Cassava Slices Research Articles

Determination of drying performance of different slice thicknesses from different cassava varieties using hybrid dryer

Food provides most of the needed energy by humans to carry out their daily activities, but the issue of post-harvest losses is having an adverse effect on its production. In order to mitigate some of these post-harvest challenges, farmers in some of the developing countries have turned their attention on cassava production as the crop can provide food security. Cassava is also a drought resistant crop and can be left in the soil for a long time. However, cassava is equally one of the tuber crops with a very high deterioration rate. Numerous researches have been conducted in a way to find means of reducing these quick post-harvest losses with the emphases on drying. However, little information exists to show how wide variety of cassava sliced at different thicknesses perform when they are being dried, and how the principal dimensions of these dried chips can influence effective packaging. This study investigated the drying performance of seven cassava varieties sliced at three different thicknesses, and how their principal dimensions influenced effective packaging. The results obtained show that there was no obvious linear drying pattern for any of the cassava varieties. Again, CRI-Abrabopa had the highest drying time of 300 min., 240 min., and 210 min., for the 10 mm, 8 mm and 5 mm thick cassava slices, respectively. CRI-Dudzi was found to have been the variety to have lost more moisture with the highest drying rates of 0.0088 kg/min. for the 10 mm thick cassava slice, and 0.009 kg/min. for the 8 mm thick cassava slice. Moreover, Afisiafi obtained the lowest geometric mean diameter of 15.57 mm, 18.23 mm and 22.33 mm, accordingly for the 5 mm and 10 mm thick cassava slices, which made it easier for it to be packaged effectively

Physiological and Microstructure Analysis Reveals the Mechanism by Which Formic Acid Delays Postharvest Physiological Deterioration of Cassava.

Formic acid is reported to act as a food preservative and feed additive, but its effects on controlling postharvest physiological deterioration (PPD) development in cassava are unclear. In this study, we assessed the effectiveness of different concentrations of formic acid in attenuating PPD occurrence in fresh-cut cassava. The results showed that the concentration of 0.1% (v/v) formic acid could significantly delay the occurrence of PPD, and that the higher the concentration of formic acid supplied, the later the occurrence of PPD symptoms. The physiological and biochemical analysis of 0.5%-formic-acid-treated cassava slices revealed that formic acid decreased the degradation of starch, inhibited the accumulation of hydrogen peroxide (H2O2), malondialdehyde (MDA), and water-soluble pectin in cassava slices with PPD development, and increased the activities of the antioxidant enzymes ascorbate peroxidase (APX) and glutathione reductase (GR). A microscopic observation showed that the formic acid treatment inhibited the enlargement of the intercellular space during the cassava PPD process, which suggests that the formation of an intercellular layer of the cell wall was inhibited by formic acid. This study thus revealed the mechanism used by formic acid to extend the cassava shelf life; however, a detailed evaluation of the possible side effects on, for example, the cyanide content will be needed to categorically ensure the safety of this method.

Kinetics and modelling of the heat and mass transfer during the solar drying of cassava slices under natural convection mode

Abstract The kinetics and modelling of heat and mass transfer during the solar drying of cassava slices integrated with the pebble's sensible thermal storage material (PSTSM) were investigated. Fifteen (15) thin layer drying models were adopted to model the drying curves following standard criteria for fitness. The maximum temperatures were 52.5 °C and 55 °C for plywood drying chamber (PLC) and Perspex glass chamber (PGC) respectively. It took both drying systems with Perspex and plywood chambers 38 hrs to reduce the moisture content of cassava slices from 56% w.b. to 10.62 and 15.20% w.b. respectively. The effective moisture diffusivity (De) for the system with Perspex glass and plywood chambers were 6.28 × 10−10 m2/s and 4.53 × 10−10 m2/s respectively. The activation energy values were 20.56 kJ/mol and 20.82 kJ/mol for the system with Perspex and plywood respectively. The mass transfer coefficient values for the cassava slices dried in Perspex and plywood were 1.70 × 10−6 and 1.67 × 10−6 m/s respectively. At the same time, the heat transfer coefficients were 2.63 and 2.08 W/m2. K. The Midilli et al. and modified Henderson and Pabis models were adjudged the best to describe the solar drying of cassava slices using the Perspex and plywood drying chamber respectively. Therefore, the obtained results would be useful in the design of solar drying equipment for agricultural products under natural convection mode.

Application of Cassava Slicing Machine Technology in Production Cassava Chips in Sari Rejo Medan

The process of making cassava chips carried out by partner was still simple because the process of slicing cassava which was done manually with tool made of wood and knife blade. Workers need a lot of energy, time, and concentration in order to produce uniform cassava slices and were sometimes hit by the knife of the equipment. In addition, the process of slicing cassava taked a long time so that partner was inhibited to increase the amount of production. The solutions that would be offered by the service team were the existence of science and technology which was provided in the form of (1) provision of a cassava slicing machine according to partner needs, (2) training on using a cassava slicing machine to partner, (3) training on adding seasoning variants to cassava chips, packaging, and labeling. The results obtained were partners become skilled at using a cassava slicing machine, the cassava slicing time with a machine was faster, namely 41.98 grams/second, and cassava chips were produced with flavor variants so that partner was expected to be assisted in the process of cassava chips production and partner businesses can develop.

Solar drying in a ventilated attic: case study of cassava slices

Solar drying in a ventilated attic: case study of cassava slices

Pengaruh Waktu Perendaman dalam Larutan Ca (Oh)2 0,5% terhadap Karakteristik Keripik Singkong

Cassava (Manihot Utilissima Pohl) is one of the food crops that is quite high in production but is easily damaged. Cassava as a raw material for chips has a weakness, namely it contains a bitter or astringent taste, and after being fried, the texture becomes hard. In addition, during the processing before frying there will be a browning reaction due to the reaction between sugar and protein or amino acids. Soaking cassava in a solution of whiting is an effort to reduce the astringent or bitter taste, improve the texture of the cassava chips to make them more crispy, and prevent the browning reaction. This study aims to determine the effect of the immersion period of cassava slices in 0.5% (Ca(OH)2) solution on several characteristics of the cassava chips produced. The design used was a randomized block design (RAK) with 6 treatment periods of immersion (6 hours, 12 hours, 18 hours, 24 hours, 30 hours and 36 hours) with a concentration of 0.5% Ca(OH)2 solution (w/v). ) and repeated 4 times. Organoleptic testing of color, taste, aroma and crispness was carried out by acceptance test (Hedonic). The results showed that soaking cassava in a 0.5% Ca(OH)2 solution for 30 hours produced cassava chips with the best characteristics based on the assessment of taste, aroma, color and crispness.

Design of Versatile Cassava Shredding Machine for Food Processing Industries

Manual processing of cassava tubers into its derivatives like tapioca, starch is tedious and time-consuming; this drudgery has led to this study. The purpose of this study is to enhance agricultural performance via the design and fabrication of an improved cassava shredding machine that is capable of producing different sizes of cassava slices for further processing. The essence is to reduce processing time through increased surface area. This design produces different sizes for tapioca, ijapu, abacha, lafu and for other uses. The sizes range from 8-20mm in diameter. The machine consists essentially of a hopper where peeled cassava roots are put, beneath the hopper is the shredding plate with varied cutting blades coupled to a horizontal shaft which when in operation undergoes reciprocating motion. The horizontal shaft derives its motion through a slider crank mechanism coupled to an electric motor via a belt drive with a pulley for primary speed reduction and regulation. A rugged framework is provided for mounting of the machine and electric motor. The capacity of the machine is 320kg/hr. Maximum shredding efficiency of 82% was obtained with a shred aperture ranging from 5-12mm at a shredding speed of 1200rpm.

PERFORMANCE EVALUATION OF A PASSIVE SOLAR CROP DRYING

This paper presents the performance evaluation of a passive solar dryer. The Dryer was designed and constructed at the Mechanical Engineering Department of Caritas University, Amorji-Nike, and Enugu, Nigeria. The Dryer was constructed using locally sourced materials from Ogbete main market, Enugu. Experimentation was carried out using samples of 20mm and 40mm sliced cassava chips weighing 46g and 80g respectively in the month of November, 2020.Temperature readings of the ambient air, the drying chamber and the collector chamber were recorded and tabulated for the hours of 10.00am to 5.00pm for the first day and 9.00am to 4.00pm for the second day. The moisture content and drying rates were evaluated for both samples using both dry and wet basis. Plots were made on the variation of temperature with time as well as moisture content with time for both dry and wet basis for the two days. Results show that the mass of the water removed were 112g and 105g for the first and second day respectively. Results also show the collector efficiency as 37.9% while the dryer efficiency was evaluated to be 37.6%. The moisture content of the 20mm samples of cassava slices were evaluated to be 53.03% and 38.8% for the first and second day respectively, while of the 40mm sample were evaluated as 112.9% and 64.6% respectively for the first and second day. The moisture loss or drying rate for the respective samples of 20mm and 40mm were evaluated to be 27.0g/hr and 34.0g/hr, showing percentage drying rates of 62.1% and 68% for the first and second day respectively. The equipment and the test therefrom have shown tremendous improvement on crop drying over the conventional open air drying method used in the region/location under study. It also provided a veritable tool for training students on heat and mass transfer analysis.

Performance evaluation of hybrid photovoltaic thermal (PVT) solar dryer for drying of cassava

A prototype hybrid Photovoltaic Thermal (PV – T) solar dryer aided with Evacuated Tube Collector (ETC) is presented for drying of cassava slices under the meteorological conditions of Thanjavur, Tamilnadu, India. Further the morphological, structural and physical properties of thin layer drying kinetics are studied and compared with natural sun drying. The designed dryer reduces the moisture content of cassava from 91.5% (wb) to 10.67% (wb) which is considered to be a safe level for storage in 8 h. There is a wide scope to save the conventional fuel by adopting the designed solar dryer as the air temperature inside the chamber rise is 30–40 °C than the ambient temperature. Non – linear regression analysis is performed to find out the drying kinetics of cassava using IBM SPSS 23 statistical package. Two - term model is proved to be the most suitable model for predicting thin-layer drying behaviour of cassava slices with R2 = 0.982, χ2 = 0.017553 for hybrid dryer and R2 = 0.998, χ2 = 0.001247 for open sun drying. XRD results exhibit ‘A’ type crystalline pattern that indicates semi–crystalline nature of cassava for both hybrid and sun dried cassava. Structural, morphological and proximate composition analysis reveals that the quality of hybrid dried cassava is better in terms of physical and chemical compositions than sun dried cassava. The proposed hybrid dryer is capable of producing high standard dried products for exporting and can make a good profit.

Process Optimization of Ultrasound-Assisted Osmotic Dehydration of Yellow Cassava Using Response Surface Methodology

The process parameters of ultrasound power output (20–100%), osmotic concentration using salt solution (10–30% w/v), and process time (10–30 min) were investigated and optimized for ultrasound-assisted osmotic dehydration of yellow cassava using response surface methodology. The experiment was carried out with ultrasound generator at a fixed frequency of 20 kHz at a room temperature. Box Behnken design consisted of three factors at three levels each which made up to 17 experimental runs were used in the experiment. Two slices of yellow cassava were used per experimental run. The result showed that linear terms of power and concentration had significant effects on water loss, solid gain, and weight reduction. The optimized values that would give minimum solid gain and maximum water loss and weight reduction were time of 10 min, ultrasound power of 100%, and concentration of 20.24% w/v. This gave predicted values of 23.05, 0.58, and 22.90% for water loss, solid gain, and weight reduction, respectively. The optimized values could be useful in the processing of yellow cassava in order to achieve increased shelf life.

Sensory Profile, Nutritional and Shelf-Life Analysis of Cassava Par-Fried Frozen Slices Developed with Raw Cassava Roots

Cassava (Manihot esculanta Crantz) is nutritionally strategic famine reserve crop in areas of unreliable rainfall, poor soil or unfavourable climate. Presence of toxic compounds and high perishability has limited the consumption of cassava roots. An experiment was carried out to develop par-fried frozen slices of cassava in order to increase the consumption of cassava roots. Mature undamaged fresh cassava roots of cultivar ‘MU 51’ were cleaned, peeled and cut in to longitudinal cubes (0.8×0.8×10 cm). The cubes were blanched, partial fried and stored, deep freeze and stored in freezer after packing in 300 gauge LDPE pouches. The experiment revealed that extended hot water blanching for 10 minutes and initial freezing for 12 hours, increase the sensory qualities of frozen fries significantly. Moisture content, carbohydrate content, mineral content, fat content, protein content and crude fibre contents of the sample were 56.71±0.80%, 32.18±0.19%, 0.42±0.02%, 9.13±0.05%, 1.18±0.06% and 0.20±0.03% respectively. Cyanide content of the cassava frozen fries sample was 1.42±0.12 ppm. According to the microbiological and chemical testing results, cassava frozen fries were safe for consumption up to 3 months at freezer storage. Keywords: Cassava, freezing, sensory attributes, frozen fries, shelf life analysis

Rancang Bangun Mesin Pengiris Singkong

The design of the cassava slicer machine has a capacity of 38 kg / hour, this machine is designed to design a cassava slicing machine that has high usability, achieving the required motor power so that the desired engine capacity can be achieved, able to determine the exact method of slicing cassava . The working principle of Cassava Slicing Machine is to work when the electric motor is turned on, then the motor will rotate then the motor rotation is transmitted to the pulley, moving the slicing knife by 0.03653 N / mm2. After the shaft rotates, the disc where the blade will rotate and the cassava is ready for slices and the results of the cassava slices will come out through the output funnel. Cassava slicing machine using 1/2 HP motor with 1400 rpm rotation as its driver, and Framework with L St.37 profile material, type A belt, bearing with UCP205-16 type

PENGARUH BENTUK IRISAN SINGKONG TERHADAP KARAKTERISTIK PENGERINGAN

Cassava is one type of tuber that is very famous in Indonesia. Cassava in a state of fresh is easily damaged because it is very sensitive to the infestation of fungi and other microbes. Therefore it needs further processing, one of them is by drying. Cassava that has dried can be processed into cassava flour. In the drying process, the shape of the slices of cassava will affect the duration of drying, the quality and durability of cassava flour during storage. Therefore, the purpose of this study is to measure the yield of cassava and analyze the effect of cassava slices on drying characteristics. Before drying, cassava is cleaned and peeled. Peeled cassava is sliced in 3 slices, namely an upright circle with a thickness of 0,5 cm (S1), an oblique circle shape with a thickness of 0,5 cm (S2) and a circle shape of 5 cm thickness and then split upright into 8 or 4 parts with a thickness of 0,5 cm (S3). The data taken are peeled cassava, water content, dried cassava, rate of decrease in water content, and visual appearance of cassava drying. Based on the results of the study, the best cassava slices are sliced circle shape (S2) because of the accumulated data, the results obtained from S2 slices show maximum results.

Influence of pretreatments on oil absorption of plantain and cassava chips.

The objective was to evaluate the effect of pretreatments of CaCl2 and osmotic dehydration (OD) on oil absorption in plantain and cassava chips. Plantain and cassava slices (1mm thickness and 35mm diameter) were prepared. Pretreatment with and without 5% CaCl2 solution before applying OD with sucrose solutions at 30 and 45%, and NaCl at 3 and 6% in a product/solution ratio of 1:25, at 40°C were employed. OD kinetics and diffusivity were estimated by Page's model and Fick's law, respectively. Best OD treatments for plantain chips were 45% sucrose with CaCl2 and 6% NaCl without CaCl2. However, for cassava chips, the best OD treatments were 45% sucrose without CaCl2 and 3% NaCl with CaCl2. Page's model predicted the OD experimental results with an R2 = 0.94-0.97. Effective diffusivity of water (EDW) and effective diffusivity of solids (EDS) for osmo-dehydrated cassava samples, with and without CaCl2, decreased as the concentration of the osmotic solutions was increased. However, in general, the inverse effect was obtained for plantain samples for EDW and EDS. Use of CaCl2 when applying OD reduced EDW and EDS in plantain and cassava chips. In general, it was observed that when increasing the concentration of the osmotic solution, oil absorption capacity decreased. Treatments that showed the lowest oil absorption were 45% sucrose OD in plantain chips pretreated with CaCl2 (11.49%) and fresh cassava chips with 45% sucrose OD (10.72%). The results and effectiveness will depend on food, process conditions and type of osmotic agent.

Pengaturan Ketebalan Irisan Ubi Kayu untuk Meningkatkan Rendemen dan Karakteristik Beras Siger (Tiwul Modifikasi

Beras Siger (Tiwul Modification) is cassava-based rice analogues which adopts the Tiwulprocessing but with sightings (more uniform, brighter colors) and flavor better. Currently allof variant Tiwul processed with granulation method known as Beras Siger and known blackBeras Siger, yellow Beras Siger, and white Beras Siger. The main difference of processingbetween Beras Siger variants is slice thickness of cassava to be used as raw material. Theresearch aims to gain the optimal of slice thickness of cassava to increasing the yield andcharacteristics of Beras Siger. The study was conducted using a completely randomizeddesign with four treatments of slice thickness (0.3 ± 0.05 cm; 1.0 ± 0.1 cm; 2.0 ± 0,1 cm; and3.5 ± 0.5 cm), with five replications. The results showed that cassava slices with thickness of0.3 ± 0.1 cm will produce Beras Siger with lower yield (20.75 ± 0.48%), lower HCN content(3.82 ± 1.03 ppm) and lower starch content (78.03 ± 0.26%) but has more white color (57,80± 1,29%), higher crude fiber (5.84 ± 0.18%) and higher dietary fiber conte nt (14.20 ±0.39%) than other treatments.Keywords: thickness, yield, characteristic, Beras Siger, modification Tiwul

Total carotenoid and hydrogen cyanide contents of three varieties of yellow cassava roots at different stages of cassava slices ( Abacha ) and shreds ( Nsisa ) production

Three varieties of yellow cassava UMUCASS 36 (TMS 01/1368), UMUCASS 37 (TMS 01/1412) and UMUCASS 38 (TMS 01/1371) were assessed for their potential usage in processing into acceptable cassava slices (Abacha) and cassava shreds (Nsisa). Total carotenoid and hydrogen cyanide contents were evaluated at the different stages of cassava slices) and cassava shreds productions. Results showed that the various processing stages reduced the total carotenoid and hydrogen cyanide contents of the yellow cassava root varieties. Total Carotenoid content losses were mainly incurred after the boiling and oven drying processes for cassava slices and cassava shreds respectively. Total carotenoid content of cassava slices (Abacha) after boiling ranged from 4.4 to 5.07μg/g (Total carotenoid content of 60.27 to 65.12%) while that of cassava shreds (Nsisa) after oven drying ranged from 2.07 to 2.33μg/g (Total carotenoid content of 64.6 to 65.86%). The Hydrogen cyanide content after boiling ranged from 5.55 to 6.92mg/kg (Hydrogen cyanide content of 38.69 to 40.46%) for cassava slices and 6.22 to 6.95mg/kg (Hydrogen cyanide content of 39.54 to 42.59%) for cassava shreds. Sensory evaluation results showed that UMUCASS 36 was the most preferred variety for the production of cassava slices (Abacha) having a general acceptability mean score of 8.00 while all the three varieties were generally preferred for the production of cassava shreds (Nsisa) having general acceptability mean scores which ranged from 7.10 to 7.25.Keywords: Yellow cassava, slices, shreds, production stages, total carotenoids

Microwave-hot air drying applied to selected cassava cultivars: drying kinetics and sensory acceptance

Summary The effects of three cassava cultivars produced in Brazil were assessed (IAC Espeto, IAC 14 and IAC Caapora) in order to obtain chips by precooking and hot air–microwave drying (70 °C, 95 W). The difference in the composition of cultivars has not influenced the drying of cassava slices. The drying kinetics presented a constant drying rate period followed by a decreasing drying rate with effective diffusion coefficient of 2.8–3.0 × 10−10 m2s−1. The hedonic means of all attributes ranged from ‘neither like nor dislike’ to ‘like moderately’. Therefore, the choice of the more suitable cultivar can be based on plant productivity and product yield. The IAC 14 cultivar resulted in the highest root production per plant, product mass per roots and chips yield.

Solar Drying Kinetics of Cass Ava Slices in a Mixed Flow Dryer

Abstract Drying characteristics of cassava slices was investigated in a mixed mode natural convection solar dryer to obtain a suitable mathematical model describing the drying. The average drying chamber temperature was between 34 ±2 °C and 50 ±1.8 °C, while 10 commonly used thin layer drying models were used for drying curve modelling. Coefficient of determination (R2) and root mean square error (RMSE) were used to determine the models performances. The drying curve of cassava slices showed a reduction of moisture content with increased drying time in the solar dryer, and the variation of moisture ratio exponentially decreased with increased drying time. The Midilli and Logarithmic models showed better fit to the experimental drying data of cassava slices. As compared with other models tested, there were no significant differences (p >0.05) in the R2 values obtained for the Midilli and Logarithmic models; hence, the Logarithmic model was preferable because of the lower RMSE. The diffusion mechanism could be used to describe the drying of cassava slices that was found to be in the falling rate period. A diffusion coefficient (Deff) of 1.22 × 10-8 m2 s-1 was obtained, which was within the established standard for food products.

PRAPEMANASAN MENINGKATKAN KERENYAHAN KERIPIK SINGKONG DAN UBI JALAR UNGU

Crispness as one of the important parameters for chips quality wants to be pursued. In this research, heat treatments before frying, such as steaming and boiling, were expected can help preparing the porous structure in the chips material before frying through the gelatinization mechanism. The porous structure is an important factor in crispness. Raw materials used were tuber crops, such as cassava and purple sweet potato. The aims of this study were to determine the effect of the heat treatments before frying on the chips crispness and obtain the heating process temperature and time that could produce chips with the best crispness. Chips crispness was analyzed using a rating test as organoleptic test and texture analyzer as physical test. Cassava and purple sweet potato slices steaming and boiling treatments before frying increased the chips crispness (P<0.05). Steaming of cassava slices for 5 minutes at a temperature of 100°C or boiling them for 3 minutes at a temperature of 95°C and steaming of purple sweet potato for 3 minutes at a temperature of 100°C or boiling them for 1.5 minutes at a temperature of 95°C before frying became the best time to improve the chips crispness organoleptically and physically compared with control. The treated cassava chips water and fat content changes didn’t affect their crispness.

Effect of Process Variables on Some Physical Properties and Hydrogen Cyanide Content of Dried Cassava Slices (“abacha”)

A 3-factor, 2-level full factorial experiment was designed and used to study the effect of some process variables (slice thickness, boiling time and drying temperature) on some physical properties and hydrogen cyanide content of dried cassava slices (‘Abacha’) Freshly harvested cassava roots were washed, boiled, peeled and divided into eight groups. Each group was sliced into a selected uniform thickness of 2.70 or 2.85 mm and soaked in water for 12 h at room temperature. After soaking, it was washed and rinsed twice with water before it was dried at the selected drying oven temperature of 50 or 70°C for 12h to obtain the dried cassava slices. These slices were subjected to moisture content, breaking force, swelling capacity and hydrogen cyanide content determinations. Coefficients of the factors generated from the multiple linear regression analyses were used to fit into mathematical models that could predict the response variables under the same experimental conditions. Factorial plots including main and interaction effects of independent variables on the responses were further used to explain the results. The three input variables exhibited significant effects (p<0.05) on the product characteristics.