@article {91156,
	title = {Improving open sun and indirect solar drying kinetics with physicochemical quality of regal seedless grapes by novel pretreatment solution},
	journal = {Journal of Stored Products Research (ISSN: 0022-474X)},
	volume = {106},
	number = {May 2024},
	year = {2024},
	pages = {102292},
	abstract = {This paper reports a study of the physicochemical quality and the drying behavior of regal seedless grapes (RSG), pretreated with a novel solution (Olive oil: 2\%, calcium carbonate: 2\% and distilled water: 96\%), then open sundried and dried in an indirect solar dryer. To show the effect of soaking time and temperature of the solution, two soaking times are carried out (120 and 240 s) at two temperatures (333.15 and 353.15 K). Quality indicat or such as shrinkage, color, rehydration capacity, titratable acidity, power of hydrogen (pH) and polyphenol content are evaluated. The results show that the time required to dry treated RSG varies from 220 to 328h during indirect solar drying (ISD) (during 428 h for untreated samples), and from 164 to 180 h during open sun drying (OSD) (during 290 h for untreated samples). The effective moisture diffusivity of solar-dried RSG ranges from 0.316 to 3.030 mm2 s - 1 and that of open sun-dried regal seedless grape ranges from 0.706 to 5.700 mm2 s - 1 . Pretreatment affects the pH values significantly, whereas the rehydration capacity showes a large difference between the treated and untreated RSG. The solar-dried RSG has more stable color and ISD retains more of their polyphenol content.},
	url = {https://www.sciencedirect.com/science/article/abs/pii/S0022474X24000493},
	author = {Youcef Rahmani and R{\'e}da Khama}
}
@article {81729,
	title = {Dried Camel (Camelus dromedarius) Meat Contributing to Food Safety},
	journal = {Biology and Life Sciences Forum},
	volume = {22},
	number = {1},
	year = {2023},
	note = {
	This article belongs to the Proceedings of\&nbsp;The 10th International Seminar of Veterinary Medicine: Camelids in Algeria \&amp; Maghreb



	\&nbsp;

},
	abstract = {
	The effect of static drying on the physicochemical quality of camel (Camelus dromedarius) meat slices as driedin an oven at 65 {\textopenbullet}C, with the aim of contributing to food safety. During the experiments, meat was cutinto. 8 {\textpm} 0.2 cm thick slices, soaked in a saline solution for 30 min, and then dried. Moisture content wasmeasured during the drying phase, and physicochemical parameters, such as protein, ash, sodium, pH, and mineral content, such as calcium (Ca), phosphor (P), magnesium (Mg), potassium (K), zinc (Zn), iron (Fe), copper (Cu) and manganese (Mn), were monitored before and after drying. The colorimetric parametersof the dried samples are also measured. The results show that the physicochemical quality of the dried camelmeat meets the requirements of the Codex Alimentarius Commission. Indeed, the moisture content decreased from 73.94 {\textpm} 0.51\% to 13.33 {\textpm} 0.44\%, and the dried food samples were characterized by increases (i) from 19.72 {\textpm} 0.30\% to 50.97 {\textpm} 0.65\% in protein content; (ii) from 1.115 {\textpm} 0.012\% to 4.781 {\textpm} 0.047\%, in ash content; (iii) from 260 {\textpm} 11.7 mg to 1690 {\textpm} 32 mg, in the sodium content (for 100 g of dry matter), and (iv) from 5.956 {\textpm} 0.087 to 6.203 {\textpm} 0.091 in pH value. However, the variation is not significant for all mineral content parameters. Finally, themean values of the colorimetric parameters of brightness (L*), redness (a*), and yellowness (b*) are 37.13 {\textpm} 1.64, 22.02 {\textpm} 0.72, and 7.73 {\textpm} 0.69, respectively (before drying) and they are 25.57 {\textpm} 1.56, 9.43 {\textpm} 0.78, and 3.74 {\textpm} 0.21, respectively (after drying).



	Keywords: Camelus dromedarius; camel meat; drying; quality; safety food



	\&nbsp;

},
	url = {https://doi.org/10.3390/blsf2023022018},
	author = {Youcef Rahmani and R{\'e}da Khama}
}
@article {75248,
	title = {STUDY THE EFFECT OF SUN AND MICROWAVE DRYING ON QUALITY OF CAMEL MEAT (Camelus dromedarius) SLICES},
	journal = {Algerian Journal of Arid Environment},
	volume = {12 },
	number = {1},
	year = {2022},
	pages = {98-107},
	abstract = {
	Drying is still considered to be an efficient and important process used for food preservation. Several drying methods are commonly used, so it would be interesting to compare them. The comparison could focus on the quality of the dried products, which is mainly dependent on changes occurring during processing. In the current contribution, an experimental study of drying camel meat (Camelus dromedarius) by two methods, namely direct sun drying and microwave drying, is performed. The investigation is carried out to determine the adequate better drying technique for camel meat from the region of Ouargla, southeast Algeria. Under pre-treatment in a saline solution during 30 minutes of soaking, the samples used are slices 8 mm thick, 100 mm long and 20 mm wide. They are characterized by the initial water content of 73.38 {\textpm} 0.13 \%, the protein content of 19.77 {\textpm} 0.05 \%, an ash content of 1.123 {\textpm} 0.009 and a lipid content of 3.72 {\textpm} 0.05 \%. The sun drying experiments are carried out at an average temperature of 21.55 {\textdegree}C and average relative humidity of 28.57 \%. The microwave drying is carried out at a power of 180 and 270 W. At the end of drying, kinetics, rate drying, duration drying, organoleptic properties (color and size) and nutritional values (protein and lipid) are determined in each case. Although drying in the microwave is faster and shorter, the results show that the samples sun dried are better. Indeed, sun drying shows a shrinkage rate of 43.63 {\textpm} 0.37 \% against 56.75 {\textpm} 0.36\% at 180 W and 57.65 {\textpm} 0.32 \% at 270 W for microwave drying, with total color differences of 20.59 {\textpm} 0.48 against 24.63 {\textpm} 0.73 at 180 W and 23.10 {\textpm} 0.70 at 270 W for microwave drying. Protein content increases significantly after sun drying (49.44 {\textpm} 0.21) and microwave drying (45.30 {\textpm} 0.02 \% at 180 W and 40.64 {\textpm} 0.01 at 270 W). The results also show lipid preservation of 84.13 \% during sun drying and an increase in ash content in both drying processes from 1.123 {\textpm} 0.009 to: (i) 4.235 {\textpm} 0.015 at 180 W and 4.266 {\textpm} 0.037 at 280 W, in microwave drying; (ii) 3.903 {\textpm} 0.07 during sun drying.



	Keywords: Cameline meat, quality, sun drying, microwave drying, experimentation.



	\&nbsp;



	\&nbsp;

},
	url = {https://journals.univ-ouargla.dz/index.php/AJAE/article/view/1752},
	author = {RAHMANI Youcef and KHAMA R{\'e}da}
}
@article {74335,
	title = {Modeling of drying thin layer of tomato slices using solar and convective driers},
	journal = {Agricultural Engineering International: CIGR Journal},
	volume = {24},
	number = {1},
	year = {2022},
	pages = {287-298},
	abstract = {
	This paper presents a mathematical modeling of thin layer drying of tomato (Solanum lycopersicum L.). To this end, two different methods are used to dehydrate tomato slices namely the solar drying (in an indirect solar drier), and the forced convective drying (in a convective drier). In the solar drier, the experiments are carried out at a constant air velocity of 1 m s-1and average temperatures of 37.2{\textdegree}C, 39.9{\textdegree}C and 42.5{\textdegree}C. In the convective drier, the experiments are performed with five different temperatures (30{\textdegree}C, 40{\textdegree}C, 50{\textdegree}C, 60{\textdegree}C and 70{\textdegree}C) at a constant air velocity of 1 m s-1. In order to estimate and select the appropriate drying curve equation, fifteen different thin layer mathematical drying models available in the literature are applied to the experimental data. The models are compared using the correlation coefficient (r) and the standard error (s) and are predicted by a non-linear regression analysis using the Curve Expert software. The Midilli-Kucuk model shows a better fit to the experimental drying data according to (r) and (s) for the two drying methods. The effect of the drying temperature on the parameters of this model is also determined. The experimental drying curves show only a falling drying rate period. On average, tomatoes are dried until the moisture content to 0.15 kg water kg-1 dry matter from 14.36 kg water kg-1 dry matter in the solar drying, and to the moisture content of 0.10 kg water kg-1 dry matter from 12.66 kg water kg-1 dry matter in the convective drying.



	Keywords: solar drying, convective drying, tomato slices, thin layer, mathematical modeling, curve expert software.

},
	url = {https://cigrjournal.org/index.php/Ejounral/article/view/7407},
	author = {R{\'e}da Khama and Farida Aissani-Benissad and Rezak Alkama and Laurent Fraikin and Ang{\'e}lique L{\'e}onard}
}
@conference {74361,
	title = {Effet du pr{\'e}traitement sur la capacit{\'e} de r{\'e}hydratation des raisins de table \&quot;Regal Seedless\&quot; s{\'e}ch{\'e}s dans un s{\'e}choir solaire indirect},
	booktitle = {Conf{\'e}rence nationale sur les {\'e}nergies renouvelables et l{\textquoteright}efficacit{\'e} {\'e}nerg{\'e}tique "CNEREE{\textquoteright}2021"},
	year = {2021},
	publisher = {Universit{\'e} Ahmed Draia},
	organization = {Universit{\'e} Ahmed Draia},
	address = {Adrar, Alg{\'e}rie},
	author = {Youcef Rahmani and R{\'e}da Khama}
}
@conference {74351,
	title = {Effect of thickness and pretreatment on the physicochemical quality of sun-dried camelina meat},
	booktitle = {6th International Symposium on New and Renewable Energy (SIENR)},
	year = {2021},
	pages = {1-5},
	publisher = {IEEE},
	organization = {IEEE},
	address = {Ghardaia, Algeria},
	url = {https://ieeexplore.ieee.org/abstract/document/9631887/},
	author = {Youcef Rahmani and R{\'e}da Khama}
}
@conference {74362,
	title = {Analyse physico-chimique de la viande cameline s{\'e}ch{\'e}e au soleil},
	booktitle = {A national conference on Energy Systems, Environment, Plasma and Materials "ESEPM{\textquoteright}2020"},
	year = {2020},
	publisher = {MESTEL Laboratory, University of Gharda{\"\i}a},
	organization = {MESTEL Laboratory, University of Gharda{\"\i}a},
	address = {Gharda{\"\i}a, Algeria},
	author = {Youcef Rahmani and R{\'e}da Khama}
}
@article {74346,
	title = {Static drying of yellow onions (Allium cepa): Process monitoring and enumeration of yeasts and moulds in the food},
	journal = {Materials and Biomaterials Science},
	volume = {3},
	number = {1},
	year = {2020},
	pages = {034-039},
	abstract = {
	In this work, slices of yellow onions (Allium cape) with a diameter of (6.7 {\textpm} 0.05) cm and a thickness of (1 {\textpm} 0.05) cm are dehydrated in a drying oven at two temperatures: 40 {\textdegree}C and 90 {\textdegree}C. The average initial mass and water content of the samples are 32.61 g and 92.13\%, respectively. The microbial flora in moulds and yeast is also enumerated before and after drying. An experiment plan of two variables, namely drying time and temperature, is followed to optimize the process tests. The moisture content is taken as a response. The interactions between operating variables are shown and a mathematical model is established expressing, thus, the variation of the moisture content of the onion slices as a function of the temperature and the drying time. A correlation of experimental results and calculations is indeed established. The results show that drying duration decreases with increasing temperature and water content of onion slices decreases from 92.13\% to 4.5\% during 2595 minutes, and from 92.13\% to 9.47\% during 1245 minutes, at 40 {\textdegree}C and 90 {\textdegree}C, respectively. Also, the experimental results lead to the appropriate choice of the temperature and the drying time in order to reach adequate moisture content. Finally, Oven drying of the yellow onions with determined dimensions eliminates the moulds to desired and encouraging values.



	Keywords: Static drying; Oven; Yellow Onion; Experimentation; Microbial Flora;\&nbsp;Allium cepa.

},
	url = {https://mbmscience.com/index.php/mbms/article/view/25},
	author = {Youcef Rahmani and R{\'e}da Khama}
}
@conference {74363,
	title = {S{\'e}chage statique des oignons jaunes (Allium cepa) : Suivi du processus et d{\'e}nombrement des levures et moisissures de l\&rsquo;aliment},
	booktitle = {Journée des Jeunes Chercheurs en Génie des Procédés (JCGP{\textquoteright}2019)},
	year = {2019},
	publisher = {D{\'e}partement de G{\'e}nie des Proc{\'e}d{\'e}s - Universit{\'e} Kasdi Merbah Ouargla},
	organization = {D{\'e}partement de G{\'e}nie des Proc{\'e}d{\'e}s - Universit{\'e} Kasdi Merbah Ouargla},
	address = { Ouargla, Alg{\'e}rie},
	author = {Youcef Rahmani and R{\'e}da Khama}
}
@conference {74364,
	title = {Experimental study of the shrinkage phenomenon during the static and open sun drying of apple slices},
	booktitle = {5th Days of the Young Researcher (5{\`e}mes Journ{\'e}es du Jeune Chercheur : JJCh{\textquoteright}2018)},
	year = {2018},
	publisher = {Faculty of Process Engineering, University of Constantine 3 (UC3)},
	organization = {Faculty of Process Engineering, University of Constantine 3 (UC3)},
	address = {Constantine, Algeria,},
	author = {R{\'e}da Khama and Amar Seghier and Sliman Rouas}
}
@article {74347,
	title = {Experimental study of the shrinkage phenomenon during the static and open sun drying of apple slices},
	journal = {Algerian Journal of Engineering Research},
	volume = {2},
	number = {4},
	year = {2018},
	pages = {52-58},
	abstract = {
	This paper presents an experimental study of the shrinkage phenomenon of apple slices during two types of drying, namely: static drying (in an electric regulated oven) and open sun drying (naturally, on one tray) under the meteorological conditions of Ouargla city in the south east of Algeria. In the oven, the experiments are performed with three different temperatures (50, 60 and 70 {\textdegree}C). The effect of the water content loss of the fruit samples on the dimensions (thickness and diameter) and on the volume are considered. During the static and sun drying, the results show that the volume decreases by 80\% and 86\% of its initial values, respectively. During the static drying, the diameter of each apple slice shrinks by 20\% and the thickness by 70 \% of the initial values. Not far from these values, the diameter decreases by 25\% and the thickness by 76\% of the initial values during the open sun drying. In addition, the drying of apple slices shows an anisotropic shrinkage independently of temperature and therefore a unique shrinkage equation is proposed for each of both methods of drying. Finally, the importance of considering the phenomenon of shrinkage of the apple fruit during drying is shown in the Krischer curves.



	Keywords: Apple slices, Experimentation, Shrinkage. Static drying, Open sun drying.

},
	url = {https://www.asjp.cerist.dz/en/article/94986},
	author = {R{\'e}da Khama and Amar Seghier and Sliman Rouas}
}
@conference {74354,
	title = {Study by x-ray microtomography of the tomato slices shrinkage during the convective drying},
	booktitle = {EuroDrying{\textquoteright}2017 {\textendash} 6th European Drying Conference},
	year = {2017},
	address = {Li{\`e}ge, Belgium},
	url = {https://orbi.uliege.be/handle/2268/238547},
	author = {R{\'e}da Khama and Farida Aissani and Rezak Alkama and Jie Li and Laurent Fraikin and Erwan Plougonven and Ang{\'e}lique L{\'e}onard}
}
@conference {74352,
	title = {Isotherms and isosteric heat of desorption of watermelon fruit},
	booktitle = {EuroDrying{\textquoteright}2017 {\textendash} 6th European Drying Conference},
	year = {2017},
	address = {Li{\`e}ge, Belgium},
	url = {https://orbi.uliege.be/handle/2268/238548},
	author = {R{\'e}da Khama and Farida Aissani and Rezak Alkama and Laurent Fraikin and Ang{\'e}lique L{\'e}onard}
}
@mastersthesis {74383,
	title = {Conception, r{\'e}alisation et simulation d\&rsquo;un s{\'e}choir solaire op{\'e}rant en mode convectif utilis{\'e} pour le s{\'e}chage de produits agroalimentaires (Design, realization and simulation of a convective solar dryer used for drying agro-alimentary products)},
	year = {2016},
	type = {PhD thesis},
	abstract = {
	In this research, an indirect solar dryer (SSI) was designed and tested for drying tomato in thin layer. It operates without additional energy in the passive and active convective modes. Before realizing the solar drying tests in the SSI, the cover and the absorber of the flat-plate solar collector (CSPA) were optimized. The convective and solar drying of watermelon and tomato occur during the falling drying phase and the Verma and Midilli-Kucuk model are those that perfectly describe the drying of both two fruits, respectively. The follow-up of the shrinkage during the drying of both fruits was realized by X-ray microtomography. In addition to the experimental study, a computer program (Mod_CSPA) for CSPA and a computer program (Mod_CHS) for the drying chamber (CHS) were developed. Mod_CSPA was experimentally validated and it was shown that the optimal inclination of CSPA is variable during the year. The numerical simulation of the mass and heat transfer during the solar drying in thick layer of tomato slices showed that the energy supplied by the drying air is of use to the water evaporation and the temperature rise of the dried fruit.



	Keywords: Indirect solar dryer (SSI) - Flat-plate solar collector (CSPA) - Shrinkage - X-ray microtomography - Drying kinetics - Simulation.

},
	url = {https://www.pnst.cerist.dz/detail.php?id=53130},
	author = {R{\'e}da Khama}
}
@conference {74355,
	title = {{\'E}tude d\&rsquo;un capteur plan {\`a} air destin{\'e} {\`a} un s{\'e}choir solaire : Comparaison du mode passif au mode actif},
	booktitle = { Le 4{\`e}me S{\'e}minaire International sur les Energies Nouvelles et Renouvelables},
	year = {2016},
	address = {Gharda{\"\i}a, Alg{\'e}rie},
	abstract = {
	Ce papier pr{\'e}sente une {\'e}tude exp{\'e}rimentale men{\'e}e sur un capteur plan {\`a} air int{\'e}gr{\'e} {\`a} un s{\'e}choir solaire de type indirect destin{\'e} au s{\'e}chage des produits agroalimentaires sous les conditions m{\'e}t{\'e}orologiques de Ouargla (Latitude : 31{\textdegree} 56 {\textquoteright}57" N {\textendash} Longitude : 5{\textdegree} 19{\textquoteright} 30" E {\textendash} Altitude : 138 m) au sud-est de l{\textquoteright}Alg{\'e}rie. Le but essentiel des exp{\'e}riences r{\'e}alis{\'e}es est de comparer le mode passif (ventilation naturelle) au mode actif (ventilation forc{\'e}) du capteur en question. L{\textquoteright}{\'e}tude comparative montre que l{\textquoteright}augmentation du rayonnement solaire a plus d{\textquoteright}influence sur les temp{\'e}ratures du capteur solaire en ventilation naturelle qu{\textquoteright}en ventilation forc{\'e}e o{\`u} les valeurs du rendement thermique sont meilleures. En outre, la valeur de ce dernier param{\`e}tre augmente lin{\'e}airement avec l{\textquoteright}augmentation du rayonnement solaire entre 400 et 800 W/m2 pour des vitesses de l{\textquoteright}air fix{\'e}es entre 1 et 1.40 m/s alors que l{\textquoteright}effet de la vitesse reste n{\'e}gligeable pour une valeur voisine de 800 W/m2 .



	Mots clefs : Capteur thermique solaire, Mode passif, Mode actif, Exp{\'e}rimentation, Rendement thermique.

},
	url = {http://uraer.cder.dz/sienr/sienr2016/st/11_Article_R_Khama_B11.pdf},
	author = {R{\'e}da Khama and Farida Aissani and Rezak Alkama}
}
@article {74344,
	title = {Design and performance testing of an industrial-scale indirect solar dryer},
	journal = {Journal of Engineering Science and Technology},
	volume = {11},
	number = {9},
	year = {2016},
	pages = {1263-1281},
	abstract = {
	In this paper, an indirect solar dryer was developed and tested for drying food. This unit operation is an interesting technique for preservation in agricultural applications. The dryer was designed at industrial scale in order to carry out experiments in real applications and to get concrete results. It operated without additional energy in the passive and active modes, allowing the comparison between the two. The relationship between the solar collector air temperature and the relevant ambience parameters was deduced. The collector efficiency reached 66.56 \% with forced ventilation and 46.32 \% with natural ventilation. It also increased linearly with the solar radiation varying between 400-800 W/m2 for air velocities ranging between 1 and 1.40 m/s. The effect of the air velocity on the collector efficiency was negligible for solar intensities close to 800 W/m2 .The tomato drying occurred mainly in the falling drying rate period. On average, the moisture content in dry basis was reduced from 14.32 kg water /kg dry matter to 0.14 kg water/kg dry matter. The equilibrium moisture content of tomatoes was reached after 12 h when the system was used with one layer. In the case it was used with four layers, the difference among the four durations of drying was one hour between each tray.



	Keywords: Flat-plate solar collector, Drying chamber, Convection, Efficiency, Drying kinetics.

},
	url = {https://jestec.taylors.edu.my/Vol\%2011\%20issue\%209\%20September\%202016/11_9_4.pdf},
	author = {R{\'e}da Khama and Farida Aissani and Rezak Alkama}
}
@article {74343,
	title = {Convective drying of cherry tomato: Study of skin effect. Journal of Engineering Science and Technology},
	journal = {Journal of Engineering Science and Technology},
	volume = {11},
	number = {3},
	year = {2016},
	pages = { 443 - 457},
	abstract = {
	A whole single cherry tomato was dried in a forced convective micro-dryer. The experiments were carried out at constant air velocity and humidity and temperatures of 50, 60, 70 {\textdegree}C. In order to study the effect of the skin, two sets of experiments were performed using a tomato with and without skin (easily removed). Shorter drying times were obtained when increasing drying temperatures as well as when removing sample skin. X-ray microtomography, a non-destructive 3D imaging technique was used to follow shrinkage of the samples. This phenomenon was introduced in the modelling part of this study. Analytical solutions of the Fick{\textquoteright}law were used to determine the diffusion coefficient at the three temperatures studied, and then the activation energy was obtained through fitting the Arrhenius equation. The skin effect was clearly evidenced by showing that the mass transfer parameter values of an original tomato with skin were largely smaller than the one without skin. Indeed, the moisture effective diffusivity ranged from 2.56{\texttimes}10-11 to 7.67{\texttimes}10-11 m2 {\textperiodcentered}s-1 with activation energy of 50430 J{\textperiodcentered}mol-1 for tomato with skin and ranged from 4.59{\texttimes}10-10 m2 {\textperiodcentered}s-1 to 6.73{\texttimes}10-10 m2 {\textperiodcentered}s-1 with activation energy of 17640 J.mol-1 for tomato without skin.



	Keywords: Micro dryer, Skin, Cherry tomato, Diffusion model, Shrinkage effect.

},
	url = {https://jestec.taylors.edu.my/Vol\%2011\%20issue\%203\%20March\%202016/Volume\%20(11)\%20Issue\%20(3)\%20443-457.pdf},
	author = {R{\'e}da Khama and Farida Aissani and Rezak Alkama and Lyes Bennamoun and Laurent Fraikin and Thierry Salmon and Erwan Plougonven}
}
@conference {74365,
	title = {D{\'e}termination d\&rsquo;une courbe d\&rsquo;adsorption du b{\'e}ton de la fibre de palmier dattier (BFPD) par la m{\'e}thode gravim{\'e}trique},
	booktitle = {3{\`e}mes Journ{\'e}es d{\textquoteright}{\'e}tudes nationales de m{\'e}canique},
	year = {2015},
	publisher = {D{\'e}partement de G{\'e}nie m{\'e}canique - Universit{\'e} Kasdi Merbah Ouargla},
	organization = {D{\'e}partement de G{\'e}nie m{\'e}canique - Universit{\'e} Kasdi Merbah Ouargla},
	address = {Ouargla, Alg{\'e}rie},
	author = {R{\'e}da Khama and Rassim Belakroum and Youcef Kerboua}
}
@article {74345,
	title = {Convective drying of a single cherry tomato: Modeling and experimental study},
	journal = {Food and Bioproducts Processing},
	number = {94},
	year = {2015},
	pages = {114-123},
	abstract = {
	The behavior of peeled and unpeeled cherry tomatoes was investigated during forced convective drying. The study showed that the drying process highly alters the shape of the samples. This alteration (shrinkage) was examined using a non-destructive X-ray microtomography imaging technique. For both cases (peeled and unpeeled tomatoes), the volume of the sample decreased linearly with its moisture content. Furthermore, the effects of the operating air temperature as well as the peel on the drying curves were explored. Accordingly, increasing the air temperature deceased drying time from 1200\&nbsp;ks at 50\&nbsp;{\textdegree}C to 500\&nbsp;ks at 70\&nbsp;{\textdegree}C for the unpeeled sample and from 80\&nbsp;ks at 60\&nbsp;{\textdegree}C to 50\&nbsp;ks at 70\&nbsp;{\textdegree}C for the peeled sample. The effect of the peel was substantial as the drying time of the unpeeled sample was 5{\textendash}10 times higher than that of the peeled sample. Based on the analytical solution of the diffusion model, a moisture diffusion coefficient was determined using two approaches. The first approach used a graphical representation and the moisture diffusion coefficient was directly deduced from the trend line of the curves. For the second approach, a correction factor was introduced into the analytical solution and the modeling results showed that the moisture diffusion coefficient was varying with the moisture content of the tested material. The comparison between the experimental data and the modeling results using the two approaches showed that the second approach, which included the effect of shrinkage, was more suitable for predicting the variations of the drying curves for the different operating conditions and for both peeled and unpeeled tomatoes. Using this second approach, the moisture diffusion coefficient for the unpeeled tomato was 2.0\&nbsp;{\texttimes}\&nbsp;10-11\&nbsp;m2/s at 50\&nbsp;{\textdegree}C and 3.5\&nbsp;{\texttimes}\&nbsp;10-11\&nbsp;m2/s at 70\&nbsp;{\textdegree}C. Similarly, the maximum values of the moisture diffusion coefficient for the peeled tomato varied from 3.0\&nbsp;{\texttimes}\&nbsp;10-10\&nbsp;m2/s at 50\&nbsp;{\textdegree}C to 5.0\&nbsp;{\texttimes}\&nbsp;10-10\&nbsp;m2/s at 70\&nbsp;{\textdegree}C. Moreover, performing modeling while neglecting shrinkage resulted in an over estimation of the moisture diffusion coefficient. In addition, operating conditions, dimensions of the samples and shrinkage had a direct effect on the external mass transfer coefficient.



	Keywords : Forced convection;\&nbsp;Moisture diffusivity;\&nbsp;Mass transfer coefficient; Drying temperature; Shrinkage; Diffusion model.

},
	url = {https://www.sciencedirect.com/science/article/abs/pii/S0960308515000280},
	author = {Lyes Bennamoun and R{\'e}da Khama and Ang{\'e}lique L{\'e}onard}
}
@conference {74366,
	title = {Investigation num{\'e}rique de la ventilation passive sous l\&rsquo;effet de chemin{\'e}es solaires et de toitures courb{\'e}es ou en forme de Venturi},
	booktitle = {1{\`e}re Conf{\'e}rence Nationale sur les Energies Renouvelables et leurs Applications (CNERA{\textquoteright}2014)},
	year = {2014},
	address = {Adrar, Alg{\'e}rie},
	author = {Rassim Belakroum and Gherfi Abdelhafid and Youcef Kerboua and R{\'e}da Khama}
}
@conference {74356,
	title = {Indirect solar drying : Theoretical study and experimental validation},
	booktitle = {World Sustainable Energy Forum {\textendash} Ener Sol WSEF},
	year = {2014},
	address = {Tunis, Tunisia},
	url = {https://www.setcor.org/userfiles/files/EnerSol-WSEF-2014/EnerSol-WSEF-Tunisia-2014-Science-and-Technology-Program.pdf},
	author = {R{\'e}da Khama and Farida Aissani and Rezak Alkama}
}
@conference {74371,
	title = {Experimental study and performance testing of an indirect solar dryer},
	booktitle = {International Chemical Engineering Congress. (ICEC{\textquoteright} 2013)},
	year = {2013},
	address = {Djerba, Tunisia},
	author = {R{\'e}da Khama and Farida Aissani and Rezak Alkama}
}
@conference {74357,
	title = {Convective drying of cherry tomato: Study of skin effect},
	booktitle = {EuroDrying{\textquoteright}2013 {\textendash} 4th European Drying Conference},
	year = {2013},
	address = {Paris, France},
	url = {https://orbi.uliege.be/handle/2268/183945},
	author = {R{\'e}da Khama and Farida Aissani and Rezak Alkama and Lyes Bennamoun and Laurent Fraikin and Thierry Salmon and Erwan Plougonven and Ang{\'e}lique L{\'e}onard}
}
@conference {74358,
	title = {D{\'e}termination exp{\'e}rimentale de la cin{\'e}tique de s{\'e}chage solaire de la tomate},
	booktitle = {Deuxi{\`e}me Conf{\'e}rence Internationale sur les Energies Renouvelables et leurs Applications (ICRE{\textquoteright}2012)},
	year = {2012},
	address = {B{\'e}ja{\"\i}a, Alg{\'e}rie},
	author = {R{\'e}da Khama and Farida Aissani and Rezak Alkama}
}
@conference {74367,
	title = {Variations des param{\`e}tres de l\&$\#$39;air humide au cours du proc{\'e}d{\'e} de s{\'e}chage convectif},
	booktitle = {3{\`e}mes Journ{\'e}es de Chimie Jchi3},
	year = {2009},
	publisher = {Ecole Militaire Polytechnique},
	organization = {Ecole Militaire Polytechnique},
	address = {Bordj El Behri, Alger, Alg{\'e}rie},
	author = {R{\'e}da Khama and Azedine Belhamri and Fatima Zemmouri}
}
@proceedings {74360,
	title = {Transferts coupl{\'e}s de chaleur et de masse dans un milieu poreux : application au s{\'e}chage des figues mises en couches {\'e}paisses},
	journal = {14{\`e}mes Journ{\'e}es Internationales de Thermique - JITH{\textquoteright}2009},
	year = {2009},
	publisher = {https://www.jith.eu/index.php},
	address = {Djerba, Tunisie},
	url = {http://www.jith.eu/actes2009/109.pdf},
	author = {R{\'e}da Khama and Azedine Belhamri and Lyes Bennamoun}
}
@conference {74359,
	title = {Variations des param{\`e}tres du produit humide pendant le s{\'e}chage convectif},
	booktitle = {8{\`e}me Congr{\`e}s de la Soci{\'e}t{\'e} Alg{\'e}rienne de Chimie},
	year = {2009},
	address = {B{\'e}ja{\"\i}a, Alg{\'e}rie},
	author = {R{\'e}da Khama and Azedine Belhamri}
}
@article {74350,
	title = {Analyse des transferts coupl{\'e}s de chaleur et de masse pendant le s{\'e}chage des figues},
	journal = {Revue Alg{\'e}rienne de Physique},
	number = {3},
	year = {2009},
	pages = {50-54},
	abstract = {
	Cet article est une contribution modeste {\`a} l{\textquoteright}analyse des ph{\'e}nom{\`e}nes complexes de transferts coupl{\'e}s de chaleur et de masse se produisant entre un gaz en mouvement et un solide humide. Il s{\textquoteright}int{\'e}resse au s{\'e}chage d{\textquoteright}un fruit (les figues) d{\'e}pos{\'e} en lit profond et expos{\'e} {\`a} une convection forc{\'e}e d{\textquoteright}air. Le milieu se comporte comme {\'e}tant poreux et ce sont, par cons{\'e}quent, les {\'e}quations de transferts dans un milieu poreux qui d{\'e}crivent le transfert coupl{\'e} de chaleur et de masse. L{\textquoteright}{\'e}tude est d{\'e}velopp{\'e}e {\`a} l{\textquoteright}{\'e}chelle macroscopique avec un empilement de sph{\`e}res du fruit. Le mod{\`e}le utilis{\'e} est un mod{\`e}le de s{\'e}chage E.D.P (Equations aux D{\'e}riv{\'e}es Partielles) bas{\'e} sur les {\'e}quations des bilans massique et {\'e}nerg{\'e}tique et notamment sur l{\textquoteright}utilisation des corr{\'e}lations propos{\'e}es pour la constante de s{\'e}chage K avec l{\textquoteright}hypoth{\`e}se du Non Equilibre Thermique Local (N.L.T.E), mais aussi du mod{\`e}le de Henderson et Pabis pour exprimer la cin{\'e}tique de s{\'e}chage. L{\textquoteright}analyse th{\'e}orique du s{\'e}chage du lit statique m{\`e}ne {\`a} un ensemble d{\textquoteright}{\'e}quations aux d{\'e}riv{\'e}es partielles qui sont discr{\'e}tis{\'e}es par la m{\'e}thode des diff{\'e}rences finies. Pour la r{\'e}solution de ce syst{\`e}me d{\textquoteright}{\'e}quations, la m{\'e}thode it{\'e}rative de Gauss Seidel est utilis{\'e}e et un code de calcul en Fortran est ensuite d{\'e}velopp{\'e}. Les r{\'e}sultats obtenus montrent l{\textquoteright}absence de la phase constante de s{\'e}chage et permettent de mettre en {\'e}vidence les variations des param{\`e}tres de l{\textquoteright}air d{\textquoteright}une part et celles du produit s{\'e}ch{\'e} d{\textquoteright}autre part, au cours du s{\'e}chage. Ils montrent aussi, que la vitesse de l{\textquoteright}air n{\textquoteright}est pas constante pendant le s{\'e}chage d{\textquoteright}o{\`u} l{\textquoteright}importance de la prise en consid{\'e}ration du ph{\'e}nom{\`e}ne de r{\'e}tr{\'e}cissement et, d{\textquoteright}autre part, ils montrent par la variation de la temp{\'e}rature de l{\textquoteright}air, que l{\textquoteright}{\'e}nergie mise en jeu servant pour le transfert massique sert {\'e}galement pour le transfert thermique.



	Mots cl{\'e}s: S{\'e}chage - Transferts de chaleur et de masse - Milieu poreux - Echelle macroscopique - Convection forc{\'e}e - Couche {\'e}paisse {\textendash} R{\'e}tr{\'e}cissement.

},
	url = {https://orbi.uliege.be/handle/2268/105225},
	author = {R{\'e}da Khama and Azedine Belhamri and Lyes Bennamoun}
}
@article {74348,
	title = {Description math{\'e}matique du transfert de chaleur et de masse {\`a} travers un lit profond de s{\'e}chage : Effet du r{\'e}tr{\'e}cissement sur la porosit{\'e} du lit},
	journal = {Journal of Renewable Energies},
	volume = {12},
	number = {4},
	year = {2009},
	pages = {597-605},
	abstract = {
	Cet article est une contribution modeste {\`a} l{\textquoteright}analyse des ph{\'e}nom{\`e}nes complexes de transferts coupl{\'e}s de chaleur et de masse se produisant entre un gaz en mouvement et un solide humide. Il s{\textquoteright}int{\'e}resse au s{\'e}chage d{\textquoteright}un fruit (les figues) d{\'e}pos{\'e} en lit profond et expos{\'e} {\`a} une convection forc{\'e}e d{\textquoteright}air. Le milieu se comporte comme {\'e}tant poreux et ce sont, par cons{\'e}quent, les {\'e}quations de transferts dans un milieu poreux qui d{\'e}crivent le transfert coupl{\'e} de chaleur et de masse. L{\textquoteright}{\'e}tude est d{\'e}velopp{\'e}e {\`a} l{\textquoteright}{\'e}chelle macroscopique avec un empilement de sph{\`e}res du fruit. Le mod{\`e}le utilis{\'e} est un mod{\`e}le de s{\'e}chage E.D.P (Equations aux D{\'e}riv{\'e}es Partielles) bas{\'e} sur les {\'e}quations des bilans massique et {\'e}nerg{\'e}tique et notamment sur l{\textquoteright}utilisation des corr{\'e}lations propos{\'e}es pour la constante de s{\'e}chage K avec l{\textquoteright}hypoth{\`e}se du Non Equilibre Thermique Local (N.L.T.E), mais aussi du mod{\`e}le de Henderson et Pabis pour exprimer la cin{\'e}tique de s{\'e}chage. L{\textquoteright}analyse th{\'e}orique du s{\'e}chage du lit statique m{\`e}ne {\`a} un ensemble d{\textquoteright}{\'e}quations aux d{\'e}riv{\'e}es partielles qui sont discr{\'e}tis{\'e}es par la m{\'e}thode des diff{\'e}rences finies. Pour la r{\'e}solution de ce syst{\`e}me d{\textquoteright}{\'e}quations, la m{\'e}thode it{\'e}rative de Gauss Seidel est utilis{\'e}e et un code de calcul en Fortran est ensuite d{\'e}velopp{\'e}. Les r{\'e}sultats obtenus montrent l{\textquoteright}absence de la phase constante de s{\'e}chage et permettent de mettre en {\'e}vidence les variations des param{\`e}tres de l{\textquoteright}air d{\textquoteright}une part et celles du produit s{\'e}ch{\'e} d{\textquoteright}autre part, au cours du s{\'e}chage. Ils montrent aussi, que la vitesse de l{\textquoteright}air n{\textquoteright}est pas constante pendant le s{\'e}chage d{\textquoteright}o{\`u} l{\textquoteright}importance de la prise en consid{\'e}ration du ph{\'e}nom{\`e}ne de r{\'e}tr{\'e}cissement et, d{\textquoteright}autre part, ils montrent par la variation de la temp{\'e}rature de l{\textquoteright}air, que l{\textquoteright}{\'e}nergie mise en jeu servant pour le transfert massique sert {\'e}galement pour le transfert thermique.



	Keywords: S{\'e}chage, Transferts de chaleur et de masse, Milieu poreux, Echelle macroscopique, Convection forc{\'e}e, Couche {\'e}paisse, R{\'e}tr{\'e}cissement.

},
	url = {https://revue.cder.dz/index.php/rer/article/view/165},
	author = {R{\'e}da Khama and Azedine Belhamri}
}
@book {74382,
	title = {Cours de S{\'e}chage : 2- Cin{\'e}tique et Mod{\'e}lisation},
	year = {2008},
	publisher = {Amouadj},
	organization = {Amouadj},
	edition = {978 {\textendash} 9947 {\textendash} 805 {\textendash} 37},
	address = {Skikda},
	author = {R{\'e}da Khama}
}
@book {74372,
	title = {Cours de S{\'e}chage : 1- Principes et D{\'e}finitions},
	year = {2008},
	publisher = {Amouadj},
	organization = {Amouadj},
	edition = {978 {\textendash} 9947 {\textendash} 805 {\textendash} 38 {\textendash} 1},
	address = {Skikda},
	author = {R{\'e}da Khama}
}
@conference {74368,
	title = {Analyse des transferts coupl{\'e}s de chaleur et de masse pendant le s{\'e}chage des figues},
	booktitle = { 8{\`e}me Congr{\`e}s National de la Physique et de ses Applications (CNPA{\textquoteright}2008)},
	year = {2008},
	publisher = {Universit{\'e} de B{\'e}ja{\"\i}a},
	organization = {Universit{\'e} de B{\'e}ja{\"\i}a},
	address = {B{\'e}ja{\"\i}a, Alg{\'e}rie},
	author = {R{\'e}da Khama and Azedine Belhamri and Lyes Bennamoun}
}
@mastersthesis {74380,
	title = {{\'E}tude du s{\'e}chage de produit agro-alimentaires d{\'e}pos{\'e}s en couches {\'e}paisses},
	year = {2007},
	type = {Magister thesis},
	abstract = {
	Le processus du s{\'e}chage industriel est {\'e}troitement li{\'e} {\`a} la connaissance et {\`a} la ma{\^\i}trise des ph{\'e}nom{\`e}nes de transferts coupl{\'e}s de chaleur et de masse se produisant entre l{\textquoteright}air ass{\'e}chant et le produit humide {\`a} s{\'e}cher. S{\'e}cher des mat{\'e}riaux humides est un processus compliqu{\'e} impliquant toujours ces ph{\'e}nom{\`e}nes simultan{\'e}s et coupl{\'e}s. Ce m{\'e}moire est une contribution modeste {\`a} l{\textquoteright}analyse de ces ph{\'e}nom{\`e}nes complexes, il s{\textquoteright}int{\'e}resse au s{\'e}chage d{\textquoteright}un fruit (les figues) d{\'e}pos{\'e} en couche {\'e}paisse et expos{\'e} {\`a} une convection forc{\'e}e d{\textquoteright}air. Le milieu se comporte comme {\'e}tant poreux et ce sont, par cons{\'e}quent, les {\'e}quations de transferts dans un milieu poreux qui d{\'e}crivent le transfert coupl{\'e} de chaleur et de masse. L{\textquoteright}{\'e}tude est d{\'e}velopp{\'e}e {\`a} l{\textquoteright}{\'e}chelle macroscopique avec un empilement de sph{\`e}res du fruit et le ph{\'e}nom{\`e}ne du r{\'e}tr{\'e}cissement (Shrinkage) est pris en consid{\'e}ration au cours du processus de s{\'e}chage dont l{\textquoteright}importance n{\textquoteright}est per{\c c}ue que par les sp{\'e}cialistes dans le domaine. Le mod{\`e}le utilis{\'e} est un mod{\`e}le de s{\'e}chage EDP\&nbsp;({\'E}quations aux D{\'e}riv{\'e}es Partielles) bas{\'e} sur les {\'e}quations des bilans massique et {\'e}nerg{\'e}tique et notamment sur l{\textquoteright}utilisation des corr{\'e}lations propos{\'e}es pour la constante de s{\'e}chage Kavec l{\textquoteright}hypoth{\`e}se du Non {\'E}quilibre Thermique Local (N.L.T.E). L{\textquoteright}analyse th{\'e}orique du s{\'e}chage du Ut statique m{\`e}ne {\`a} un ensemble d{\textquoteright}{\'e}quations aux d{\'e}riv{\'e}es partielles qui sont discritis{\'e}es par la m{\'e}thode des diff{\'e}rences finies. Pour la r{\'e}solution d{\'e} ce syst{\`e}me d{\textquoteright}{\'e}quations, la m{\'e}thode it{\'e}rative de Gauss-Seidel est utilis{\'e}e gr{\^a}ce aux avantages qu{\textquoteright}elle pr{\'e}sente et un code de calcul en Fortran est ensuite d{\'e}velopp{\'e}. L{\textquoteright}ensemble des r{\'e}sultats obtenus montre l{\textquoteright}absence de la phase constante de s{\'e}chage et permet de mettre en {\'e}vidence l{\textquoteright}effet du r{\'e}tr{\'e}cissement sur les r{\'e}sultats de la cin{\'e}tique de s{\'e}chage d{\textquoteright}une part et celui des conditions ext{\'e}rieures sur le processus de s{\'e}chage tout entier d{\textquoteright}autre part lors d{\textquoteright}une {\'e}tude param{\'e}trique.

},
	url = {http://bib.univ-oeb.dz:8080/jspui/handle/123456789/2237},
	author = {R{\'e}da Khama}
}
@mastersthesis {74379,
	title = {Conditionnement et traitement des eaux d\&$\#$39;une piscine couverte},
	number = {ING1992/GL35},
	year = {1992},
	type = {Engineering thesis},
	url = {https://fac.umc.edu.dz/fstech/noticet.php?numcote=3259; https://fac.umc.edu.dz/fstech/noticet.php?numcote=3229},
	author = {R{\'e}da Khama and Hakim Magra}
}
