COMPARATIVE STUDY ON TWO FOODSTAFF PRODUCTS PHYSICAL BEHAVIOR DURING THEIR CONVECTIVE DRYING: CASE OF SWEET POTATO AND CASSAVA

During this study, a focus is placed on the physical transformations that cassava undergoes during convective drying.The product continually changes its size, shape, 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 L, width l and thickness e 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 R2 coefficient is not always acceptable, confirming the complexity of the behavior of organic products.