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Jiokap Nono, Y., Reynes, M., Zakhia, N., Raoult-Wack, A.L. and Giroux, F. (2002) Mise au point d’un procédé combiné de déshydratation imprégnation par immersion et séchage de bananes (Musa acuminata groupe cavendish). Journal of Food Engineering, 55, 231-236.
https://doi.org/10.1016/s0260-8774(02)00080-8

has been cited by the following article:

• TITLE: Modeling of Drying Curves of Food Products by Thermofrigopump

  AUTHORS: Gorgui Bop

  KEYWORDS: Thermofrigopump, Water Content, Thiacry, Modeling Drying Kinetics

  JOURNAL NAME: Open Journal of Applied Sciences, Vol.16 No.9, September 22, 2026

  ABSTRACT: Drying is one of the main techniques for preserving agricultural and food products. It is also a process which is involved in the manufacture of many food products, as an integral stage of processing or as an accessory (freezing, cooking, etc.). Understanding the phenomena involved is based on a good knowledge of the balance between air and the product and on mastery of the kinetics of drying and transformation of the product. This article focuses on the drying of food products at low temperature (35˚C) by thermofrigopum. We were able to model the drying kinetics of banana1 and thiacry2 based on the numerical method proposed by Moyne (1984). The experimental curves obtained have similarities with correlation coefficients very close to 1 with the numerical Moyne model. Finally, the specificity of drying at low temperature is the conservation of the organoleptic properties of the dried products. A second article [F 2] will then describe the specificities of dryers used in the food industries (IAA) and the impact of the drying process on the quality of organic products.