Study of Cassava Contraction during Its Convective Drying  

作　　者：Kondia Honoré Ouoba Abdou-Salam Ganamé Aboubakar Compaoré Abdoul Salam Ibrango Désiré Bama Salifou Ouedraogo Francois Zougmoré Hélène Desmorieux Kondia Honoré Ouoba;Abdou-Salam Ganamé;Aboubakar Compaoré;Abdoul Salam Ibrango;Désiré Bama;Salifou Ouedraogo;Francois Zougmoré;Hélène Desmorieux(Lboratoire 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 de Ouagadougou, Ouagadougou, Burkina Faso;Dpartement de Physique-Chimie, Universit Lda Bernard OUEDRAOGO (ex Universit de Ouahigouya), Ouahigouya, Burkina Faso;Laboratoire dAutomatique et de Gnie des Procds, LAGEP, UMR CNRS 5007, Universit Claude Bernard Lyon 1, Lyon, France)

机构地区：[1]Lboratoire 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 de Ouagadougou, Ouagadougou, Burkina Faso [3]Dpartement de Physique-Chimie, Universit Lda Bernard OUEDRAOGO (ex Universit de Ouahigouya), Ouahigouya, Burkina Faso [4]Laboratoire dAutomatique et de Gnie des Procds, LAGEP, UMR CNRS 5007, Universit Claude Bernard Lyon 1, Lyon, France

出　　处：《Journal of Biophysical Chemistry》2024年第3期35-45,共11页生物物理化学（英文）

摘　　要：During this study, a focus is placed on the physical transformations that cassava undergoes during convective drying. The product continually changes its size, shape, and 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.During this study, a focus is placed on the physical transformations that cassava undergoes during convective drying. The product continually changes its size, shape, and 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.

关 键 词：Dimensions Reduction SHRINKAGE Index I 

分 类 号：S53[农业科学—作物学]