Effects of temperature and concentration of osmotic solution on osmotic dehydration kinetics of cassava
- Publication Type
- Poster
- Authors
- Ayetigbo, O; Latif, S; Abass, A; Müller, J
- Year of publication
- 2017
- Conference name
- GlobE Status Seminar 2017
- Conference location
- Berlin, Germany
- Conference date
- October 16-17, 2017
- Keywords
- cassava
Cassava can be considered an important food and commercial root crop in many parts of Africa and Asia. However, the high moisture content (ca. 70%) of cassava, predisposes it to rapid postharvest physiological deterioration, which undermines long-term storage and use. Osmotic dehydration (OD) is targeted at reducing water activity in cassava from high to intermediate levels, which can then, be subsequently dried off to safe moisture levels.
Involved persons
Involved institutions
- Institute of Agricultural Engineering
- Hohenheim Tropen
- Agricultural Engineering in the Tropics and Subtropics
- Institute of Agricultural Sciences in the Tropics (Hans-Ruthenberg-Institute)