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Drying characteristics and
engineering properties of fermented ground cassava
J. T. Nwabanne
Department
of Chemical Engineering, Nnamdi Azikiwe University, P.M.B
5025, Awka, Nigeria. E-mail:
joe_nwabanne@yahoo.com. Tel: 2348023066460.
Accepted
24 December, 2008 |
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The effect of variety on the drying and engineering
properties of fermented ground cassava was studied in order
to generate data for design and optimum performance of
various dryers used in cassava processing. This research
attempts to provide data on the engineering properties such
as moisture content, specific heat capacity, thermal
conductivity, thermal diffusivity and bulk density. One
native cultivar and two high yield improved cultivars (TMS
30572 and NR 8082) were used for this study. The specific
heat capacity obtained ranged from 1.40 to 1.45 KJ/Kg K and
for bone dry fermented ground cassava. The average thermal
conductivity obtained was 0.24 W/MK. The bulk density,
specific heat capacity, and thermal conductivity increased
with increase in moisture content while thermal diffusivity
decreased as moisture content increased.
Key
word:
Density, thermal conductivity, thermal diffusivity, specific
heat capacity, fermented ground cassava. |
