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2012 (Vol. 4, Issue: 14)
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 

Key words:  Drying, granulated products, insulating, , , ,
Vol. 4 , (14): 2247-2250
Submitted Accepted Published
March 15, 2012 March 26, 2012 July 15, 2012
Abstract:

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.
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  Cite this Reference:
A. Diene, I. Diagne, S. Tamba, F. Niang, M. Sarr, A. Wereme and G. Sissoko, 2012. Study of the Impact of Granulometry in the Drying of Rolled Products of Cereal Flour.  Research Journal of Applied Sciences, Engineering and Technology, 4(14): 2247-2250.
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ISSN (Online):  2040-7467
ISSN (Print):   2040-7459
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