Size Reduction of Cassava Chips and the Drying Rate
Effect of size reduction of cassava chips on the drying rate of cassava was investigated. The research covers physical ,chemical and dehydration operations. The sweet cassava variety (Boddeji Wata Uku) was used for the study which is prominent in Adamawa state, Nigeria and contains low level of cyanide content. Duplicate samples were used throughout the study and the values obtained were found to be significantly different from each other at (p < 0.05).The samples used has a constant surface area of 2.5mm by 2.5mm( 6.25mm2) with varying thicknesses of 3mm, 5mm, and 7mm were subjected o drying through the natural unconvectionalise temperature. It was observed that 3mm thickness had a higher rate of moisture loss of 0.64kgH2Ohr, 5mm had 0.46kgH2O/hr, while 7mm had the lowest of 0.40kgH2O/hr at an average intensity of insulation of 40.5oC,velocity of air 40m/s and relative humidity of 62%.The observed result was due to the increase in surface area and also the difference in the effective diffusitivities of the chips, however drying was achieved at the 7hrs for 3mm and 9hrs for both 5mm and 7mm .The final dried products were found to have a moisture content of 11.2%-12%.
Keywords: Size reduction, cassava chips, drying rate