Validation of a Characteristics Dimensions for Transfers during Convective Drying of Sweet Potato Cubic, Cylindrical and Spherical Shapes

Abstract

This present work solves the problem of initial shape influence on transfer during convective drying. A characteristic dimension is found for the cubic, cylindrical and spherical-shaped samples of the sweet potato. This characteristic dimension corresponds to the diameter D for the sphere, to the edge a for the cube and the diameter = height D = H for the cylinder. Unlike the sphere where this characteristic dimension is perfect, the cubic and cylindrical shapes have space factors which are, among other things, angles and borders. By fixing the same characteristic dimensions, we end up with overlapping curves, showing identical and uniform transfers.