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Modeling of Thin-layer Sun Drying of Slices of Meat in Kilishi Form
Science Journal of Energy Engineering
Volume 8, Issue 2, June 2020, Pages: 25-32
Received: Aug. 6, 2020; Accepted: Aug. 24, 2020; Published: Sep. 7, 2020
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Authors
Aboubacar Chaibou Aouta, Laboratoire d’Informatique Fondamentale et Appliquée-Sciences de l’Ingénieur, Université Abdou Moumouni, Niamey, Niger
Haoua Amadou, Laboratoire d’Informatique Fondamentale et Appliquée-Sciences de l’Ingénieur, Université Abdou Moumouni, Niamey, Niger
Eloi Salmwendé Tiendrebeogo, Laboratoire de Physique et de Chimie de l’Environnement (LPCE), Université Joseph Ki-Zerbo, Ouagadougou, Burkina Faso
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Abstract
The sun-drying method is one of the methods used to dry kilishi in Niger and throughout Sub-Saharan Africa. It is a purely traditional process, which only requires the knowledge of the butcher. The objective of our work consists of, on the one hand, the evaluation study of the drying in the sun in a thin layer of slices of meat in the form of kilishi, in typically Sahelian climatic conditions and, on the other hand, the study of mathematical modeling of the physical process which takes place during this drying. The methodological approach consists in establishing a mathematical model, which predicts the thermal and mass balance of the product during the drying process and validates this model with an experimental test. The equations of the mathematical model governing the drying system are solved by the numerical method of Runge - Kutta in the 4th order. The results of the sun-drying evaluation study made it possible to determine the temperature evolution of the upper and lower side of the meat slices in kilish form, during the entire drying process. The monitoring of the loss of masses of the slices of meat allowed us to determine experimentally the water content as a function of time and the drying rate as a function of the water content. The comparison of the results of the numerical simulation of the mathematical model and those recorded experimentally are consistent. The relative errors between the simulation results and the experimental results are given by the statistical parameters R2, MSE and RMSE. We have obtained for the set of values of R2 close to one (1) and MSE, RMSE close to zero (0). This allowed us to conclude that the model is satisfactory.
Keywords
Thin-layer Drying, Mathematical Model, Thermal and Mass Balance
To cite this article
Aboubacar Chaibou Aouta, Haoua Amadou, Eloi Salmwendé Tiendrebeogo, Modeling of Thin-layer Sun Drying of Slices of Meat in Kilishi Form, Science Journal of Energy Engineering. Vol. 8, No. 2, 2020, pp. 25-32. doi: 10.11648/j.sjee.20200802.12
Copyright
Copyright © 2020 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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