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Study of Cassava Contraction during Its Convective Drying

¹ Lboratoire 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 Lboratoire 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 Département de Physique-Chimie, Université Lédéa Bernard OUEDRAOGO (ex Université de Ouahigouya), Ouahigouya, Burkina Faso
⁴ Lboratoire 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 Lboratoire 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 Lboratoire 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
⁷ Laboratoire des Matériaux et Environnement (LA.M.E.), Unité de Formation et de Recherche en Sciences Exactes et Appliquée (UFR/SEA), Université de Ouagadougou, Ouagadougou, Burkina Faso
⁸ Laboratoire d’Automatique et de Génie des Procédés, LAGEP, UMR CNRS 5007, Université Claude Bernard Lyon 1, Lyon, France

Journal of Biophysical Chemistry·Volume 15 (2024)·Pages 35–45·Published 30 August 2024·DOI10.4236/jbpc.2024.153003

Abstract

During this study, a focus is placed on the physical transformations that cassava undergoes during convective drying. The product continually changes its size, shape, and even its texture and consistency. The more moisture a product loses, the smaller its size. Firstly, the results show that water parameters such as mass or moisture content are reduced according to the drying principle. The dimensions length L , width l and thickness e decrease following a linear trend. The mathematical equations describing them were determined using the Excel office tool. This trend impacts surface and volume parameters, which in turn decrease almost linearly with the water content of the product. Note that the R 2 coefficient is not always acceptable, confirming the complexity of the behavior of organic products.

KeywordsDimensions ReductionShrinkageIndex I

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Study of Cassava Contraction during Its Convective Drying

Abstract

References (31)