Natural drying of cassava
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International Center for Tropical Agriculture
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A trend exists for using natural dried cassava as an animal feed. However, the technology of cassava drying is not well developed. The rate at which cassava dries when placed in the open air depends on the drying system, the relative humidity, the air temperature and the wind velocity. Particles in the form of rectangular bars (0.8 x 0.8 x 5.0 cm) dry much more rapidly than standard sliced chips. The drying rate can further be increased by placing the bars in horizontal or better, vertical wire mesh trays. These drying systems utilize the available energy of the air more efficiently to evaporate the water. (AS)
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manihot esculenta, cassava chips, drying, temperature, water content, cassava products, climatic requirements, composition, cultivation, dried roots, processed products, processing, starch crops