Experimental Study of Papaya Drying in an Indirect Solar Dryer in Natural Convection
Dianda Boureima *
National Center for Scientific and Technological Research, BP: 03 7047, Ouagadougou 03, Burkina Faso and Laboratory of Renewable Thermal Energies, University Joseph KI-ZERBO, BP: 03 7021, Ouagadougou 03, Burkina Faso.
Traore Abdoul Fataho
Laboratory of Renewable Thermal Energies, University Joseph KI-ZERBO, BP: 03 7021, Ouagadougou 03, Burkina Faso.
Ouedraogo Adama
Laboratory of Renewable Thermal Energies, University Joseph KI-ZERBO, BP: 03 7021, Ouagadougou 03, Burkina Faso.
KY Sikoudouin Maurice Thierry
Laboratory of Renewable Thermal Energies, University Joseph KI-ZERBO, BP: 03 7021, Ouagadougou 03, Burkina Faso.
Ouedraogo Issaka
National Center for Scientific and Technological Research, BP: 03 7047, Ouagadougou 03, Burkina Faso.
Kam Sié
Laboratory of Renewable Thermal Energies, University Joseph KI-ZERBO, BP: 03 7021, Ouagadougou 03, Burkina Faso.
Bathiébo Dieudonné
Laboratory of Renewable Thermal Energies, University Joseph KI-ZERBO, BP: 03 7021, Ouagadougou 03, Burkina Faso.
*Author to whom correspondence should be addressed.
Abstract
Papaya is a fruit that is prized for its flavor and also for its different appearances. It is seasonal and easily perishable in our climatic conditions. This work is devoted to the improvement of conservation techniques such as drying. We conducted our experimental work in an indirect solar dryer in natural convection under real (random) climatic conditions and the curves are plotted and adapted using the MATLAB calculation software.
The results obtained show that for slices of papaya 1 cm thick dry less quickly than that of 0.5 cm thickness.
The Gaussian is the model that best adapts to drying curves. The effective diffusion coefficient for 1cm thickness is Deff = 6.80.10-10m/s2.
Keywords: Papaya, drying kinetics, Gaussian, thickness, diffusion coefficient