Laboratoire des Matériaux et Environnement (LA.M.E.), Ecole Doctorale Sciences et Technologies (EDST), Université Ouaga I
Laboratoire des Matériaux et Environnement (LA.M.E.), Ecole Doctorale Sciences et Technologies (EDST), Université Ouaga I
Laboratoire d’Automatique et de Génie des Procédés, LAGEP, UMR CNRS 5007, Université Claude Bernard Lyon1-CPE-bat., Villeurbanne Cédex, France
Copyright © 2018 Kondia Honoré Ouoba, François Zougmore, Hélène Desmorieux et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
Ouoba, K. , Zougmore, F. and Desmorieux, H. (2018) Effect of Initial Size and Shape Importance on Masse Transfer during Convective Drying.
Food and Nutrition Sciences,
9, 1514-1524. doi:
10.4236/fns.2018.912109.