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    Determination of juice removal difficulty from mash cake in cassava mash dewatering operation

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    S12ArtKolawoleDeterminationNothomDev.pdf (111.3Kb)
    Date
    2012
    Author
    Kolawole, P.
    Agbetoye, L.A.S.
    Ogunlowo, A. S.
    Samuel, T.M.
    Type
    Journal Article
    Metadata
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    Abstract/Description
    Cassava processing equipment operators have limited knowledge; this militates against the success recorded in the research so far in cassava mash dewatering. New dewatering schemes to make food processing economical to handle are in progress. Common dewatering processes use a variety of mechanical means such as screw presses and belt presses. Experiments were conducted using three samples of TMS 4(2) 1425 variety while evaluating the difficulty of separating juice from mash cake. Average specific cake resistance (α) of 5×1011 m/kg was obtained confirming that it is moderately easy to dewatering.
    Permanent link to this item
    https://hdl.handle.net/20.500.12478/1565
    IITA Subjects
    Cassava
    Agrovoc Terms
    Mash Cake; Cassava; Mash; Dewatering; Cake Resistance; Cassava Juice; Flour; Separation
    Regions
    Africa; West Africa
    Countries
    Nigeria
    Journals
    Leonardo Electronic Journal of Practices and Technologies
    Collections
    • Journal and Journal Articles4835
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