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.
References
[1]
Talla, A., Puiggali, J., Jomaa, W. and Jannot, Y. (2004) Shrinkage and Density Evolution during Drying of Tropical Fruits: Application to Banana. Journal of Food Engineering, 64, 103-109. https://doi.org/10.1016/j.jfoodeng.2003.09.017
[2]
Rahman, M.S., Perera, C.O., Chen, X.D., Driscoll, R.H. and Potluri, P.L. (1996) Density, Shrinkage and Porosity of Calamari Mantle Meat during Air Drying in a Cabinet Dryer as a Function of Water Content. Journal of Food Engineering, 30, 135-145. https://doi.org/10.1016/s0260-8774(96)00013-1
[3]
Lozano, J.E., Rotstein, E. and Urbicain, M.J. (1980) Total Porosity and Open-Pore Porosity in the Drying of Fruits. Journal of Food Science, 45, 1403-1407. https://doi.org/10.1111/j.1365-2621.1980.tb06564.x
[4]
Lozano, J.E., Rotstein, E. and Urbicain, M.J. (1983) Shrinkage, Porosity and Bulk Density of Foodstuffs at Changing Moisture Contents. Journal of Food Science, 48, 1497-1502. https://doi.org/10.1111/j.1365-2621.1983.tb03524.x
[5]
Van Brakel, J. (1980) Mass Transfer in Convective Drying. In A. S. Mujumdar (Ed.). Advances in Drying (vol. 1, pp. 217). Hemisphere.
[6]
Honoré, O.K., François, Z., Raguilignaba, S., Aboubacar, T. and Hélène, D. (2014) Characterization of Okra Convective Drying, Influence of Maturity. Food and Nutrition Sciences, 5, 590-597. https://doi.org/10.4236/fns.2014.56069
[7]
Abdou-Salam, G., Honore, O.K. and François, Z. (2020) Taking into Account the Complex Nature and the Intrinsic Parameters of Agro-Food. Journal of Biophysical Chemistry, 11, 1-13. https://doi.org/10.4236/jbpc.2020.111001
[8]
Kechaou, N. (2000) Theoretical and Experimental Study of the Drying Process of Agro-Food Products. Ph.D. Thesis, Faculty of Sciences of Tunis.
[9]
Chemkhi, S., Zagrouba, F. and Bellagi, A. (2004) Mathematical Model for Drying of Highly Shrinkable Media. Drying Technology, 22, 1023-1039. https://doi.org/10.1081/drt-120038578
[10]
Smith, D.M., Scherer, G.W. and Anderson, J.M. (1995) Shrinkage during Drying of Silica Gel. Journal of Non-Crystalline Solids, 188, 191-206. https://doi.org/10.1016/0022-3093(95)00187-5
[11]
Rahman, M.S. (1995) Handbook of Food Properties. CRC Press.
[12]
Vaxelaire, J. and Puiggali, J.R. (2002) Analysis of the Drying of Residual Sludge: From the Experiment to the Simulation of a Belt Dryer. Drying Technology, 20, 989-1008. https://doi.org/10.1081/drt-120003773
[13]
Mayor, L. and Sereno, A.M. (2004) Modelling Shrinkage during Convective Drying of Food Materials: A Review. Journal of Food Engineering, 61, 373-386. https://doi.org/10.1016/s0260-8774(03)00144-4
[14]
Zogzas, N.P., Maroulis, Z.B. and Marinos-Kouris, D. (1994) Densities, Shrinkage and Porosity of Some Vegetables During Air Drying. Drying Technology, 12, 1653-1666. https://doi.org/10.1080/07373939408962191
[15]
Ratti, C. (1994) Shrinkage during Drying of Foodstuffs. Journal of Food Engineering, 23, 91-105. https://doi.org/10.1016/0260-8774(94)90125-2
[16]
Dissa, A.O., Desmorieux, H., Savadogo, P.W., Segda, B.G. and Koulidiati, J. (2010) Shrinkage, Porosity and Density Behaviour during Convective Drying of Spirulina. Journal of Food Engineering, 97, 410-418. https://doi.org/10.1016/j.jfoodeng.2009.10.036
[17]
Wang, N. and Brennan, J.G. (1995) Changes in Structure, Density and Porosity of Potato during Dehydration. Journal of Food Engineering, 24, 61-76. https://doi.org/10.1016/0260-8774(94)p1608-z
[18]
Ouoba, K.H. (2013) Séchage des produits agroalimentaires: Influence de la taille, de la forme et de la découpe. Master’s Thesis, University of Ouagadougou.
[19]
Ouoba, K.H., 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. https://doi.org/10.4236/fns.2018.912109
[20]
Katekawa, M.E. and Silva, M.A. (2004) Study of Porosity Behavior in Convective Drying of Bananas. Proceedings of the 14th International Drying Symposium (IDS 2004), Sao-Paulo, 22-25 August 2004, 1427-1434.
[21]
McMinn, W.A.M. and Magee, T.R.A. (1997) Physical Characteristics of Dehydrated Potatoes—Part I. Journal of Food Engineering, 33, 37-48. https://doi.org/10.1016/s0260-8774(97)00039-3
[22]
Azzouz, S., Jomaa, W. and Belghith, A. (1998) Drying Kinetic Equation of Single Layer of Grapes. Proceedings 11th International Drying Symposium (IDS 098), Halkidiki, 19-22 August 1998, 988-997.
[23]
Bonazzi, C., Ripoche, A. and Michon, C. (1997) Moisture Diffusion in Gelatin Slabs by Modeling Drying Kinetics. Drying Technology, 15, 2045-2059. https://doi.org/10.1080/07373939708917349
[24]
Sengkhamparn, N., Sagis, L.M.C., de Vries, R., Schols, H.A., Sajjaanantakul, T. and Voragen, A.G.J. (2010) Physicochemical Properties of Pectins from Okra (Abelmoschus esculentus (L.) Moench). Food Hydrocolloids, 24, 35-41. https://doi.org/10.1016/j.foodhyd.2009.07.007
[25]
Villa-Corrales, L., Flores-Prieto, J.J., Xamán-Villaseñor, J.P. and García-Hernández, E. (2010) Numerical and Experimental Analysis of Heat and Moisture Transfer during Drying of Ataulfo Mango. Journal of Food Engineering, 98, 198-206. https://doi.org/10.1016/j.jfoodeng.2009.12.026
[26]
Doymaz, İ. (2007) Air-Drying Characteristics of Tomatoes. Journal of Food Engineering, 78, 1291-1297. https://doi.org/10.1016/j.jfoodeng.2005.12.047
[27]
AOAC (1990) Official Methods of Analysis of the Association of Official Chemists. https://search.worldcat.org/fr/title/Official-methods-of-analysis-of-the-Association-of-Official-Analytical-Chemists/oclc/20709424
