Non-linear Stability in Transitional and Rotatory Regime of the Cooking of Gari, Food Based on Cassava Tubers
Vodounnou Edmond Claude *
Laboratory of Applied Energetics and Mechanics (LEMA), Abomey-Calavi Polytechnic School / University of Abomey-Calavi, 01 BP 2009, Cotonou, Benin.
Djossou Ayihaou Armand
Laboratory of Applied Energetics and Mechanics (LEMA), Abomey-Calavi Polytechnic School / University of Abomey-Calavi, 01 BP 2009, Cotonou, Benin.
Semassou Guy Clarence
Laboratory of Applied Energetics and Mechanics (LEMA), Abomey-Calavi Polytechnic School / University of Abomey-Calavi, 01 BP 2009, Cotonou, Benin.
Degan Gérard
National University of Sciences, Technologies, Engineering and Mathematics (UNSTIM), Benin.
*Author to whom correspondence should be addressed.
Abstract
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.
Keywords: Anisotropic porous rotating medium, nonlinear instability, transient regime, Nusselt number.