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Abstract
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Article Information:
Study of the Impact of Granulometry in the Drying of Rolled Products of Cereal Flour
A. Diene, I. Diagne, S. Tamba, F. Niang, M. Sarr, A. Wereme and G. Sissoko
Corresponding Author: G. Sissoko
Submitted: March 15, 2012
Accepted: March 26, 2012
Published: July 15, 2012 |
Abstract:
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Such as millet, corn and transformed into "couscous", "arraw" or "thiakri" that fit for human
consumption. They are widely used in Senegal where about 70% of the population feed on these products
because of their nutritional value and also their availability. Today, only in the small industrial zone of Thies,
one can count four producers, who produce each: few tons. But the major problems they face are the drying
and packaging of these products after their transformation process. This article is based on the drying of rolled
products. It reveals that the granulometry is an extremely important factor in the drying process. The testing
on the rolled products showed that the small ball does not dry out faster than larger, as is often thought. This
assertion is not always true. This study allowed us to show the different scenarios that may arise as well as their
limits. In addition, we determined that the equation of the drying curve of rolled products is generally in the
form polynomial of level 4.
Key words: Drying, granulated products, insulating, , , ,
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Cite this Reference:
A. Diene, I. Diagne, S. Tamba, F. Niang, M. Sarr, A. Wereme and G. Sissoko, . Study of the Impact of Granulometry in the Drying of Rolled Products of Cereal Flour. Research Journal of Applied Sciences, Engineering and Technology, (14): 2247-2250.
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ISSN (Online): 2040-7467
ISSN (Print): 2040-7459 |
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