Semassou Guy Clarence

Non-linear Stability in Transitional and Rotatory Regime of the Cooking of Gari, Food Based on Cassava Tubers

Vodounnou Edmond Claude, Djossou Ayihaou Armand, Semassou Guy Clarence & Degan Gérard · Asian Journal of Physical and Chemical Sciences · 2021

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...

Open access Research Article 10.9734/ajopacs/2021/v9i130129

Effect of Centrifugal Force on a Porous Anisotropic Medium in Rotation, Saturated by a Non-Newtonian Fluid

Vodounnou Edmond Claude, Ahouannou Clément, Semassou Guy Clarence, Sanya A. Emile & Degan Gérard · Current Journal of Applied Science and Technology · 2019

The present study deals with the linear stability of an anisotropic porous medium in rotation, saturated by a non-Newtonian fluid in a rectangular cavity heated on the side, subjected to the effect of the centrifugal force. The state of marginal stability is established by determ...

Open access Research Article 10.9734/cjast/2019/v38i630407