@article{ajfst2016461,
author={{Sanni, Lateef A. and Oke, Oluseyi O. and Oladimeji, Faborode M. and Ogbozomivaze, Kolawole F.},
title={Thermal Properties and Energy Utilization of Cassava Meal in Conductive Rotary Drying},
journal={American Journal of Food Science and Technology},
volume={4},
number={6},
pages={160--167},
year={2016},
url={http://pubs.sciepub.com/ajfst/4/6/1},
issn={2333-4835},
abstract={In this study the thermal properties and drying behaviour of cassava meal in a conductive rotary dryer was investigated. Cassava flour and gelatinized <i>gari </i>were produced at drying temperatures of 70¡ãC and 90¡ãC, respectively. The activation energy of cassava meal was 49.52 kJ/mol, and the effective moisture diffusivity, thermal conductivity and heat capacity increased with temperature from 1.74x10<SUP>-10</SUP> to 4.51x10<SUP>-10</SUP> m<SUP>2</SUP>/s, 0.329 to 0.344 W/m¡ãC and 1.804 to 1.901 kJ/kg¡ãC, respectively. With increase in bulk density of cassava meal from 379.50¡À2.55 to 464.79¡À30.38 kg/m<SUP>3</SUP>, thermal diffusivity and specific energy consumption decreased from 4.81x10<SUP>-7</SUP> to 3.89x10<SUP>-7</SUP> m<SUP>2</SUP>/s and 618.88 to 456 kJ/kg, respectively. The thermal efficiency of the dryer was greater than 31% for both cassava flour and <i>gari</i>. Compared with previous works, performance of the conductive rotary dryer was satisfactory and upgrade of its design will make it suitable for application in the cassava processing industry.},
doi={10.12691/ajfst-4-6-1}
publisher={Science and Education Publishing}
}