DRYING BEHAVIOUR OF CASSAVA (MANIHOT ESCULENTA) CHIPS by Saheeda Mujaffar and Amanda Lalla

Drying of cassava (Manihot esculenta Crantz) chips of two sizes (S1 3 x 2 x 1cm and S2 0.8 x 0.6 x 0.4 cm) was carried out in a natural convection (less than 0.5 m/s) cabinet type dryer at 60°C. The moisture content of chips was reduced from 1.69 g H2O/g DM (62.8% wb) to 0.07 g H2O/g DM (6.2% wb) and the rate of decline in moisture was significantly affected by piece size. Equilibrium moisture values were attained after 15h for the larger chips (S1) and within 8h of drying for the smaller chips (S2). Drying to a safe moisture content of 13% (wb) could be achieved after 8h for the larger chips and 3.5h for the smaller chips. Drying of all samples occurred in the falling rate period only and drying described through the drying rate constants (k1). Curve fitting of the moisture ratio (MR) data resulted in the development of mathematical models to predict the extent of drying with respect to drying time. The composition of the dried chips was assessed, and the cyanide content of the dried chips was well below the maximum acceptable limit. While size did not affect overall appearance and quality of the dried product, the smaller chip size would be recommended for cassava export based on the rapid drying.

[@neilpremchan8792]

Excellent presentation. Understanding the drying behaviour of plant material is very important as it helps in designing efficient drying systems and can predict how well food material can be dried. By accomplishing this food can be preserved by drying more easily and effectively. This was an excellent research as it mathematically explained the principles of drying cassava chips as a product to be exported.

[@okekejohn8308]

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