Response to "Comments on "The variable nature of Biot numbers in food drying" by SA Giner, RM Torrez Irigoyen, SR Cicuttin, and C. Fiorentini [Journal of Food Engineering 101 (2010) 214-222]", by Ruiz-Lopez, II and Garcia-Alvarado, MA [Journal of Food Engineering 106 (2011), 355-356]