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Open Journal of Applied Sciences 2023年第10期13卷 1714-1722页

作者： ouoba kondia honore ganam. abdou-salam Ibrango abdoul salam Bama Désiré Zougmore François 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 de Bobo-Dioulasso Bobo-Dioulasso Burkina Faso Laboratoire des matériaux et Environnement (LA.M.E.) Unité de Formation et de Recherche en Sciences Exactes et Appliquée (UFR/SEA) Université de Ouaga I Pr KI-ZERBO Ouagadougou Burkina Faso

This present work solves the problem of initial shape influence on transfer during convective drying. A characteristic dimension is found for the cubic, cylindrical and spherical-shaped samples of the sweet potato. This characteristic dimension corresponds to the diameter D for the sphere, to the edge a for the cube and the diameter = height D = H for the cylinder. Unlike the sphere where this characteristic dimension is perfect, the cubic and cylindrical shapes have space factors which are, among other things, angles and borders. By fixing the same characteristic dimensions, we end up with overlapping curves, showing identical and uniform transfers.

关键词： Drying Initial Size Characteristic Dimension Forms

Physical Transformations of Agri-Food Products during Their Convective Drying: Characterization of the Contraction and Isotropicity of Okra

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Journal of Minerals and Materials Characterization and Engineering 2023年第6期11卷 249-259页

作者： kondia Honoré ouoba abdou-salam ganam. Désiré Bama abdoul salam Ibrango Salifou Ouedraogo 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

The physical transformations in terms of contraction of okra dimensions during convective drying were examined. During drying, the lateral and longitudinal dimensions of okra decrease over time. The lateral dimensions go from their initial value to around 53%, 65% and 66% of this value after 530 min. The length of the two samples used goes from 8.65 and 9.02 cm to 6.79 and 7.52 cm after 14,300 min, i.e. a variation of 78.50% and 83.37%. All the two directions give variations almost linear depending on the water content. These linear contractions result in a volume contraction of the okra. It considerably decreases in volume during the drying process. The volume goes from 831.32 cm3 to 367.57 cm3 in min, a variation of 44.22%. The isotropic index reveals that okra does not behave the same in the lateral and longitudinal directions. It contracts its diameter more than its length.

关键词： Physical Transformations Contraction Isotropicity Okra

Consideration of Size and Dimension in the Evaluation of Transfers during Convective Drying of Sweet Potato

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Journal of Analytical Sciences, Methods and Instrumentation 2020年第4期10卷 104-112页

作者： abdou-salam ganam. kondia honore ouoba François Zougmore Laboratoire des Matériaux et Environnement (LAME) Unité de Formation et de Recherche en Sciences Exactes et Appliquée (UFR/SEA) Université de Ouaga I Ouagadougou Burkina Faso

This work is interested in solving the complex problem of understanding mass transfers in biological media. The contribution of the initial sample size is taken into account. Transfers are established more efficiently in small samples. Thus, from the first 50 minutes, the cubic sample at 1 cm stop is already at 50% while the sample at 4 cm edge is at about 90% of its initial water content. Likewise the shape is combined with the size. But it is revealed that if we fix similar characteristic dimensions, we can bypass the notion of initial shape. Thus the cubic samples 4 cm of edges. 4 cm diameter of spherical shape, 4 cm × 4 cm height-diameter cylindrical one, all dry identically.

关键词： Mass Transfer Size Shape Agri-Food Products

Taking into Account the Complex Nature and the Intrinsic Parameters of Agro-Food

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Journal of Biophysical Chemistry 2020年第1期11卷 1-13页

作者： ganam. abdou-salam.ouoba kondia honore Zougmore Fran?ois Laboratoire des matériaux et Environnement(LA.M.E.) Unitéde Formation et de Recherche en Sciences Exactes et Appliquée(UFR/SEA)Universitéde Ouaga IJoseph KI-ZERBOOuagadougouBurkina Faso

In this paper, we perform experiments on the drying of widely consumed food products in Africa. Tomatoes and peppers are considered as products with a complex structure. Zucchini, cucumber, eggplant and cabbages are the other products used in these drying experiments, having different intrinsic parameters. Most food products have three components, namely skin, flesh containing seeds and the central spongy structure, that do not have the same behavior during their convective drying. Skin is the component that significantly reduces drying while the flesh is easy to dry. By drying the samples considering their intrinsic parameters, one quickly realizes the complex nature of mass and heat transfers during the drying of biological products.

关键词： Skin Flesh Structure Convective Drying Agri-Food Products

Research of the Characteristic Dimension of the Transfers during the Convective Drying of the Sweet Potato for the Parallelepipedic and Spherical Shapes

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Advances in Materials Physics and Chemistry 2021年第12期11卷 267-276页

作者： kondia Honoré ouoba abdou-salam ganam. François Zougmore Laboratoire des matériaux et Environnement (LA.M.E.) Unité de Formation et de Recherche en Sciences Exactes et Appliquée (UFR/SEA) Université de Ouaga I Ouagadougou Burkina Faso

The aim of this work was to determine the characteristic dimension governing transfers during convective drying. Parallelepipedic and cylindrical form of sweet potato was used. For the parallelepipedic form P_L-l-e, the thickness e is set to 1 cm while the length L and the width l are varying. The results show that the variation of the other dimensions other than the thickness e does not influence the transfers in a considerable way. The same observation is made for the cylindrical samples c_H-R by keeping the radius R constant. This present work therefore allows us to conclude that the thickness of the parallelepiped shaped samples and the radius of the cylindrical shapes, all being the smallest dimensions, characterize the transfers.

关键词： Drying Initial Size Characteristic Dimension Forms