TY  - JOUR
T1  - Mathematical Modelling of the Garification of  Fermented Cassava Mash
AU - , E.C. Osoka AU - , B.I. Oruh 
JO  - Journal of Food Technology
VL  - 5
IS  - 2
SP  - 139
EP  - 142
PY  - 2007
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2007.139.142
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2007.139.142
KW  - Gari
KW  -gelatinization
KW  -drying
KW  -fermented cassava mash
KW  -fick’s equation
AB  - The drying kinetics of fermented cassava mash (gari), during the falling rate period, was studied in three dimensions, with respect to the progression of a drying front that has its geometry evolving axis-symmetrically in a direction towards the center of the particle and progresses at the same rate as the rate of removal of moisture from the particle. The model equation based on Fick&#8217;s second law was solved numerically in spherical coordinates and the average moisture content for each incremental interval (in dimensionless terms) plotted against dimensionless time values. The moisture content versus time curve had a good fit (R<SUP>2</SUP> = 0.9997) with a model of the general form, MR = A exp (-kt<SUP>n</SUP>). The model was validated by using it to fit kinetic data from the drying of cassava particulate in a fluidized bed at 50°C.
ER  -