Conventional drying of cassava peel from starch industry waste
Cassava peels from starch industry waste are highly perishable. The drying process is an alternative way to provide a safe storage, free from the development of microorganisms, for the production of flour destined to human consumption. This study aimed at evaluating the kinetics and modeling of the...
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| Format: | Article |
| Language: | English |
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Universidade Federal de Goiás
2012-09-01
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| Series: | Pesquisa Agropecuária Tropical |
| Subjects: | |
| Online Access: | https://www.revistas.ufg.br/pat/article/view/19065 |
| _version_ | 1811286955578621952 |
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| author | Divina Aparecida Anunciação Vilhalva Manoel Soares Soares Júnior Márcio Caliari Flávio Alves da Silva |
| author_facet | Divina Aparecida Anunciação Vilhalva Manoel Soares Soares Júnior Márcio Caliari Flávio Alves da Silva |
| author_sort | Divina Aparecida Anunciação Vilhalva |
| collection | DOAJ |
| description | Cassava peels from starch industry waste are highly perishable. The drying process is an alternative way to provide a safe storage, free from the development of microorganisms, for the production of flour destined to human consumption. This study aimed at evaluating the kinetics and modeling of the cassava peels drying process, with the aid of a central composite rotational experimental design. Eleven tests were performed with different temperatures (53ºC, 55ºC, 60ºC, 65ºC and 67ºC) and air flow rates (0.0159 m3 kg-1 s-1, 0.0166 m3 kg-1 s-1, 0.0183 m3 kg-1 s-1, 0.0199 m3 kg-1 s-1 and 0.0206 m3 kg-1 s-1). The drying process was carried out in a conventional dryer tray and the drying times, instrumental color parameters (lightness - L*; a* and b* coordinates), titratable acidity and pH of the flour samples obtained after grinding the dehydrated cassava peels from each drying test were evaluated. The temperature increase resulted in a tendency to bleach the material, and a slight variation was observed for titratable acidity and pH in the samples. Temperature and air flow speed affected the drying kinetics, since their increase reduced the time for drying the cassava peels. The minimum drying time (420 min.) was reached when the dryer temperature was set to 67ºC and the air flow to 0.0183 m3 kg-1 s-1. This was considered the ideal setting, because it minimized the processing time, without altering the product features. The Crank model for plane geometry fitted well the experimental data obtained from the cassava peel drying process. |
| first_indexed | 2024-04-13T03:09:04Z |
| format | Article |
| id | doaj.art-bfa2b9c225804952990d47d05540c891 |
| institution | Directory Open Access Journal |
| issn | 1983-4063 |
| language | English |
| last_indexed | 2024-04-13T03:09:04Z |
| publishDate | 2012-09-01 |
| publisher | Universidade Federal de Goiás |
| record_format | Article |
| series | Pesquisa Agropecuária Tropical |
| spelling | doaj.art-bfa2b9c225804952990d47d05540c8912022-12-22T03:05:08ZengUniversidade Federal de GoiásPesquisa Agropecuária Tropical1983-40632012-09-0142333133910.1590/S1983-40632012000300003Conventional drying of cassava peel from starch industry wasteDivina Aparecida Anunciação Vilhalva0Manoel Soares Soares Júnior1Márcio Caliari2Flávio Alves da Silva3Universidade Federal de Goiás (UFG), Escola de Agronomia e Engenharia de Alimentos, Setor de Engenharia de Alimentos, Goiânia, Goiás, Brasil.Universidade Federal de Goiás (UFG), Escola de Agronomia e Engenharia de Alimentos, Setor de Engenharia de Alimentos, Goiânia, Goiás, Brasil.Universidade Federal de Goiás (UFG), Escola de Agronomia e Engenharia de Alimentos, Setor de Engenharia de Alimentos, Goiânia, Goiás, Brasil.Universidade Federal de Goiás (UFG), Escola de Agronomia e Engenharia de Alimentos, Setor de Engenharia de Alimentos, Goiânia, Goiás, Brasil.Cassava peels from starch industry waste are highly perishable. The drying process is an alternative way to provide a safe storage, free from the development of microorganisms, for the production of flour destined to human consumption. This study aimed at evaluating the kinetics and modeling of the cassava peels drying process, with the aid of a central composite rotational experimental design. Eleven tests were performed with different temperatures (53ºC, 55ºC, 60ºC, 65ºC and 67ºC) and air flow rates (0.0159 m3 kg-1 s-1, 0.0166 m3 kg-1 s-1, 0.0183 m3 kg-1 s-1, 0.0199 m3 kg-1 s-1 and 0.0206 m3 kg-1 s-1). The drying process was carried out in a conventional dryer tray and the drying times, instrumental color parameters (lightness - L*; a* and b* coordinates), titratable acidity and pH of the flour samples obtained after grinding the dehydrated cassava peels from each drying test were evaluated. The temperature increase resulted in a tendency to bleach the material, and a slight variation was observed for titratable acidity and pH in the samples. Temperature and air flow speed affected the drying kinetics, since their increase reduced the time for drying the cassava peels. The minimum drying time (420 min.) was reached when the dryer temperature was set to 67ºC and the air flow to 0.0183 m3 kg-1 s-1. This was considered the ideal setting, because it minimized the processing time, without altering the product features. The Crank model for plane geometry fitted well the experimental data obtained from the cassava peel drying process.https://www.revistas.ufg.br/pat/article/view/19065Manihot esculenta Crantzdrying kineticscassava peel flouragro-industrial waste |
| spellingShingle | Divina Aparecida Anunciação Vilhalva Manoel Soares Soares Júnior Márcio Caliari Flávio Alves da Silva Conventional drying of cassava peel from starch industry waste Pesquisa Agropecuária Tropical Manihot esculenta Crantz drying kinetics cassava peel flour agro-industrial waste |
| title | Conventional drying of cassava peel from starch industry waste |
| title_full | Conventional drying of cassava peel from starch industry waste |
| title_fullStr | Conventional drying of cassava peel from starch industry waste |
| title_full_unstemmed | Conventional drying of cassava peel from starch industry waste |
| title_short | Conventional drying of cassava peel from starch industry waste |
| title_sort | conventional drying of cassava peel from starch industry waste |
| topic | Manihot esculenta Crantz drying kinetics cassava peel flour agro-industrial waste |
| url | https://www.revistas.ufg.br/pat/article/view/19065 |
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