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
Abstract

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.  

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