Experimental Determination and Modeling of Desorption Isotherms of the Tomato "Lycopersicum esculentum"
Roland Lankouande *
Laboratoire de Recherche en Energétique et Météorologie de l’Espace (LAREME), Université Norbert ZONGO, BP 376 Koudougou, Burkina Faso.
G. Gilbert Nana
Laboratoire d’Energies Thermiques Renouvelables(LETRE), Université Ouaga I Professeur Joseph KI-ZERBO, 03 BP 7021 Ouagadougou 03, Burkina Faso.
Souleymane Ouedraogo
Laboratoire d’Energies Thermiques Renouvelables(LETRE), Université Ouaga I Professeur Joseph KI-ZERBO, 03 BP 7021 Ouagadougou 03, Burkina Faso.
Kalifa Palm
Institut de Recherche en Sciences Appliquées et Technologies, 01 BP 7047 Ouagadougou 01, Burkina Faso.
Frédéric Ouattara
Laboratoire de Recherche en Energétique et Météorologie de l’Espace (LAREME), Université Norbert ZONGO, BP 376 Koudougou, Burkina Faso.
Sié Kam
Laboratoire d’Energies Thermiques Renouvelables(LETRE), Université Ouaga I Professeur Joseph KI-ZERBO, 03 BP 7021 Ouagadougou 03, Burkina Faso.
*Author to whom correspondence should be addressed.
Abstract
The aim of this work is to make a contribution to the drying of tomatoes. The purpose of this contribution is the experimental determination of the desorption isotherms of a variety of tomato (one of the most widespread on the Burkinabe market place) using the static gravimetric method at temperatures of 25°C, 40°C and 50°C. It is more specifically a question of validating a theoretical model based on these experimental studies.
Sorption isotherms allow us to have information to establish the stability of food products and their storage conditions.
These isotherms are curves which give valuable information on the hygroscopic balance of a product because they allow to know its range of stability after drying by determining the final water content.
Keywords: Isotherms, desorption, drying, water content, experimental, modeling.