Determination and Modeling of Proximate and Thermal Properties of De-Watered Cassava Mash ( Manihot esculenta Crantz) and Gari ( Gelatinized cassava mash ) Traditionally Processed (In Situ) in Togo

Mwewa Chikonkolo Mwape (), Aditya Parmar, Franz Roman, Yaovi Ouézou Azouma, Naushad M. Emmambux and Oliver Hensel
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Mwewa Chikonkolo Mwape: Department of Agricultural and Biosystems Engineering, University of Kassel, Nordbahnhoftstraße 1a, 37213 Witzenhausen, Germany
Aditya Parmar: Natural Resources Institute, University of Greenwich, Central Avenue, Chatham Maritime, Kent ME4 4TB, UK
Franz Roman: Department of Agricultural and Biosystems Engineering, University of Kassel, Nordbahnhoftstraße 1a, 37213 Witzenhausen, Germany
Yaovi Ouézou Azouma: Ecole Supérieure d’Agronomie, Université de Lomé, Lomé BP 1515, Togo
Naushad M. Emmambux: Department of Consumer and Food Sciences, University of Pretoria, Private Bag X20, Hatfield 0028, South Africa
Oliver Hensel: Department of Agricultural and Biosystems Engineering, University of Kassel, Nordbahnhoftstraße 1a, 37213 Witzenhausen, Germany

Energies, 2023, vol. 16, issue 19, 1-22

Abstract: The roasting process of Gari ( Gelatinized cassava mash ), a shelf-stable cassava product, is energy-intensive. Due to a lack of information on thermal characteristics and scarcity/rising energy costs, heat and mass transfer calculations are essential to optimizing the traditional gari procedure. The objective of this study was to determine the proximate, density, and thermal properties of traditionally processed de-watered cassava mash and gari at initial and final processing temperatures and moisture contents ( MC wb ). The density and thermal properties were determined using proximate composition-based predictive empirical models. The cassava mash had thermal conductivity, density, specific heat capacity, and diffusivity of 0.34 to 0.35 W m −1 °C −1 , 1207.72 to 1223.09 kg m −3 , 2849.95 to 2883.17 J kg −1 °C, and 9.62 × 10 −8 to 9.76 × 10 −8 m 2 s −1 , respectively, at fermentation temperatures and MC wb of 34.82 to 35.89 °C and 47.81 to 49%, respectively. The thermal conductivity, density, specific heat capacity and diffusivity of gari, ranged from 0.27 to 0.31 W m −1 °C −1 , 1490.07 to 1511.11 kg m −3 , 1827.71 to 1882.61 J kg −1 °C and 9.64 × 10 −8 to 1.15 × 10 −8 m 2 s −1 , respectively. Correlation of all the parameters was achieved, and the regression models developed showed good correlation to the published models developed based on measuring techniques.

Keywords: energy modeling; density; thermal conductivity; thermal diffusivity; specific heat capacity; regression models; multivariate (search for similar items in EconPapers)
JEL-codes: Q Q0 Q4 Q40 Q41 Q42 Q43 Q47 Q48 Q49 (search for similar items in EconPapers)
Date: 2023
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