COMPARTMENTAL MODELING AND DYNAMIC SIMULATION OF GINGER DRYING

Abstract

Ginger is one of the most important spices in the world due to its medicinal properties. Introduced in Côte d'Ivoire since the 1960s, ginger is an industry with a future that is just as important as certain perennial crops. In order to avoid post-harvest losses and to ensure the availability of the product throughout the year, it is necessary to carry out in-depth studies on the techniques of conservation and stabilization of ginger: in particular drying. A compartmentalized modeling of ginger was carried out in order to simulate the phenomenon of drying by entrainment and to predict it. The mass and heat transfer coefficients were fitted using curves of experimental drying kinetics at different temperature conditions (60 oC , 80 oC, 100 oC et 120 oC). A constancy of the value of these coefficients was observed for the different drying air temperatures. The dynamics of an experimental drying is correctly predicted by the model with coefficients of determination (R2) between the experimental and simulated values of the parameters studied greater than 0.85.