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A. S. Oyerinde


Drying characteristics of ground and fermented cassava mash called "gari" (a carbohydrate and staple food in Nigeria) were studied. Several properties such as drying rate, thermal conductivity, thermal diffusivity, specific heat capacity, and bulk density were investigated during the roasting of the mash. These properties were discovered to be influenced by the removal of moisture as the mash dries. The optimum initial moisture content was 46 % wb at 60 % Rh. The roasting chamber reaches a steady state temperature of 160 oC in 12 minutes before roasting while 5 kg of the wet cassava mash dried to a final moisture content of 9.8 % wb in 21 minutes. It was observed that as the moisture content reduces from 46 % to 9.8 %, the bulk density increased from 441.32 kg/m3 to 507.91 kg/m3, drying rate reduces from 2.64 to 0.54 kg/min and specific heat capacity reduces from 4.14 to 2.01 kJ/(kgK). The effects of the moisture removal on the studied parameters were thus discussed as the mash dries along the length of the dryer.

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