Modeling and mathematical validation of the heat and mass transfer mechanisms in the treatment of fruits and vegetables using the Controlled Instantaneous Decompression method

The article focuses on rigorously describing and analyzing the dehydration process with regard to fruits and vegetables through the use of controlled instantaneous decompression (DIC) treatment. The mathematical modeling is obtained from the discretization of Fourier's and Fick's laws by the finite difference method. This is applied to the most common geometries in drying processes - the parallelepiped and the flat cylinder geometries. The validity of the mathematical model is determined by the Pearson correlation coefficient, which provides the linear relationship between two quantitative random variables in the form of the data obtained experimentally in the laboratory of La Rochelle University (France), and the results obtained from the mathematical model presented in this article.