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The results obtained allowed concluding that different methodologies allowed to obtain different values of the mass transfer properties, so care must be taken when choosing an appropriate calculation method. Regarding the values of diffusivity and mass transfer coefficient, in all cases they were found to increase with increasing operating temperature. Both the activation energy and the activation energy for convective mass transfer were similar for kiwi and for eggplant, indicating that both foods behave in a very similar way when exposed to the drying conditions tested.<\/jats:p>","DOI":"10.1515\/ijfe-2016-0257","type":"journal-article","created":{"date-parts":[[2017,5,19]],"date-time":"2017-05-19T06:03:25Z","timestamp":1495173805000},"source":"Crossref","is-referenced-by-count":13,"title":["Evaluation of Mass Transfer Properties in Convective Drying of Kiwi and Eggplant"],"prefix":"10.1515","volume":"13","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-0595-6805","authenticated-orcid":false,"given":"Raquel P. F.","family":"Guine","sequence":"first","affiliation":[{"name":"CI & DETS, Dep. 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