Non-linear Stability in Transitional and Rotatory Regime of the Cooking of Gari, Food Based on Cassava Tubers

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AuteurVODOUNNOU, EDMOND
AuteurSEMASSOU, GUY CLARENCE
AuteurDJOSSOU, AYIHAOU ARMAND
Date d'ajout2026-06-02T16:06:57Z
Date de disponibilite2026-06-02T16:06:57Z
Date de publication2021
ResumeThe 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.
DOI10.9734/AJOPACS/2021/v9i130129
Autre identifiantBECDB-12599
URIhttps://dspace.uac.bj/handle/123456789/10869
Languefr
Fait partie deAsian Journal of Physical and Chemical Sciences
SujetAnisotropic porous rotating medium
Sujetnonlinear instability
Sujettransient regime
SujetNusselt
Sujetnumber
TitreNon-linear Stability in Transitional and Rotatory Regime of the Cooking of Gari, Food Based on Cassava Tubers
TypeArticle

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