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S. Ben Mabrouk, A. Belghith. Simulation and design of a tunnel dryer. Renewable Energy Int. Journal, 5(1), 469-473, 1994.

has been cited by the following article:

Article

Study of the Thermo-hydric Behavior of an Indirect Tunnel-type Forced Convection Dryer and the Drying of Meat Slices in the Form of Kilishi

1Laboratoire d’Informatique Fondamentale et Appliquée-Sciences de l’Ingénieur, Université Abdou Moumouni, Niamey, Niger

2Laboratoire d’Energétique, d’Electronique, d’Electrotechnique, d’Automatique et d’Informatique Industrielle (LEEII), Université Abdou Moumouni, Niamey, Niger

3Energy-Environment-Development Niger (ENDA Energy Niger), Niamey, Niger


American Journal of Food Science and Technology. 2022, Vol. 10 No. 2, 77-83
DOI: 10.12691/ajfst-10-2-3
Copyright © 2022 Science and Education Publishing

Cite this paper:
Aboubacar CHAIBOU AOUTA, Haoua AMADOU, Mamouda MOUSSA NA ABOU. Study of the Thermo-hydric Behavior of an Indirect Tunnel-type Forced Convection Dryer and the Drying of Meat Slices in the Form of Kilishi. American Journal of Food Science and Technology. 2022; 10(2):77-83. doi: 10.12691/ajfst-10-2-3.

Correspondence to: Aboubacar  CHAIBOU AOUTA, Laboratoire d’Informatique Fondamentale et Appliquée-Sciences de l’Ingénieur, Université Abdou Moumouni, Niamey, Niger. Email: chaibouboukar@gmail.com

Abstract

The quality of a dried food product depends on the drying conditions and the technique used. A solar dryer of tunnel type has been designed for the drying of certain food products. We will evaluate in this work, the thermo-hydric behavior of this dryer in a first phase with no load and in a second phase, filled with slices of meat in thin strips during the drying. The drying kinetics of the thin strips of meat slices obtained experimentally are compared with a drying characteristic curve model (DCC). The comparison of the results of the drying characteristic curve model (DCC), and those found experimentally is satisfactory, with R2 is close to 1, MSE and RMSE are low values near 0.

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