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    Physical properties of cassava grits before and after pneumatic drying

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    Journal of Food Process Engineering.gif (9.795Kb)
    Date
    2016-04-20
    Author
    Romuli, S.
    Abass, A.
    Müller, Joachim
    Type
    Journal Article
    Target Audience
    Scientists
    Metadata
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    Abstract/Description
    Particle characteristics are crucial knowledge to improve the process chain of cassava flour. Wet and dry grits, as the intermediate products, were investigated in this study. With respect to particle size, wet grits were predominately (66.7%) obtained between mesh size 0.50 and 1.00 mm, while dry grits (28.4%) were between 0.09 and 0.25 mm. Higher moisture content of wet grits generally resulted in higher bulk density, static and dynamic angle of repose, but lower particle density and porosity than dry grits. Plywood typically led to the highest coefficient of static friction of both, wet and dry grits. The transported mass and air velocity fitted well into a sigmoidal model. Due to particle size, terminal velocity of wet and dry grits ranged from 1.07 to 4.25 m/s and from 0.88 to 2.87 m/s, respectively, whereas conveying velocity ranged from 1.23 to 6.47 m/s and from 1.02 to 3.70 m/s.
    https://dx.doi.org/10.1111/jfpe.12397
    Multi standard citation
    Permanent link to this item
    https://hdl.handle.net/20.500.12478/858
    Digital Object Identifier (DOI)
    https://dx.doi.org/10.1111/jfpe.12397
    IITA Subjects
    Cassava
    Agrovoc Terms
    Cassava; Grating; Pneumatic; Postharvesting
    Regions
    Africa
    Journals
    Journal of Food Process Engineering
    Collections
    • Journal and Journal Articles4835
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