Ayetigbo Oluwatoyin, Latif Sajid, Idris Waill, Müller Joachim. 2023. Physical properties of white-fleshed and yellow-fleshed cassava (Manihot esculenta) foam powder. Powder Technology, 420:118366, 12 p.
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Résumé : This study evaluated the physical properties of cassava foam powder (CFP) produced from white and yellow cassava by foam mat drying, and compared them with cassava pulp powder (CPP). Cassava foams were prepared, dried and milled to foam powder. The white CFP and yellow CFP had a true density of 1.466 g/cm3 and 1.534 g/cm3, respectively. The flow properties determined include Carr's index (CI), angle of repose (θ) and coefficient of static friction (μs). Micrographs of the CFP revealed that the foam powders were irregular, coalesced, and larger in size than CPP. The rehydration kinetics showed an estimated equilibrium water gain (WGeq) of 0.725–1.680 g/g at temperatures between 30 °C and 70 °C. Adsorption isotherm of the powders was best fit by the Halsey model. There were significant correlations between packed density and angle of repose (r = 0.972), CI (r = 0.970) and mean particle size (r = −0.957).
Mots-clés Agrovoc : composition des aliments, propriété physicochimique, manioc, poudre, Manihot esculenta
Mots-clés libres : Foam mat drying, Physical properties, Cassava, Foam powder, Adsorption isotherm, Rehydration
Classification Agris : Q04 - Composition des produits alimentaires
Q01 - Sciences et technologies alimentaires - Considérations générales
Champ stratégique Cirad : CTS 3 (2019-) - Systèmes alimentaires
Agences de financement hors UE : Bundesministerium für Bildung und Forschung
Projets sur financement : (DEU) CassavaUpgrade
Auteurs et affiliations
- Ayetigbo Oluwatoyin, CIRAD-PERSYST-UMR Qualisud (FRA) - auteur correspondant
- Latif Sajid, University of Hohenheim (DEU)
- Idris Waill, University of Hohenheim (DEU)
- Müller Joachim, Universität Hohenheim (DEU)
Source : Cirad-Agritrop (https://agritrop.cirad.fr/604213/)
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