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THROUGH‐CIRCULATION DRYING OF TAPIOCA ROOT
Author(s) -
CHIRIFE JORGE,
CACHERO RUBEN A.
Publication year - 1970
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1970.tb00931.x
Subject(s) - circulation (fluid dynamics) , manihot esculenta , air velocity , moisture , water content , air temperature , air dryer , chemistry , horticulture , pulp and paper industry , materials science , composite material , mechanics , thermodynamics , atmospheric sciences , geology , geotechnical engineering , biology , physics , engineering
SUMMARY— The drying characteristics of fresh/y harvested tapioca root (Manihot utilissima Pohl) from Posadas, Argentina, have been investigated in a laboratory through‐circulation dryer. Variables studied were bed depth (2‐12 cm), air velocity (2,300‐5,200 kg/(hr)(sq meter), and air temperature (55—100°Cl. Static pressure drops of air passing through beds of dried and wet slices also were investigated. Straight lines are obtained plotting on semilogarithmic paper the nondimensional moisture content (W‐We) (Wo‐We) against time. This allows deduction that a diffusional mechanism is controlling the drying rate. Factors to be considered in the design of a continuous through‐circulation dryer are given.