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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

has been cited by the following article:

• TITLE: Study of Cassava Contraction during Its Convective Drying

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

  KEYWORDS: Dimensions Reduction, Shrinkage, Index I

  JOURNAL NAME: Journal of Biophysical Chemistry, Vol.15 No.3, August 30, 2024

  ABSTRACT: During this study, a focus is placed on the physical transformations that cassava undergoes during convective drying. The product continually changes its size, shape, and even its texture and consistency. The more moisture a product loses, the smaller its size. Firstly, the results show that water parameters such as mass or moisture content are reduced according to the drying principle. The dimensions length L, width l and thickness e decrease following a linear trend. The mathematical equations describing them were determined using the Excel office tool. This trend impacts surface and volume parameters, which in turn decrease almost linearly with the water content of the product. Note that the R2 coefficient is not always acceptable, confirming the complexity of the behavior of organic products.