Effects of temperature and concentration of osmotic solution on osmotic dehydration kinetics of cassava

Publikations-Art

Poster

Autoren

Ayetigbo, O; Latif, S; Abass, A; Müller, J

Erscheinungsjahr

2017

Tagungsname

GlobE Status Seminar 2017

Tagungsort

Berlin, Germany

Tagungsdatum

October 16-17, 2017

Schlagworte

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.