Caractérisation et modélisation du séchage de trois produits tropicaux : Manioc, gingembre et gombo

Abstract

An experimental study of convection drying in thin layers of three products (cassava, ginger and okros) using a heated wind tunnel has been carried out. Thermodynamic behaviour of these products was determined for different temperatures (40°C and 55°C), different air velocities (0.5 m·s-1 - 3 m·s-1) and at air moisture content of 15 9eau/Agairsec. The caracteristic parameters of drying are obtained using the drying caracteristic curves (CCS). Semi-emperical correlations have been established to represent the experimental curves obtained for drying tests and sorption isotherms which are determined with the gravimetric method (discontinued control of samples weight).