Corrigendum to “A successful comparison between a non-invasive measurement of local profiles during drying of a highly shrinkable food material (eggplant) and the spatial reaction engineering approach” [J. Food Eng., volume 235, page 23–31](S0260877418301857)(10.1016/j.jfoodeng.2018.04.024)

The authors regret<that the authors forgot to put acknowledgement to the funding body of the work leading to this publication. This work was supported by National Key Research and Development Program of China (Project number 2017YFD0400905). The first author was supported by a visiting associate professorship at Soochow University (China) while part of this work was accomplished>. The authors would like to apologise for any inconvenience caused.