Modeling Sorption Isotherm Techniques for Local Food Preservation in the Sahel

Isothermal sorption techniques play a pivotal role in enhancing the quality, preservation, and safety of local food products in the Sahel. By elucidating the relationship between food moisture content and environmental relative humidity, these techniques offer critical insights for moisture management in arid and semi-arid regions. This study aims to demonstrate the contribution of isothermal sorption to sustainable food security in the Sahel and to support the development of resilient local agri-food systems. The methodology involves determining sorption isotherms, which describe the equilibrium moisture content of food products at constant temperature and varying relative humidity. These isotherms serve as a foundation for optimizing drying protocols that maintain nutritional and sensory attributes, designing storage systems that inhibit microbial and insect proliferation, and selecting packaging materials based on each product's hygroscopic properties. The study focuses on key local staples—millet, sorghum, cowpea, cassava, and moringa—whose post-harvest stability is essential for regional food systems. It also accounts for product-specific factors, such as composition, structural characteristics, pretreatment methods, and temperature, which influence sorption behavior. Key outcomes include extended shelf life, reduced post-harvest losses, and improved food safety. These benefits contribute to the economic valorization of local products and the strengthening of food supply chains. However, the study acknowledges significant challenges: the experimental determination of sorption isotherms remains time-consuming and costly, and the results are highly product-specific, necessitating tailored approaches for each food item.