The dry-frying process is the most
critical operation in the processing of cassava (Manihot
species)
into ‘gari”. The local technique of
‘Garification’ in batch operations was found to be most dependent on
prevailing processing temperature with
regular agitation. The temperatures of customised fryer was
recorded every 3 min of the
‘garification’ process until the process is completed. The moisture content
of dewatered 5 kg mash at 40-50%, was
reduced to an acceptable moisture content of 12.5% at
temperatures in the range of 27–165°C.
The energy profile was found to follow a particular profile of
dehumidification for the first 7 min,
evaporation cooking between 8 to 12 min, drying at about 15 to 22
min and frying for about 5 min before
cooling in a 30-35 min batch cycle. A swelling index of 3.4 as a
mark of good product was achieved. The
moisture content and the temperature were also influenced
by the particle size of the mash and
the cake density. These series of operation occurred
consecutively and are all dependent on
the prevailing temperature and duration of treatment. The
Energy profile can be used for small
and medium scale design, fabrication and processing of cassava
to obtain suitable product. It can also
form a precept to automation or as a complementary processing
technique in an emerging mechanized gari fryer.
Author
(s) Details
Duduyemi Oladejo
Department
of Chemical and Polymer Engineering, Lagos State University, Epe Campus Lagos,
Nigeria.
Okunzuwa Mark
Department
of Chemical and Polymer Engineering, Lagos State University, Epe Campus Lagos,
Nigeria.
K. A. Adedeji
Department
of Mechanical Engineering, Lagos State University, Epe Campus Lagos, Nigeria.
K. O. Oluoti
Department
of Chemical and Polymer Engineering, Lagos State University, Epe Campus Lagos,
Nigeria.
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