Caracterisation and modelisation of drying of three tropical products: cassava, ginger and okros

An experimental study of convection drying in thin layers of three products (cassava, ginger and okros) using a heated wind tunnel has been carried ou t. Thermodynamic behaviour of these products was determined for different t emperatures (40 degreesC and 55 degreesC), different air velocities (0.5 m. s(-1) - 3 m.s(-1)) and at air moisture content of 15 g(eau)/kg(airsec). The caracteristic parameters of drying are obtained using the drying caracteri stic curves (CCS). Semi-emperical correlations have been established to rep resent the experimental curves obtained for drying tests and sorption isoth erms which are determined with the gravimetric method (discontinued control of samples weight).