dc.contributor.author |
Mwape, Mwewa Chikonkolo
|
|
dc.contributor.author |
Parmar, Aditya
|
|
dc.contributor.author |
Roman, Franz
|
|
dc.contributor.author |
Azouma, Yaovi Ouezou
|
|
dc.contributor.author |
Emmambux, Mohammad Naushad
|
|
dc.contributor.author |
Hensel, Oliver
|
|
dc.date.accessioned |
2024-05-23T11:20:43Z |
|
dc.date.available |
2024-05-23T11:20:43Z |
|
dc.date.issued |
2023-10 |
|
dc.description |
DATA AVAILABILITY STATEMENT : Data is available on request. |
en_US |
dc.description.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 (MCwb). 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 0.35Wm1 C1, 1207.72 to 1223.09 kgm3, 2849.95 to 2883.17 J kg1 C, and 9.62 108 to 9.76 108 m2 s1, respectively, at fermentation temperatures and MCwb 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 m1 C1, 1490.07 to 1511.11 kg m3, 1827.71 to 1882.61 J kg1 C and 9.64 108 to 1.15 108 m2 s1, 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. |
en_US |
dc.description.department |
Consumer Science |
en_US |
dc.description.librarian |
am2024 |
en_US |
dc.description.sdg |
SDG-02:Zero Hunger |
en_US |
dc.description.sdg |
SDG-07:Affordable and clean energy |
en_US |
dc.description.sponsorship |
The Germany Federal Ministry of Education and Research and the European Union’s Long-Term Joint European Union-African Union Research and Innovation Partnership on Renewable Energy (LEAPRE) for the SunGari project. |
en_US |
dc.description.uri |
https://www.mdpi.com/journal/energies |
en_US |
dc.identifier.citation |
Mwape, M.C.; Parmar, A.; Roman, F.; Azouma, Y.O.; Emmambux, N.M.; Hensel, O.
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. Energies 2023, 16,
6836. https://DOI.org/10.3390/en16196836. |
en_US |
dc.identifier.issn |
1996-1073 (online) |
|
dc.identifier.other |
10.3390/en16196836 |
|
dc.identifier.uri |
http://hdl.handle.net/2263/96200 |
|
dc.language.iso |
en |
en_US |
dc.publisher |
MDPI |
en_US |
dc.rights |
© 2023 by the authors.
Licensee MDPI, Basel, Switzerland.
This article is an open access article
distributed under the terms and
conditions of the Creative Commons
Attribution (CC BY) license. |
en_US |
dc.subject |
Energy modeling |
en_US |
dc.subject |
Density |
en_US |
dc.subject |
Thermal conductivity |
en_US |
dc.subject |
Thermal diffusivity |
en_US |
dc.subject |
Specific heat capacity |
en_US |
dc.subject |
Regression models |
en_US |
dc.subject |
Multivariate |
en_US |
dc.subject |
Gari (Gelatinized cassava mash) |
en_US |
dc.subject |
Cassava mash (Manihot esculenta Crantz) |
en_US |
dc.subject |
SDG-02: Zero hunger |
en_US |
dc.subject |
SDG-07: Affordable and clean energy |
en_US |
dc.title |
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 |
en_US |
dc.type |
Article |
en_US |