Author(s)

Ouoba Kondia Honore^1,2, Ganame Abdou-Salam², Ibrango Abdoul Salam¹, Bama Désiré¹, Zougmore François²

¹Laboratoire 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.
²Laboratoire 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.

Drying, Initial Size, Characteristic Dimension, Forms

Honore, O. , Abdou-Salam, G. , Salam, I. , Désiré, B. and François, Z. (2023) Validation of a Characteristics Dimensions for Transfers during Convective Drying of Sweet Potato Cubic, Cylindrical and Spherical Shapes. Open Journal of Applied Sciences, 13, 1714-1722. doi: 10.4236/ojapps.2023.1310135.