Volume 23, Issue 4, July 2018, Pages 717–731
Aka S. Koffi1, N’Goran Yao2, Kouakou Konan3, Denis Bruneau4, Adama Traore5, Kadjo A. Diby6, and Joseph K. Saraka7
1 Énergie et Innovation Technologique (EnIT), Laboratory of Physics of Condensed Matter and Technology, University of Félix Houphouët-Boigny / UFR Sciences of the Structures of Matter and Technology, 22 B P 582Cocody Abidjan, Côte d’Ivoire
2 Énergie et Innovation Technologique (EnIT), Laboratory of Physics of Condensed Matter and Technology, University of Félix Houphouët-Boigny / UFR Sciences of the Structures of Matter and Technology, 22 B P 582Cocody Abidjan, Côte d’Ivoire
3 Electricité et conversion d’énergie (ECEn), Institut National polytechnique Félix Houphouet-Boigny (INPHB) Yamoussoukro, Côte d’Ivoire
4 I2M department TREFLE, University of Bordeaux / 2M -UMR 5295, 33405 Talence Cedex, France
5 PROMES Laboratory CNRS, University of Perpignan / UPR 8521, Rambla de la thermodynamique, 66000 Perpignan, France
6 Énergie et Innovation Technologique (EnIT), Laboratory of Physics of Condensed Matter and Technology, University of Félix Houphouët-Boigny / UFR Sciences of the Structures of Matter and Technology, 22 B P 582Cocody Abidjan, Côte d’Ivoire
7 Electricité et conversion d’énergie (ECEn), Institut National polytechnique Félix Houphouet-Boigny (INPHB) Yamoussoukro, Côte d’Ivoire
Original language: English
Copyright © 2018 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Cocoa beans moisture content behavior during drying in natural convection was estimated by integration of differential semi-empiric equation and mass flow formula. The new model was found to give better result (correlation coefficient is 0.97) respectively under experimental condition (55, 70 and 105°C), solar dryer, and sun drying. In addition, knowing that the drying kinetic was inversely dependent on the temperature, we have found the high drying temperatures lead to shortening of drying phases. Finally we conclude that the exponential two-member function is the improved model to describe falling drying rate.
Author Keywords: cocoa drying, drying kinetics, moisture contents, modeling.
Aka S. Koffi1, N’Goran Yao2, Kouakou Konan3, Denis Bruneau4, Adama Traore5, Kadjo A. Diby6, and Joseph K. Saraka7
1 Énergie et Innovation Technologique (EnIT), Laboratory of Physics of Condensed Matter and Technology, University of Félix Houphouët-Boigny / UFR Sciences of the Structures of Matter and Technology, 22 B P 582Cocody Abidjan, Côte d’Ivoire
2 Énergie et Innovation Technologique (EnIT), Laboratory of Physics of Condensed Matter and Technology, University of Félix Houphouët-Boigny / UFR Sciences of the Structures of Matter and Technology, 22 B P 582Cocody Abidjan, Côte d’Ivoire
3 Electricité et conversion d’énergie (ECEn), Institut National polytechnique Félix Houphouet-Boigny (INPHB) Yamoussoukro, Côte d’Ivoire
4 I2M department TREFLE, University of Bordeaux / 2M -UMR 5295, 33405 Talence Cedex, France
5 PROMES Laboratory CNRS, University of Perpignan / UPR 8521, Rambla de la thermodynamique, 66000 Perpignan, France
6 Énergie et Innovation Technologique (EnIT), Laboratory of Physics of Condensed Matter and Technology, University of Félix Houphouët-Boigny / UFR Sciences of the Structures of Matter and Technology, 22 B P 582Cocody Abidjan, Côte d’Ivoire
7 Electricité et conversion d’énergie (ECEn), Institut National polytechnique Félix Houphouet-Boigny (INPHB) Yamoussoukro, Côte d’Ivoire
Original language: English
Copyright © 2018 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
Cocoa beans moisture content behavior during drying in natural convection was estimated by integration of differential semi-empiric equation and mass flow formula. The new model was found to give better result (correlation coefficient is 0.97) respectively under experimental condition (55, 70 and 105°C), solar dryer, and sun drying. In addition, knowing that the drying kinetic was inversely dependent on the temperature, we have found the high drying temperatures lead to shortening of drying phases. Finally we conclude that the exponential two-member function is the improved model to describe falling drying rate.
Author Keywords: cocoa drying, drying kinetics, moisture contents, modeling.
How to Cite this Article
Aka S. Koffi, N’Goran Yao, Kouakou Konan, Denis Bruneau, Adama Traore, Kadjo A. Diby, and Joseph K. Saraka, “A numerical model of cocoa beans drying kinetics in an indirect solar and air crossing dryer,” International Journal of Innovation and Applied Studies, vol. 23, no. 4, pp. 717–731, July 2018.
