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CHANGES IN the MOISTURE and CYANIDE CONTENTS of BITTER CASSAVA DURING ARTIFICIAL and SOLAR DRYING
Author(s) -
BORA PUSHKAR SINGH,
MARIATH MARIA MARTA RODRIGUES,
FIOREZE ROMEU,
NARAIN NARENDRA
Publication year - 1992
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1992.tb00198.x
Subject(s) - dehydration , cyanide , manihot esculenta , moisture , chemistry , water content , food science , botany , horticulture , biochemistry , organic chemistry , biology , geotechnical engineering , engineering
Bitter cassava (Manihot esculenta Crantz) dice (2 × 1 × 1 cm) were sun‐dried as well as dehydrated at 30, 45 and 60C with an air velocity of 300 ± 10 cm/min. the effect of drying on moisture removal and on the elimination of total cyanide was studied. Dehydration reduced the cyanide content at all temperatures. Rates of cyanide and moisture removal were fastest at 60C and decreased with dehydration temperature. Air circulation during dehydration facilitated cyanide reduction. Final moisture content depended on the drying temperature.