This present work solves the problem of initial shape influence on
transfer during convective drying. A characteristic dimension is found for the
cubic, cylindrical and spherical-shaped samples of the sweet potato. This
characteristic dimension corresponds to the diameter D for the sphere, to the
edge a for the cube and the diameter = height D = H for the cylinder. Unlike
the sphere where this characteristic dimension is perfect, the cubic and
cylindrical shapes have space factors which are, among other things, angles and
borders. By fixing the same characteristic dimensions, we end up with
overlapping curves, showing identical and uniform transfers.
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