 10	3.40E − 09	0.25	3.00	25	110
Plantain	3.16E − 10	1.15E − 09	0.90	0.90	40	70
Ripe	5.50E − 10	2.66E − 09	3.00	3.00	60	60
Blueberries	3.80E − 11	5.10E − 10	0.50	4.00	37	60
—	3.80E − 11	5.10E − 10	0.50	4.00	37	60
Coconut	4.60E − 10	1.28E − 09	0.60	0.60	45	110
—	4.60E − 10	1.28E − 09	0.60	0.60	45	110
Grapes	4.83E − 11	9.28E − 10	0.39	2.35	30	75
—	4.85E − 11	4.20E − 10			50	70
Red	5.80E − 11	3.00E − 10			50	70
Seedless	4.83E − 11	9.28E − 10	0.39	2.35	30	75
Mulberry	2.32E − 10	2.76E − 09	0.50	3.00	60	80
—	2.32E − 10	2.76E − 09	0.50	3.00	60	80
Peach	8.00E − 12	8.00E − 12			30	30
—	8.00E − 12	8.00E − 12			30	30
Pineapple	5.38E − 10	2.64E − 09	3.80	5.00	30	50
—	5.38E − 10	2.64E − 09	3.80	5.00	30	50
Raisins	4.00E − 13	4.80E − 10	0.15	0.60	15	70
—	4.00E − 13	4.80E − 10	0.15	0.60	15	70
Legumes	2.06E − 14	1.07E − 06	0.12	1.00	20	65
Broad bean	3.66E − 07	1.07E − 06	0.17	0.37	20	40
Seeds	3.66E − 07	1.07E − 06	0.17	0.37	20	40
Fababean	1.28E − 07	2.27E − 07	0.50	1.00	30	30
—	1.28E − 07	2.27E − 07	0.50	1.00	30	30
Lentil	2.06E − 14	1.02E − 08	0.12	0.24	30	50
Cotyledons	1.43E − 11	3.17E − 11	0.13	0.13	30	50
Hilum	4.58E − 09	1.02E − 08	0.15	0.15	30	50
Seedcoat	2.06E − 14	4.03E − 12	0.12	0.24	30	50
Navy beans	3.33E − 08	5.56E − 08	0.15	0.40	35	65
—	3.33E − 08	5.56E − 08	0.15	0.40	35	65
Meat	5.48E − 12	1.17E − 05	0.04	2.45	10	180
Beef	1.00E − 11	5.56E − 10	1.40	1.40	30	140
—	5.56E − 10	5.56E − 10			30	30
Meatball	2.50E − 10	3.90E − 10	1.40	1.40	140	140
Raw	1.00E − 11	1.00E − 11			30	30
Beef carcass	5.48E − 12	5.83E − 10
Bone	5.48E − 12	5.48E − 12
Fat	3.07E − 11	3.07E − 11
Muscle	5.83E − 10	5.83E − 10
Broiled	8.06E − 06	1.17E − 05	0.30	0.30	10	32
Waste	8.06E − 06	1.17E − 05	0.30	0.30	10	32
Bull	6.30E − 11	8.20E − 11	0.76	0.76	20	30
—	6.30E − 11	8.20E − 11	0.76	0.76	20	30
Ground beef	3.00E − 11	2.30E − 10	0.16	1.60	25	75
—	3.00E − 11	3.07E − 11	0.16	0.16	25	25
Heat treated	7.50E − 11	2.30E − 10	0.60	1.00	30	75
Raw	4.00E − 11	1.70E − 10	0.60	1.60	30	60
Heifer	5.40E − 11	2.14E − 10	1.00	1.00	30	75
Heat treated	1.30E − 10	2.14E − 10	1.00	1.00	30	75
Raw	5.40E − 11	1.20E − 10	1.00	1.00	30	60
Pepperoni	4.70E − 11	5.70E − 11	0.19	0.19	12	12
—	4.70E − 11	5.70E − 11			12	12
Sausage	4.70E − 11	5.70E − 11	0.19	0.19	12	12
Sausage	1.31E − 07	1.31E − 07	0.32	0.32	180	180
—	1.31E − 07	1.31E − 07	0.32	0.32	180	180
Model foods	1.00E − 14	2.25E − 08	0.02	80.00	20	105
Albumin–flour–bran	5.80E − 10	1.85E − 09	0.08	0.83	75	105
Mixture 1	1.15E − 09	1.85E − 09	0.08	0.82	75	105
Mixture 2	8.00E − 10	1.26E − 09	0.13	0.83	75	105
Mixture 3	5.80E − 10	1.05E − 09	0.10	0.80	75	105
Amioca	6.13E − 11	7.30E − 09	0.02	0.93	20	100
—	6.13E − 11	7.30E − 09	0.02	0.93	20	100
Gel	5.50E − 10	1.20E − 09	0.07	0.75	60	60
Hydrated	1.40E − 09	2.40E − 09	0.05	0.75	60	60
Cellulose–oil–water	3.10E − 09	3.10E − 09			68	68
—	3.10E − 09	3.10E − 09			68	68
Corn starch	1.89E − 10	2.60E − 10			30	30
—	1.89E − 10	2.60E − 10			30	30
Flour	3.86E − 12	3.20E − 11	0.07	0.17	25	25
—	3.86E − 12	3.20E − 11	0.07	0.17	25	25
Glucoose–starch	6.60E − 11	5.90E − 10	0.60	0.60	30	50
—	6.60E − 11	5.90E − 10	0.60	0.60	30	50
Gluten–starch	1.90E − 11	4.00E − 11	0.09	0.20	74	74
Gelatinized	2.20E − 11	4.00E − 11	0.09	0.20	74	74
Ungelatinized	1.90E − 11	3.20E − 11	0.09	0.20	74	74
Hylon-7	2.48E − 10	2.25E − 08	0.03	1.00	20	100
—	2.48E − 10	2.25E − 08	0.03	0.90	20	100
Gel	8.00E − 10	3.70E − 09	0.05	1.00	60	60
Hydrated	1.70E − 09	2.70E − 09	0.05	0.75	60	60
Polyacrylamide gel	8.77E − 12	3.00E − 10	0.10	2.00	40	40
—	8.77E − 12	3.00E − 10	0.10	2.00	40	40
Potato starch	1.00E − 14	2.40E − 11	0.80	80.00	25	25
—	1.00E − 14	2.40E − 11	0.80	80.00	25	25
Rice flow	8.48E − 11	4.62E − 09	0.67	4.00	25	80
Full heated	8.48E − 11	2.84E − 09	0.67	4.00	25	80
Nonheated	3.92E − 10	4.62E − 09	0.67	2.33	25	80
Starch	1.50E − 10	6.90E − 10	0.60	0.60	30	50
—	1.50E − 10	6.90E − 10	0.60	0.60	30	50
Nuts	4.36E − 13	1.24E − 08	0.05	0.60	27	281
Almond	2.24E − 12	2.39E − 12	0.05	0.05	281	281
—	2.24E − 12	2.39E − 12	0.05	0.05	281	281
Hazelnuts	1.48E − 09	1.24E − 08	0.15	0.15	30	80
Shelled	1.48E − 09	8.39E − 09	0.15	0.15	30	80
Unshelled	3.65E − 09	1.24E − 08	0.15	0.15	30	80
Peanut pods	4.36E − 13	2.36E − 10	0.60	0.60	27	43
Hull	4.36E − 13	1.17E − 10	0.60	0.60	27	43
Kernel	8.52E − 12	2.36E − 10	0.60	0.60	27	43
Peanuts	4.00E − 11	4.00E − 11	0.10	0.10	50	50
—	4.00E − 11	4.00E − 11	0.10	0.10	50	50
Other	8.20E − 14	6.60E − 09	0.00	2.00	20	80
Canola	2.10E − 09	6.60E − 09	0.00	0.05	80	80
Embryo	2.10E − 09	5.20E − 09	0.00	0.05	80	80
Kernel	3.70E − 09	6.60E − 09	0.00	0.05	80	80
Chocolate	8.20E − 14	1.33E − 13	2.00	2.00	20	20
Dark	8.20E − 14	1.33E − 13	2.00	2.00	20	20
Coffee	5.00E − 11	1.65E − 10			30	70
Extract	5.00E − 11	1.65E − 10			30	70
Egg	1.03E − 11	2.03E − 11	0.80	1.00	33	40
Fresh	1.03E − 11	2.03E − 11	1.00	1.00	33	40
Incubated	1.39E − 11	1.90E − 11	0.80	0.80	33	40
Sunflower seeds	7.00E − 11	7.10E − 10	0.07	0.07	40	50
Hull	1.70E − 10	7.10E − 10	0.07	0.07	40	50
Kernel	7.00E − 11	1.70E − 10	0.07	0.07	40	50
Toria	2.85E − 11	2.08E − 10	0.08	0.12	50	80
Seeds	2.85E − 11	2.08E − 10	0.08	0.12	50	80
Vegetables	2.20E − 12	3.05E − 07	0.03	15.00	20	300
Beet	1.50E − 09	1.50E − 09			65	65
—	1.50E − 09	1.50E − 09			65	65
Broccoli	1.78E − 10	3.41E − 09	2.00	13.93	25	90
Stems	1.78E − 10	3.41E − 09	2.00	13.93	25	90
Carrot	2.20E − 12	7.46E − 09	0.10	15.00	20	100
—	2.20E − 12	7.46E − 09	0.10	15.00	20	100
Cassava	1.07E − 10	2.15E − 09	0.60	0.64	55	90
roots	1.07E − 10	2.15E − 09	0.60	0.64	55	90
Garlic	1.14E − 11	4.18E − 10	0.10	1.50	22	90
—	1.14E − 11	4.18E − 10	0.10	1.50	22	90
Okra	4.28E − 10	6.80E − 09	2.00	2.00	60	80
—	4.28E − 10	6.80E − 09	2.00	2.00	60	80
Onion	1.38E − 11	6.60E − 09	0.10	10.00	40	80
—	1.38E − 11	6.60E − 09	0.10	10.00	40	80
Paprika	5.80E − 11	4.08E − 10			25	70
—	5.80E − 11	4.08E − 10			25	70
Pea	1.10E − 10	4.40E − 10	0.50	1.50	30	65
—	1.10E − 10	4.40E − 10	0.50	1.50	30	65
Pepper	5.86E − 11	1.16E − 08	0.06	10.00	25	80
—	1.85E − 09	1.16E − 08	0.10	10.00	60	80
Red powder	5.86E − 11	4.08E − 10	0.06	0.06	25	70
Pigeon pea	2.88E − 11	7.70E − 11	0.20	0.20	50	90
Kernel	2.88E − 11	7.70E − 11	0.20	0.20	50	90
Potato	8.00E − 12	1.25E − 08	0.10	10.00	24	185
—	8.00E − 12	1.25E − 08	0.10	10.00	24	185
Restructured product	7.30E − 10	4.52E − 09			105	105
Tissue	1.67E − 09	1.67E − 09	1.85	1.85	65	65
Soya meal	1.47E − 10	4.01E − 08	0.03	0.22	65	300
—	1.47E − 10	4.01E − 08	0.03	0.22	65	300
Soybean	9.30E − 11	3.05E − 07	0.19	1.00	20	95
—	9.30E − 11	3.05E − 07	0.19	1.00	20	95
Grains	9.30E − 11	2.15E − 09	0.20	1.00	25	72
Sugar beet	1.96E − 10	1.30E − 09	2.21	3.00	40	81
Roots	1.96E − 10	1.30E − 09	2.21	3.00	40	81
Tapioca	3.50E − 10	9.00E − 10	1.05	1.05	55	97
Roots	3.50E − 10	9.00E − 10	1.05	1.05	55	97
Tomato	1.52E − 10	6.46E − 09	0.50	10.00	40	100
—	1.52E − 10	2.36E − 09	10.00	10.00	40	80
Concentrate droplets	1.69E − 10	6.46E − 09	0.50	0.50	60	100
Turnip	7.61E − 12	3.62E − 09	0.31	7.00	20	100
—	7.61E − 12	3.62E − 09	0.31	7.00	20	100
Yam	7.30E − 10	1.81E − 09	0.06	0.14	40	50
—	7.30E − 10	1.81E − 09	0.06	0.14	40	50

Figure 5. Histogram of observed values of moisture diffusivity in food materials.