In this paper, we perform experiments on the drying of widely consumed
food products in Africa. Tomatoes and peppers are
considered as products with a complex structure. Zucchini, cucumber, eggplant
and cabbages are the other products used in
these drying experiments, having different intrinsic parameters. Most
food products have three components, namely skin, flesh containing seeds and
the central spongy structure, that do not have the same behavior during their
convective drying. Skin is the component that significantly reduces drying while the flesh is easy to dry. By
drying the samples considering their intrinsic parameters, one quickly
realizes the complex nature of mass and heat transfers during the drying of
biological products.
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