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RESUMO -1 , 0.0166 m 3 kg -1 s -1 , 0.0183 m 3 kg -1 s -1 , 0.0199 m 3 kg -1 s -1 and 0.0206 m 3 kg -1 s -1 ). The drying process was carried out in a conventional dryer tray and the drying times, instrumental color parameters (lightness - L*; a* and b* coordinates), titratable acidity and pH of the flour samples obtained after grinding the dehydrated cassava peels from each drying test were evaluated. The temperature increase resulted in a tendency to bleach the material, and a slight variation was observed for titratable acidity and pH in the samples. Temperature and air flow speed affected the drying kinetics, since their increase reduced the time for drying the cassava peels. The minimum drying time (420 min.) was reached when the dryer temperature was set to 67°C and the air flow to 0.0183 m 3 kg -1 s -1 . This was considered the ideal setting, because it minimized the processing time, without altering the product features. The Crank model for plane geometry fitted well the experimental data obtained from the cassava peel drying process.

Secagem convencional de casca de mandioca proveniente de resíduos de indústria de amido