Effect of Air Flow Velocity on the Drying Parameters of Food Products in Sub Saharan Africa

In the Sub-Saharan Africa, drying remains one of the modes of food preservation used and the most important issue which is ensuring food self-sufficiency is not always guaranteed. In the process of drying the main variables to be measured are the masses, temperatures, air velocities, and the heating power and the quantities of water to be removed from the product. These values require good control for achieving a good dryer [1, 2].This work helps in providing answers to the following specific questions: what dryer (type, size, and power) is to be used? What are the optimal conditions (wind speed, temperature, humidity, water body to remove ...) of its operations? The use of sensors (manipulation, reading)? What is the drying time? The answer to all these questions is the basis of a possible development of research on the case study «drying of Local products" [3]. Our contribution is to optimize the drying conditions of the product by varying the speed of the air which should have a good ability to absorb water vapor released by the product of a function of variation of heating power. This variation in airspeed achieved in our experiment stand is based on the variation of the supply voltage of the fan. This device guides the choice of blowing speed and optimum power to be used for drying a product knowledge temperature drying of a product.