Characterization of the cinetique of drying of Ipomoea batatas Lam at the drying oven and with microwawe oven
Paper Details
Characterization of the cinetique of drying of Ipomoea batatas Lam at the drying oven and with microwawe oven
Abstract
The objective of this work is to contribute to the valorization of Ipomoea batatas Lam by the characterization of drying kinetics, drying with the drying oven and to the Microwawe oven. The drying of the samples of Ipomoea batatas Lam of cylindrical form (diameter 15 and 20mm) and parallelepipedic (thickness 4 and 14mm) was carried out at temperatures of 50, 60 and 70 °C and powers of 140, 280 and 420 W. The results obtained show on the one hand that the temperature or the power, the thickness and diameter is parameters which influence the duration of drying and effective diffusivity, and on the other hand that there is not phase of drying at constant speed. The oven drying with microwaves made it possible to only reduce significantly the time of drying a few hours to a few minutes. On a purely illustrative basis, for samples with a diameter 20mm, the time of drying are reduced of 99.16% when one passes from drying to the drying oven (t = 5.19 h with 70°C) to the oven drying to microwaves (t = 2.60 min with 420 W). The activation energy of sweet potato varies from 0.931 to 5.537 kJ.mol-1 under various explored conditions.
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L Matos, BG Elongo, A Kimbonguila, CH Hounounou Moutombo, M Mizere, SLH Djimi, JM Nzikou (2019), Characterization of the cinetique of drying of Ipomoea batatas Lam at the drying oven and with microwawe oven; IJB, V14, N1, January, P578-587
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