Abstract
Hydric properties evolution during drying differs from one product to another and has been the subject of various studies due to its crucial importance in modeling the drying process. The variation of these parameters in the solid matrix and in time during the drying of Spirulina platensis has not known an advanced understanding. The objective of this study was to evaluate the evolution of the water content profile, the mass flow, the concentration gradient and the diffusion coefficient during the drying of Spirulina platensis taking into account the shrinkage. Modeling and experimental analysis (at 50°C and HR = 6%) by the cutting method a cylinder 20 mm in diameter and 40 mm thick were carried. The water content profiles of two different products grown in semi-industrial farms from Burkina Faso and France with initial water contents respectively of the range from 2.73 kgw/kgdb and 3.12 kgw/kgdb were determined. These profiles have been adjusted by a polynomial function. Identical water behavior is observed regardless of the origin of the samples. Water distribution is heterogeneous. Mass flow and concentration gradient are greater at the edge than inside the product. The water transport coefficient, ranging from 1.70 × 10−10 to 94 × 10−10 m2/s, is determined from a linear approach.
Highlights
In many countries of sub-Saharan Africa, food imports absorbe for a large proportion of national income
The objective of this study was to evaluate the evolution of the water content profile, the mass flow, the concentration gradient and the diffusion coefficient during the drying of Spirulina platensis taking into account the shrinkage
The experimental approach presented above made it possible to obtain a representative evolution of the water distribution inside of the two Spirulina platensis samples types studied (Figure 3 and Figure 4)
Summary
In many countries of sub-Saharan Africa, food imports absorbe for a large proportion of national income. In Burkina Faso, per capita food production is lower than it was 40 years ago. Post-harvest losses related to the degradation of agro-food products contribute to the decline in agricultural productivity. A nutritional and therapeutic seaweed, is used today for complementary food requirements [1] [2] [3]. Cultivated all over the world under several techniques, it is highly porous and deteriorates rapidly in the presence of water. Methods have been proposed in previous studies to produce healthy and nutritious foods, reduce losses associated with the development of severe microorganisms and improve their quality [4] [5] [6] [7]
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