CHARACTERIZATION OF DRYING SPIRULINA FOR DESIGN OF DRYERS FOR
DEVELOPING COUNTRIES.
Hél ne DESMORIEUX1, Yacoub IDRISS2, Olivier GARRO3
1. LAGEP, Université Claude Bernard,
43, bd du 11 nov. 1918, 69622, Villeurbanne cedex, France,
E mail: desmorieux@lagep.univ-lyon1.fr
2. FSEA, BP 1027, N'djamena, Chad
3. UTBM, 90000 Belfort, France, E mail: olivier.garro@utbm.fr
Keywords : spirulina, drying, transfer of technology, design of dryer, CDC
ABSTRACT
Spirulina is a micro algae, rich in protein (60%). In developing
countries, in spite of the existence of a lot of large projects on this
topic, only a few small ones lead to successful results.
In this kind of transfer of technology from North to South, we have to
consider two aspects simultaneously that are the characterization of drying
of the product and the restrictions due to the use of the dried product
according to the local context. The country studied is Chad. In this
country, there are different uses of the dried spirulina. Four spirulina
are considered: the real spirulina that is harvested and consumed locally,
designated by SP0. The others spirulina are called virtual : the spirulina
that is considered to be a local product, SP1, the spirulina for export,
SP2, and the spirulina used in the pharmaceutical industry, SP3.
Spirulina is dried by convection in small cylinders, like in developing
countries. Sorption isotherm is determined at 40°C. Characterization
of drying of spirulina is made through the characteristic drying curve
(CDC), that is represented by a power function for temperature from
50 to 60°C. For each type of spirulina, a dryer has to be designed,
the methodology of transfer of technology has to take into account the
enrolment of all the participants of the network.
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