Hydric Properties Evolution of Spirulina platensis during Drying: Experimental Analysis and Modeling

Eloi Salmwendé Tiendrebeogo, Guy Christian Tubreoumya, A. O. Dissa, A. Compaoré, Jean Koulidiati, F. Cherblanc, J.-C. Bénet, I. Youm
2019 Food and Nutrition Sciences  
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
more » ... he 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 kg w /kg db and 3.12 kg w /kg db 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 m 2 /s, is determined from a linear approach.
doi:10.4236/fns.2019.106041 fatcat:jiuawtcyhrb63lscmzdo34rrtu