Non-linear Stability in Transitional and Rotatory Regime of the Cooking of Gari, Food Based on Cassava Tubers
Asian Journal of Physical and Chemical Sciences
View Publication Info| Field | Value | |
| Title |
Non-linear Stability in Transitional and Rotatory Regime of the Cooking of Gari, Food Based on Cassava Tubers
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| Creator |
Claude, Vodounnou Edmond
Armand, Djossou Ayihaou Clarence, Semassou Guy Gérard, Degan |
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| Description |
The present study focuses on the non-linear stability in the transient rotary regime of the cooking process of gari. The process of cooking gari consists of a rotating rectangular cavity filled with grated cassava flour, pressed, retted and considered to be an anisotropic porous medium in a permeably saturated viscoelastic fluid. The cavity is heated from below to a constant temperature. The lower wall of the cavity is impermeable and the upper wall is permeable. Using a numerical method, we have established the transient expressions of the Nusselt number, the flow and temperature fields as a function of the anisotropy parameters of the porous medium and of the Taylor number. The results obtained showed that the anisotropy of the porous medium and the Taylor number greatly influenced the cooking of gari over time.
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| Publisher |
SCIENCEDOMAIN international
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| Date |
2021-03-19
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| Type |
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion |
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| Format |
application/pdf
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| Identifier |
https://journalajopacs.com/index.php/AJOPACS/article/view/30129
10.9734/ajopacs/2021/v9i130129 |
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| Source |
Asian Journal of Physical and Chemical Sciences; 2021 - Volume 9 [Issue 1]; 30-39
2456-7779 |
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| Language |
eng
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| Relation |
https://journalajopacs.com/index.php/AJOPACS/article/view/30129/56530
https://journalajopacs.com/index.php/AJOPACS/article/view/30129/56531 |
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| Rights |
Copyright (c) 2021 Claude et al.; This is an Open Access article distributed under the terms of 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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