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.