Natural and artificial drying of cassava

Abstract

Three varieties of cassava (Manihot esculenta Crantz) with possibilities of utilization in alcohol production were submitted to natural (23 ± 2ºC) and artificial (40 and 60°C) drying. Roots of several sues were cut into slices of 0,5 cm thickness with diameters ranging from 2.5 cm to 6 cm. Typical curves of water loss as a function of slice diameters and specific surface were made for each variety at the experimental conditions. Drying rates were affected by the root variety. The starch content remained almost the same after each treatment, as indicated by chemical and microscopic analyses. These results are of interest in the application of drying techniques for cassava preservation during handling and storage at the alcohol production plants.