Spirulina Drying: Overview of Drying Technologies and their Impact on Spirulina Quality

BEUNONE Davy^1, , ABDELHAKIM Boukar², MAHAMAT Barka² and ZOUTCHIBE Joseph²

¹Polytechnic University of Mongo, BP 4377 Mongo, Chad

²University of N’Djamena, BP 1117, N’Djamena, Chad

Cite this paper:
BEUNONE Davy, ABDELHAKIM Boukar, MAHAMAT Barka and ZOUTCHIBE Joseph. Spirulina Drying: Overview of Drying Technologies and their Impact on Spirulina Quality. International Journal of Physics. 2026; 14(3):61-68. doi: 10.12691/ijp-14-3-2

Abstract

For the growth and maintenance of human health and balance, calories derived from mineral and organic matter from agriculture, fishing and livestock farming are required. Products such as cereals, vegetables, fruits and spirulina are only available during certain periods of the year, whereas food requirements extend throughout the year. It is therefore necessary and important to preserve a certain number of products for consumption throughout a desired season. The main difficulty associated with product preservation is the presence of water, which often promotes the growth of bacteria, yeasts and molds. In the case of spirulina drying in particular, several drying technologies are being studied to improve the quality of the dried spirulina, while reducing drying time and preserving the characteristics of the product. The objective of this work is twofolds; firstly, to review the state of art of spirulina drying technologies studied in various part of the world, and secondly, to identify the best technologies suited to countries with high solar potential and, above all, limited resources, such as Chad.

Keywords:
solar dryer drying drying technology spirulina convection nutritional qualities

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