Ganame, A.-S., Ouoba, K.H. and Zougmore, F. (2020) Consideration of Size and Dimension in the Evaluation of Transfers during Convective Drying of Sweet Potato), Journal of Analytical Sciences, Methods and Instrumentation, 10, 104-112.
https://doi.org/10.4236/jasmi.2020.104008

has been cited by the following article:

• TITLE: Validation of a Characteristics Dimensions for Transfers during Convective Drying of Sweet Potato Cubic, Cylindrical and Spherical Shapes

  AUTHORS: Ouoba Kondia Honore, Ganame Abdou-Salam, Ibrango Abdoul Salam, Bama Désiré, Zougmore François

  KEYWORDS: Drying, Initial Size, Characteristic Dimension, Forms

  JOURNAL NAME: Open Journal of Applied Sciences, Vol.13 No.10, October 25, 2023

  ABSTRACT: This present work solves the problem of initial shape influence on transfer during convective drying. A characteristic dimension is found for the cubic, cylindrical and spherical-shaped samples of the sweet potato. This characteristic dimension corresponds to the diameter D for the sphere, to the edge a for the cube and the diameter = height D = H for the cylinder. Unlike the sphere where this characteristic dimension is perfect, the cubic and cylindrical shapes have space factors which are, among other things, angles and borders. By fixing the same characteristic dimensions, we end up with overlapping curves, showing identical and uniform transfers.