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Identification of critical versus robust processing unit operations determining the physical and biochemical properties of cassava‐based semolina (gari)
Author(s) -
Escobar Andrés,
Rondet Eric,
Dahdouh Layal,
Ricci Julien,
Akissoé Noël,
Dufour Dominique,
Tran Thierry,
Cuq Bernard,
Delalonde Michèle
Publication year - 2021
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14857
Subject(s) - roasting , flavour , food science , pressing , mathematics , quality (philosophy) , fermentation , chemistry , biochemistry , physics , quantum mechanics
By comparing two process scales for elaboration of gari, we evaluated which unit operations are sensitive to process scale, and hence critical in determining the quality of the end‐product, and which operations result in similar end‐product quality independently of process scale.