Drying behavior and thermodynamic properties of cashew nut almonds in thin layers: A mathematical modeling approach.

Innovation in the drying process during the roasting of cashew nut almonds has the potential to significantly improve product quality. This study aimed to investigate the drying kinetics of the almond, comparing the experimental data with the mathematical models of Fick, Page, Cavalcanti Mata, and Henderson and Pabis. The research was conducted at the Laboratory of Physical Measurements and Drying of the Academic Unit of Food Engineering at the Federal University of Campina Grande.