COMPARATIVE STUDY ON TWO FOODSTAFF PRODUCTS PHYSICAL BEHAVIOR DURING THEIR CONVECTIVE DRYING: CASE OF SWEET POTATO AND CASSAVA
- Laboratoire de Materiaux de lHeliophysique et Environnement (La.M.H.E.), Unite de Formation et de Recherche en Sciences Exactes et Appliquees (UFR/SEA), Universite Nazi BONI de Bobo Dioulasso, BP 1091, Burkina Faso.
- Laboratoire de Recherche enAgroalimentaire et Developpement (LaRAD), Unite de Formation et de Recherche en Sciences et Techniques (UFR-ST), Universite Catholique de lAfrique de lOuest-UniteUniversitaire à Bobo-Dioulasso (UCAO-UUB).
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, 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 R2 coefficient is not always acceptable, confirming the complexity of the behavior of organic products.
Keywords
Article Analytics
How to Cite This Article
Hamidou Salou, Ouoba Kondia Honore, Ganame Abdou-Salam, Sawadogo Ladifou, Hebie Moumouni, Bama Desire and Ibrango Abdou Salam (2025); COMPARATIVE STUDY ON TWO FOODSTAFF PRODUCTS PHYSICAL BEHAVIOR DURING THEIR CONVECTIVE DRYING: CASE OF SWEET POTATO AND CASSAVA, Int. J. of Adv. Res., 13 (01), 1422-1432, ISSN 2320-5407. DOI: https://doi.org/10.21474/IJAR01/20335
Corresponding Author
This work is licensed under a Creative Commons Attribution 4.0 International License.