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Physical Transformations on Organic Product during Its Convective Drying: Case of Sweet Potato

¹ Laboratoire de Matériaux de l’Héliophysique et Environnement (La.M.H.E.), Unité de Formation et de Recherche en Sciences Exactes et Appliquées (UFR/SEA), Université Nazi BONI, Bobo Dioulasso, Burkina Faso,
² Laboratoire de Matériaux de l’Héliophysique et Environnement (La.M.H.E.), Unité de Formation et de Recherche en Sciences Exactes et Appliquées (UFR/SEA), Université Nazi BONI, Bobo Dioulasso, Burkina Faso,
³ Laboratoire de Physique et de Chimie de l’Environnement (LPCE), Ecole Doctorale Sciences et Technologie (ED-ST), Université Joseph KI-ZERBO, Ouagadougou, Burkina Faso
⁴ Laboratoire de Matériaux de l’Héliophysique et Environnement (La.M.H.E.), Unité de Formation et de Recherche en Sciences Exactes et Appliquées (UFR/SEA), Université Nazi BONI, Bobo Dioulasso, Burkina Faso,
⁵ Laboratoire de Matériaux de l’Héliophysique et Environnement (La.M.H.E.), Unité de Formation et de Recherche en Sciences Exactes et Appliquées (UFR/SEA), Université Nazi BONI, Bobo Dioulasso, Burkina Faso,
⁶ Laboratoire des Matériaux et Environnement (LA.M.E.), Unité de Formation et de Recherche en Sciences Exactes et Appliquée (UFR/SEA), Université Joseph KI-ZERBO, Ouagadougou, Burkina Faso
⁷ Laboratoire d’Automatique et de Génie des Procédés(LAGEP), Université Claude Bernard, Lyon, France

Journal of Biophysical Chemistry·Volume 15 (2024)·Pages 25–34·Published 31 May 2024·DOI10.4236/jbpc.2024.152002

Abstract

This study highlighted the physical transformation that agri-food products undergo during their drying. This transformation enormously affects the customer’s choice and the profit margin of the dried product promoter. The example of the experimental study of the potato reveals that the product continually changes its dimensions during its drying. The more the product loses its water, the more the dimensions decrease. The results initially showed that the water parameters such as mass or water content decrease according to the drying principle. The dimensions length L ., width l and thickness e . decrease following a linear trend whose mathematical equations which describe them are determined using the office tool, excel. This trend has repercussions on the surface and volume parameters which in turn decreases almost linearly with the product’s water content. Note that the coefficient R 2 is not always acceptable, confirming the complex nature of the behavior of organic products.

KeywordsDimensions ReductionShrinkageIndex I

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Physical Transformations on Organic Product during Its Convective Drying: Case of Sweet Potato

Abstract

References (27)