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Journal of Materials Science and Chemical Engineering 2024年第6期12卷 71-82页

作者： ibrango abdoul salam Ouoba Kondia Honoré Bama Désiré Traoré Yssa Zongo Karim Ouedraogo Salifou Laboratoire de Matriaux de lHliophysique et Environnement (La.M.H.E.) Unit de Formation et de Recherche en Sciences. Exactes et Appliques (UFR/SEA) Universit Nazi BONI de Bobo-Dioulasso Bobo-Dioulasso Burkina Faso

In this article, we investigated the influence of size and initial water content on the effective diffusion coefficient of sweet potatoes samples cut into cubic and cylindrical shapes. The sizes of the cubic samples are 0.5, 1, 1.5, 1.75, 2, 2.5 and 3 cm edge with a respective initial water content of 2.7, 3.76, 3.48, 2.68, 3.28, 2.17 and 2.29 kg/kgms. For cylindrical samples, the radius is set at 0.5 cm and sample heights are 1, 1.5, 2, 2.5, 3, 3.5 and 4 cm with respective water contents of 2.2, 3.19, 2.85, 2.1, 2.17, 2.39 and 2.03 kg/kgms. The effective diffusion coefficients of cubic samples are of the order of 10−10 and 10−9 m2∙s−1 grew with sample edge. As for the cylindrical samples, the effective diffusion coefficients were of the order of 10−9 m2∙s−1 and there was no linear correlation between cylinder height and their effective diffusion coefficient. As for the examination of the initial water content on the effective diffusion coefficient, it turned out that the initial water content had no influence on the effective diffusion coefficient of the sweet potato samples.

关键词： Effective Diffusion Coefficient Initial Water Content Sweet Potato Cubic Cylindrical

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

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Journal of Biophysical Chemistry 2024年第2期15卷 25-34页

作者： Ouoba Kondia Honoré Ganamé Abdou-salam Compaoré Aboubakar ibrango abdoul salam Bama Désiré Zougmoré Francois Desmorieux Hélène 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 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 Laboratoire de Physique et de Chimie de l’Environnement (LPCE) Ecole Doctorale Sciences et Technologie (ED-ST) Université Joseph KI-ZERBO Ouagadougou Burkina Faso Laboratoire d’Automatique et de Génie des Procédés(LAGEP) Université Claude Bernard Lyon France

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.

关键词： Dimensions Reduction Shrinkage Index I

Validation of a Characteristics Dimensions for Transfers during Convective Drying of Sweet Potato Cubic, Cylindrical and Spherical Shapes

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

作者： Ouoba Kondia Honore Ganame 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 Ganame 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