The initial moisture content of a food product is 77% (wet basis), and the critical moisture content is 30% (wet basis). If the constant drying rate is 0.1 kg H2O/(m2 s), compute the time required for the product to begin the Example 12.2 falling-rate drying period. The product has a cube shape with 5-cm sides, 3 and the initial product density is 950 kg/m .