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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

has been cited by the following article:

• TITLE: Physical Transformations on Organic Product during Its Convective Drying: Case of Sweet Potato

  AUTHORS: Ouoba Kondia Honoré, Ganamé Abdou-Salam, Compaoré Aboubakar, Ibrango Abdoul Salam, Bama Désiré, Zougmoré Francois, Desmorieux Hélène

  KEYWORDS: Dimensions Reduction, Shrinkage, Index I

  JOURNAL NAME: Journal of Biophysical Chemistry, Vol.15 No.2, May 31, 2024

  ABSTRACT: 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.