Natural and artificial drying of cassava

Detalhes bibliográficos
Autor(a) principal: Chieppe, F.
Data de Publicação: 2014
Outros Autores: Carvalho, V. D. de, Castro-Gómez, R., Cal-Vidal, J.
Tipo de documento: Artigo
Idioma: por
Título da fonte: Pesquisa Agropecuária Brasileira (Online)
Texto Completo: https://seer.sct.embrapa.br/index.php/pab/article/view/15758
Resumo: Three varieties of cassava (Manihot esculenta Crantz) with possibilities of utilization in alcohol production were submitted to natural (23 ± 2ºC) and artificial (40 and 60°C) drying. Roots of several sues were cut into slices of 0,5 cm thickness with diameters ranging from 2.5 cm to 6 cm. Typical curves of water loss as a function of slice diameters and specific surface were made for each variety at the experimental conditions. Drying rates were affected by the root variety. The starch content remained almost the same after each treatment, as indicated by chemical and microscopic analyses. These results are of interest in the application of drying techniques for cassava preservation during handling and storage at the alcohol production plants.
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spelling Natural and artificial drying of cassavaSecagem ambiental e artificial de mandiocacassava; drying of cassava; preservation techniquesmandioca; secagem; técnicas de preservaçãoThree varieties of cassava (Manihot esculenta Crantz) with possibilities of utilization in alcohol production were submitted to natural (23 ± 2ºC) and artificial (40 and 60°C) drying. Roots of several sues were cut into slices of 0,5 cm thickness with diameters ranging from 2.5 cm to 6 cm. Typical curves of water loss as a function of slice diameters and specific surface were made for each variety at the experimental conditions. Drying rates were affected by the root variety. The starch content remained almost the same after each treatment, as indicated by chemical and microscopic analyses. These results are of interest in the application of drying techniques for cassava preservation during handling and storage at the alcohol production plants.Três variedades de mandioca (Manihot esculenta Crantz) com possibilidades de utilização na produção de álcool foram submetidas a desidratação ambiental (23 ± 2ºC) e artificial (40 e 60°C). As raízes, de tamanhos diversos, foram cortadas em fatias de 0,5 cm de espessura, com diâmetros variando entre 2,5 cm e 6 cm. Curvas típicas de perda de água em função dos diâmetros e superfície específica foram obtidas para cada variedade, nas condições experimentais sob estudo. As curvas de velocidade de secagem revelam diferenças significativas na cinética de remoção de água, para as diferentes variedades. Além da análise de secagem, foram avaliados os teores de amido para cada caso, não tendo sido encontradas perdas significativas nos métodos de secagem utilizados. Estes resultados são de interesse na aplicação de técnicas de desidratação na preservação de mandioca utilizável nas usinas de álcool.Pesquisa Agropecuaria BrasileiraPesquisa Agropecuária BrasileiraChieppe, F.Carvalho, V. D. deCastro-Gómez, R.Cal-Vidal, J.2014-04-16info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://seer.sct.embrapa.br/index.php/pab/article/view/15758Pesquisa Agropecuaria Brasileira; v.17, n.4, abr. 1982; 583-597Pesquisa Agropecuária Brasileira; v.17, n.4, abr. 1982; 583-5971678-39210100-104xreponame:Pesquisa Agropecuária Brasileira (Online)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPAporhttps://seer.sct.embrapa.br/index.php/pab/article/view/15758/9812info:eu-repo/semantics/openAccess2014-04-16T13:24:07Zoai:ojs.seer.sct.embrapa.br:article/15758Revistahttp://seer.sct.embrapa.br/index.php/pabPRIhttps://old.scielo.br/oai/scielo-oai.phppab@sct.embrapa.br || sct.pab@embrapa.br1678-39210100-204Xopendoar:2014-04-16T13:24:07Pesquisa Agropecuária Brasileira (Online) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false
dc.title.none.fl_str_mv Natural and artificial drying of cassava
Secagem ambiental e artificial de mandioca
title Natural and artificial drying of cassava
spellingShingle Natural and artificial drying of cassava
Chieppe, F.
cassava; drying of cassava; preservation techniques
mandioca; secagem; técnicas de preservação
title_short Natural and artificial drying of cassava
title_full Natural and artificial drying of cassava
title_fullStr Natural and artificial drying of cassava
title_full_unstemmed Natural and artificial drying of cassava
title_sort Natural and artificial drying of cassava
author Chieppe, F.
author_facet Chieppe, F.
Carvalho, V. D. de
Castro-Gómez, R.
Cal-Vidal, J.
author_role author
author2 Carvalho, V. D. de
Castro-Gómez, R.
Cal-Vidal, J.
author2_role author
author
author
dc.contributor.none.fl_str_mv

dc.contributor.author.fl_str_mv Chieppe, F.
Carvalho, V. D. de
Castro-Gómez, R.
Cal-Vidal, J.
dc.subject.por.fl_str_mv cassava; drying of cassava; preservation techniques
mandioca; secagem; técnicas de preservação
topic cassava; drying of cassava; preservation techniques
mandioca; secagem; técnicas de preservação
description Three varieties of cassava (Manihot esculenta Crantz) with possibilities of utilization in alcohol production were submitted to natural (23 ± 2ºC) and artificial (40 and 60°C) drying. Roots of several sues were cut into slices of 0,5 cm thickness with diameters ranging from 2.5 cm to 6 cm. Typical curves of water loss as a function of slice diameters and specific surface were made for each variety at the experimental conditions. Drying rates were affected by the root variety. The starch content remained almost the same after each treatment, as indicated by chemical and microscopic analyses. These results are of interest in the application of drying techniques for cassava preservation during handling and storage at the alcohol production plants.
publishDate 2014
dc.date.none.fl_str_mv 2014-04-16
dc.type.none.fl_str_mv
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://seer.sct.embrapa.br/index.php/pab/article/view/15758
url https://seer.sct.embrapa.br/index.php/pab/article/view/15758
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://seer.sct.embrapa.br/index.php/pab/article/view/15758/9812
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Pesquisa Agropecuaria Brasileira
Pesquisa Agropecuária Brasileira
publisher.none.fl_str_mv Pesquisa Agropecuaria Brasileira
Pesquisa Agropecuária Brasileira
dc.source.none.fl_str_mv Pesquisa Agropecuaria Brasileira; v.17, n.4, abr. 1982; 583-597
Pesquisa Agropecuária Brasileira; v.17, n.4, abr. 1982; 583-597
1678-3921
0100-104x
reponame:Pesquisa Agropecuária Brasileira (Online)
instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
instname_str Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron_str EMBRAPA
institution EMBRAPA
reponame_str Pesquisa Agropecuária Brasileira (Online)
collection Pesquisa Agropecuária Brasileira (Online)
repository.name.fl_str_mv Pesquisa Agropecuária Brasileira (Online) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
repository.mail.fl_str_mv pab@sct.embrapa.br || sct.pab@embrapa.br
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