Open AccessNon-linear Stability in Transitional and Rotatory Regime of the Cooking of Gari, Food Based on Cassava Tubers
Author(s) -
Vodounnou Edmond Claude,
Djossou Ayihaou Armand,
Semassou Guy Clarence,
Gérard Degan
Publication year - 2021
Publication title -
asian journal of physical and chemical sciences
Language(s) - English
Resource type - Journals
ISSN - 2456-7779
DOI - 10.9734/ajopacs/2021/v9i130129
Subject(s) - anisotropy , porous medium , taylor number , constant (computer programming) , transient (computer programming) , viscoelasticity , mechanics , thermodynamics , nusselt number , materials science , flow (mathematics) , porosity , mathematics , composite material , physics , optics , turbulence , reynolds number , computer science , programming language , operating system
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.