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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

Effect of Size and Initial Water Content on the Effective Diffusion Coefficient during Convective Drying of Sweet Potato Cut into Cubic and Cylindrical Shapes

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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 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 Bobo Dioulasso Burkina Faso Laboratoire des Matriaux et Environnement (LA.M.E.) Unit de Formation et de Recherche en Sciences Exactes et Applique (UFR/SEA) Universit Joseph KI-ZERBO Ouagadougou Burkina Faso Laboratoire de Physique et de Chimie de lEnvironnement (LPCE) Ecole Doctorale Sciences et Technologie (ED-ST) Universit Joseph KI-ZERBO Ouagadougou Burkina Faso Laboratoire dAutomatique et de Gnie des Procds(LAGEP) Universit 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 R2 is not always acceptable, confirming the complex nature of the behavior of organic products.

关键词： Dimensions Reduction Shrinkage Index I

Effect of Initial Size and Shape Importance on Masse Transfer during Convective Drying

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Food and Nutrition Sciences 2018年第12期9卷 1514-1524页

作者： kondia honore ouoba Francois Zougmore Helene Desmorieux Laboratoire des Materiaux et Environnement(LA.M.E.) Ecole Doctorale Sciences et Technologies(EDST)Universite Ouaga I Pr Joseph KI-ZERBOBurkina Faso Laboratoire d’Automatique et de Genie des Procedes LAGEPUMR CNRS 5007Universite Claude Bernard Lyon1-CPE-bat.Villeurbanne CedexFrance

In this paper the influence of sample initial size on their convective drying at 80°C using convective dryer is determined. Results prove that initial size must be taken into account when drying process was estimated. This influence is limited by its form of cut. Comparing cubic form and parallelepiped (slice) one;results seem to show that thickness is the most important parameter governing the transfer phenomena during foodstuff convective drying. Three slices with thickness of 0.5 cm and surface area of 17, 82 and 112 cm2 respectively, dry better than cubic sample with a = 1 cm or a = 2 cm of arrest and having respectively 6 and 24 cm2 of surface area. All things seem to show that initial surface is not only the essential parameter;but also the thickness of the sample must be taken into account. Indeed, all of the samples with equal thickness (0.5 cm) and different exchange surfaces dry at the same time, about 210 min, comparing with cubic form 1 cm of arrest and 6 cm2 of surface and drying time of 230 min. A new parameter noted Dc called characteristic diameter is so considered to bridge the gaps. It is defined to be the diameter of the biggest sphere we can cut into a sample. This parameter is independent of form of the sample, and time increase with characteristic diameter increasing.

关键词： Initial Size Characteristic Dimension Shrinkage Cut Form Exchange Surface Area

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 Ganame 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

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 Ganame 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

Effect of Farm Product Intrinsic Properties on Convective Drying: Case of Okra

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American Journal of Plant Sciences 2019年第1期10卷 101-110页

作者： ouoba kondia Honoré Zougmore Francois Desmorieux Hélène Laboratoire des Matériaux et Environnement (LA.M.E.) Ecole Doctorale Sciences et Technologies (EDST) Université Ouaga I Pr Joseph KI-ZERBO Ouagadougou Burkina Faso Laboratoire d’Automatique et de Génie des Procédés LAGEP UMR CNRS 5007 Université Claude Bernard Lyon 1 Lyon France

In this study, the material is okra, a cucurbitaceous largely consumed in West Africa and South Asia. The influence of the external air parameters on food drying with different size, maturity, shape of the material is considered by convective drying. So, the okra was cut in several parts according to its three characteristic zones, the basis, the middle of the okra and the extremity because the three parts of the vegetable have not the same resistances in transfers by convective drying. The maturity of the okra also has an influence. The okra dries faster in its younger or older age. Okra dries slowly when its maturity is convenient to be consumed. The drying duration of okra with the age of 1, 2, 3, 4 and 5 days is respectively 580, 780, 990, 1200 and 850 min. When we consider the three (matters) constituent of the okra: the skin, the seeds and the central material, the central matter dries faster. The diffusion coefficient was identified in all cases in order to compare the influence of those intrinsic properties of that food.

关键词： Convective Drying Okra Intrinsic Properties Food Maturity Size Diffusion Coefficient

What Process Optimizes Convective Drying of Farm Products with Complex Constitution:Case of Okra(Abelmoschus esculentus)

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Journal of Agricultural Chemistry and Environment 2019年第1期8卷 14-22页

作者： ouoba kondia Honoré Desmorieux Hélène Zougmore Francois Laboratoire des Matériaux et Environnement (LA.M.E.) Ecole Doctorale Sciences et Technologies (EDST) Université Ouaga I Pr Joseph KI-ZERBO Ouagadougou Burkina Faso Laboratoire d’Automatique et de Génie des Procédés (LAGEP) UMR CNRS 5007 Université Claude Bernard Lyon 1-CPE-Bat Lyon France

In this paper, we propose an optimized process for farm product convective drying. Above and beyond the influence of the air parameters on foodstuff convective drying, this work shows that product internal parameters and drying proceedings must be taken into account during the evaluation of their convective drying. Results indicate that okra maturity influences its convective drying. It dries faster when it is too young or when it is advanced age. Drying time of okra of 1, 2, 3, 4 and 5 days old is respectively 580 min, 780 min, 990 min, 1200 min and 850 min. Also, one observes that considering okra on its three zones according it length, i.e. its base, middle and extremity parts have not the same resistance to transfers during convective drying. These three zones have respectively 400 min, 520 min and 600 min of drying time. Okra cut reveals a major importance on its convective drying evaluation. The longitudinal cut di-viding okra on four parts, sliced with 5 mm and 10 mm of thickness and the whole okra put respectively 150 min, 200 min, 280 min and 400 min for their drying. At last, three (03) different constituents of okra, namely, the skin, the seeds and central material behave differently during convective drying. The drying time of the central material, the seeds and the skin is about 70 min, 150 min and 190 min respectively, against 400 min for the whole okra.

关键词： Okra Convective Drying Maturity Constituents Form Cut

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