COMMUNICATION
Experimental Determination and Modeling of Desorption Isotherms of the Tomato "Lycopersicum esculentum"
- Journal of Energy Research and Reviews , 7 (2) : 24-31
Lien de l'article :
10.9734/JENRR/2021/v7i230187
Discipline :
Mathématiques, Physique, Chimie et Informatique
Auteur(s) :
Roland Lankouandé, G. Gilbert Nana , Souleymane Ouedraogo , Kalifa Palm , Frédéric Ouattara and Sié Kam
Renseignée par : NANA Goumwêndkouni Gilbert
Résumé
The aim of this work is to make a contribution to the drying of tomatoes. The purpose of this contribution is the experimental determination of the desorption isotherms of a variety of tomato (one of the most widespread on the Burkinabe market place) using the static gravimetric method at temperatures of 25°C, 40°C and 50°C. It is more specifically a question of validating a theoretical model based on these experimental studies. Sorption isotherms allow us to have information to establish the stability of food products and their storage conditions.
Mots-clés
Isotherms; desorption; drying; water content; experimental; modeling