Modeling of Thin-layer Sun Drying of Slices of Meat in Kilishi Form

Aboubacar Chaibou Aouta; Haoua Amadou; Eloi Salmwendé Tiendrebeogo

doi:doi:10.11648/j.sjee.20200802.12

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Modeling of Thin-layer Sun Drying of Slices of Meat in Kilishi Form

Aboubacar Chaibou Aouta, Haoua Amadou, Eloi Salmwendé Tiendrebeogo

Published in Science Journal of Energy Engineering (Volume 8, Issue 2)

Received: 6 August 2020 Accepted: 24 August 2020 Published: 7 September 2020

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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.

Published in	Science Journal of Energy Engineering (Volume 8, Issue 2)
DOI	10.11648/j.sjee.20200802.12
Page(s)	25-32
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2020. Published by Science Publishing Group

Keywords

Thin-layer Drying, Mathematical Model, Thermal and Mass Balance

References

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[2]	Ahmat TOM. Contribution au séchage solaire des produits carnés: modélisation et réalisation d'un séchoir adapté aux pays tropicaux. Thèse de doctorat en Génie énergétique. ParisTech: École Nationale Supérieure d'Arts et Métiers, 2015, 245 p.
[3]	https://afriquematin.net/le-kilichi-la-viande-du-desert/.
[4]	A. O. Dissa, E. S. Tiendrebeogo, S. Garba, J. Koulidiati, Modélisation et simulation du séchage solaire en couche mince de la Spiruline (Asthrospira platensis), Journal de la Société Ouest-Africaine de Chimie J. Soc. Ouest-Afr. Chim. (2016), 042: 1–7 21èmeAnnée, Décembre 2016.
[5]	Tripathy, P. P. and Kumar, Subodh. (2008), "Determination of temperature dependent drying parameters for potato cylinders and slices during solar drying", Energy Conversion and Management, 49 (11), 2941-2948.
[6]	Mohamed Yacine NASRI, Azeddine BELHAMRI, Simulation d’un sechoir solaire indirect a convection forcee pour les produits agroalimentaires, Sciences & Technologie B – N°44, (Décembre 2016), pp 57-62., Université des Frères Mentouri Constantine, Algérie, 2016.
[7]	Mc Adam, W. H., Heat Transmission, 3rd ed. MC Craw Hill, New York (1954), https://archive.org/details/in.ernet.dli.2015.238768/page/n53/mode/2up.
[8]	K. S. Ong, ‘Thermal Performance of Solar Air Heaters: Mathematical Model and Solution Procedure’, Solar Energy, Vol. 55, N°2, pp. 93-109, 1995.
[9]	Rabéa. Kaoulal et al, Modélisation numérique d’un capteur solaire plan à air fonctionnant en régime transitoire en vue d’intégration au bâtiment, Conférence IBPSA France-Arras-2014, Université d’Adrar, Algérie 2014.
[10]	SWINBANK W. C, Long-wave radiation from clear skies Quarterly Journal of the Royal Meteorological Society, vol. 89, issue 381, pp. 339-348 July 1963, https://doi.org/10.1002/qj.49708938105.
[11]	Haoua AMADOU. Modélisation du séchage solaire sous serre des boues de stations d'épuration urbaines. Thèse de doctorat en Sciences pour l’ingénieur. Université Louis Pasteur-Strasbourg I: École doctorale MSII, 2007, 248p.
[12]	A. BOUM, O. S. MAYI, B. DIBOMA et Z. NDASSA, Design, modélisation et optimisation d’un séchoir pour matériaux textile, Afrique SCIENCE 15 (4) (2019) 169 – 190, http://www.afriquescience.net.
[13]	Doymaz, I. (2004) Convective Air Drying Characteristics of Thin Layer Carrots. Journal of Food Engineering, 61, 359-364. http://dx.doi.org/10.1016/S0260-8774(03)00142-0.
[14]	E. S. Tiendrebeogo A. O. Dissa, F. Cherblanc, I. Youm, J-C. Bénet, A. Compaoré, J. Koulidiati, Characterization of Two Different Stumps of Spirulina platensis Drying: Assessment of Water Transport Coefficient. Food and Nutrition Sciences, 2015, 6, 1437-1449 http://dx.doi.org/10.4236/fns.2015.615148.
[15]	Ahmat Tom, Mahamat Barka, Awarou Waste Aregba, Denis Bruneau. Convective drying of fresh beef: an experimental and modelling approach. Journal of Food processing and Preservation. 1745-1749. Doi: 10.1111/jfpp.120508.

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APA Style

Aboubacar Chaibou Aouta, Haoua Amadou, Eloi Salmwendé Tiendrebeogo. (2020). Modeling of Thin-layer Sun Drying of Slices of Meat in Kilishi Form. Science Journal of Energy Engineering, 8(2), 25-32. https://doi.org/10.11648/j.sjee.20200802.12

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ACS Style

Aboubacar Chaibou Aouta; Haoua Amadou; Eloi Salmwendé Tiendrebeogo. Modeling of Thin-layer Sun Drying of Slices of Meat in Kilishi Form. Sci. J. Energy Eng. 2020, 8(2), 25-32. doi: 10.11648/j.sjee.20200802.12

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AMA Style

Aboubacar Chaibou Aouta, Haoua Amadou, Eloi Salmwendé Tiendrebeogo. Modeling of Thin-layer Sun Drying of Slices of Meat in Kilishi Form. Sci J Energy Eng. 2020;8(2):25-32. doi: 10.11648/j.sjee.20200802.12

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@article{10.11648/j.sjee.20200802.12,
  author = {Aboubacar Chaibou Aouta and Haoua Amadou and Eloi Salmwendé Tiendrebeogo},
  title = {Modeling of Thin-layer Sun Drying of Slices of Meat in Kilishi Form},
  journal = {Science Journal of Energy Engineering},
  volume = {8},
  number = {2},
  pages = {25-32},
  doi = {10.11648/j.sjee.20200802.12},
  url = {https://doi.org/10.11648/j.sjee.20200802.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.sjee.20200802.12},
  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.},
 year = {2020}
}

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TY  - JOUR
T1  - Modeling of Thin-layer Sun Drying of Slices of Meat in Kilishi Form
AU  - Aboubacar Chaibou Aouta
AU  - Haoua Amadou
AU  - Eloi Salmwendé Tiendrebeogo
Y1  - 2020/09/07
PY  - 2020
N1  - https://doi.org/10.11648/j.sjee.20200802.12
DO  - 10.11648/j.sjee.20200802.12
T2  - Science Journal of Energy Engineering
JF  - Science Journal of Energy Engineering
JO  - Science Journal of Energy Engineering
SP  - 25
EP  - 32
PB  - Science Publishing Group
SN  - 2376-8126
UR  - https://doi.org/10.11648/j.sjee.20200802.12
AB  - 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.
VL  - 8
IS  - 2
ER  -

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Author Information

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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APA Style

Aboubacar Chaibou Aouta, Haoua Amadou, Eloi Salmwendé Tiendrebeogo. (2020). Modeling of Thin-layer Sun Drying of Slices of Meat in Kilishi Form. Science Journal of Energy Engineering, 8(2), 25-32. https://doi.org/10.11648/j.sjee.20200802.12

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ACS Style

Aboubacar Chaibou Aouta; Haoua Amadou; Eloi Salmwendé Tiendrebeogo. Modeling of Thin-layer Sun Drying of Slices of Meat in Kilishi Form. Sci. J. Energy Eng. 2020, 8(2), 25-32. doi: 10.11648/j.sjee.20200802.12

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AMA Style

Aboubacar Chaibou Aouta, Haoua Amadou, Eloi Salmwendé Tiendrebeogo. Modeling of Thin-layer Sun Drying of Slices of Meat in Kilishi Form. Sci J Energy Eng. 2020;8(2):25-32. doi: 10.11648/j.sjee.20200802.12

Copy | Download

@article{10.11648/j.sjee.20200802.12,
  author = {Aboubacar Chaibou Aouta and Haoua Amadou and Eloi Salmwendé Tiendrebeogo},
  title = {Modeling of Thin-layer Sun Drying of Slices of Meat in Kilishi Form},
  journal = {Science Journal of Energy Engineering},
  volume = {8},
  number = {2},
  pages = {25-32},
  doi = {10.11648/j.sjee.20200802.12},
  url = {https://doi.org/10.11648/j.sjee.20200802.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.sjee.20200802.12},
  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.},
 year = {2020}
}

Copy | Download

TY  - JOUR
T1  - Modeling of Thin-layer Sun Drying of Slices of Meat in Kilishi Form
AU  - Aboubacar Chaibou Aouta
AU  - Haoua Amadou
AU  - Eloi Salmwendé Tiendrebeogo
Y1  - 2020/09/07
PY  - 2020
N1  - https://doi.org/10.11648/j.sjee.20200802.12
DO  - 10.11648/j.sjee.20200802.12
T2  - Science Journal of Energy Engineering
JF  - Science Journal of Energy Engineering
JO  - Science Journal of Energy Engineering
SP  - 25
EP  - 32
PB  - Science Publishing Group
SN  - 2376-8126
UR  - https://doi.org/10.11648/j.sjee.20200802.12
AB  - 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.
VL  - 8
IS  - 2
ER  -

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