Foods shrink and deform when air-dried; thus, these phenomena have been included in drying models as they affect the estimated both moisture behavior and water diffusivities (D\documentclass[12pt]{minimal}
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\begin{document}$$D$$\end{document}). However, these models are not used to estimate the morphometric parameters of dried foods, especially shape indices, as they are almost exclusively described by experimentally data-driven empirical equations. Therefore, this study was aimed at obtaining several morphometric indices from the solution of a drying model incorporating both the size and shape changes of foods. The model was used to analyze drying data of a non-cellular model food (mortadella slices, 9.5 mm × 9.5 mm × 80 mm) obtained at 60, 70 and 80 °C, where its morphometric behavior was monitored by image analysis. When solved, the drying model reproduces the shape changes of food occurring between its initial and final states, allowing the estimation of morphometric parameters such as the available surface for mass transfer (S\documentclass[12pt]{minimal}
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\begin{document}$$S$$\end{document}), the specific area (a\documentclass[12pt]{minimal}
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\begin{document}$$a$$\end{document}), the compactness (c\documentclass[12pt]{minimal}
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\begin{document}$$c$$\end{document}), and the roundness (r\documentclass[12pt]{minimal}
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\begin{document}$$r$$\end{document}), this last property evaluated trough a previously unreported algorithm. The food-deforming drying model reproduced the evolution of all the morphometric parameters with a low error (MRD<8%\documentclass[12pt]{minimal}
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\begin{document}$$MRD < 8\%$$\end{document}). The drying model was unable to reproduce the shape indices (c\documentclass[12pt]{minimal}
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\begin{document}$$c$$\end{document} and r\documentclass[12pt]{minimal}
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\begin{document}$$r$$\end{document}) when deformation was not considered in the solution, while S\documentclass[12pt]{minimal}
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\begin{document}$$S$$\end{document} and a\documentclass[12pt]{minimal}
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\begin{document}$$a$$\end{document} separated from the experimental trend at free moisture fractions < 0.5. D\documentclass[12pt]{minimal}
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\begin{document}$$D$$\end{document} values estimated with food deformation were between 1.21 × 10−10 and 1.95 × 10−10 m2/s, while about a 9% overestimation of this property occurred when this phenomenon was neglected.
