%0 Journal Article
%T Study of Cassava Contraction during Its Convective Drying
%A Kondia Honor&#233
%A Ouoba
%A Abdou-Salam Ganam&#233
%A Aboubakar Compaor&#233
%A Abdoul Salam Ibrango
%A D&#233
%A sir&#233
%A Bama
%A Salifou Ouedraogo
%A Francois Zougmor&#233
%A H&#233
%A l&#232
%A ne Desmorieux
%J Journal of Biophysical Chemistry
%P 35-45
%@ 2153-0378
%D 2024
%I Scientific Research Publishing
%R 10.4236/jbpc.2024.153003
%X 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 <i>L</i>, width <i>l</i> and thickness <i>e</i> 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 R<sup>2</sup> coefficient is not always acceptable, confirming the complexity of the behavior of organic products.
%K Dimensions Reduction
%K Shrinkage
%K Index I
%U http://www.scirp.org/journal/PaperInformation.aspx?PaperID=136568