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The main aim of the presented study was to verify the hypothesis that a theoretically created system of equations describing the kinetics of the drying of a single solid body and enabling the modelling of both the first and second fluidisation period of the drying of solids such as vegetables can be a mathematical model of the fluidisation drying of cut vegetables.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com