Premium
Physical properties of cassava mash
Author(s) -
GEVAUDAN A.,
CHUZEL G.,
DIDIER S.,
ANDRIEU J.
Publication year - 1989
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/j.1365-2621.1989.tb00690.x
Subject(s) - desorption , starch , chemistry , water content , equilibrium moisture content , dry matter , differential scanning calorimetry , enthalpy , moisture , water activity , sorption , degree (music) , thermodynamics , calorimetry , food science , zoology , organic chemistry , adsorption , physics , geotechnical engineering , acoustics , engineering , biology
Summary Sorption and thermophysical properties (desorption curves, density and specific heat) of native and gelatinized cassava mash and of cassava starch were determined, in order to gain a better understanding of the heat and mass‐transfer phenomena involved in gari cooking and drying. Desorption isotherms of native cassava mash are given at four temperatures from 40 to 90°C; the experimental data were described using the GAB model with a maximum root mean square error (RMS) of 5%. The net desorption enthalpy, calculated from the desorption data, decreases from 902.0 to 80.2 kJ/kg when the moisture content increases from 0.04 to 0.24 kg of water/kg dry matter. Desorption curves are not significantly affected by the degree of gelatinization of the starch, but at constant water activity, native cassava mash has a higher equilibrium moisture content than the other samples. The density of cassava mash increases from 1239 to 1509 kg/m 3 when it is dehydrated from 51.8 to 6% (wet basis), and the specific heats of dry cassava starch and dry cassava mash, determined by differential scanning calorimetry, vary linearly over the temperature range ‐20°C to 96°C from 1.128 to 1.760 and from 0.979 to 1.591 kJ/kgxK.