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

作　　者：Ouoba Kondia Honoré Ganamé Abdou-Salam Compaoré Aboubakar Ibrango Abdoul Salam Bama Désiré Zougmoré Francois Desmorieux Hélène 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)

机构地区：[1]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, [2]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 [3]Laboratoire de Physique et de Chimie de lEnvironnement (LPCE), Ecole Doctorale Sciences et Technologie (ED-ST), Universit Joseph KI-ZERBO, Ouagadougou, Burkina Faso [4]Laboratoire dAutomatique et de Gnie des Procds(LAGEP), Universit Claude Bernard, Lyon, France

出　　处：《Journal of Biophysical Chemistry》2024年第2期25-34,共10页生物物理化学（英文）

摘　　要：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.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 

分 类 号：O17[理学—数学]