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