The final water content is a characteristic of each product. This is the optimal value for which the product does not deteriorate and keeps its physico-chemical quality [12]. The drying kinetic is recognized by direct calculation of the water contents derivative of experimental points using appropriate software. The theory developed by Van Meel used the initial moisture content (M0) with the equilibrium moisture content (Me) and initial drying rate
dM
dt
0
to normalize the moisture ratio and the dimensionless
drying rate as presented in eq. (2) and eq. (3) respectively: