Effect of variety on the heat transfer coefficient during drying of fermented ground cassava

Abstract

The effect of variety on the heat transfer coefficient of four cassava cultivars (TMS 30555, TMS 30572, NR 8082 and one Native type) was investigated. The cultivars were dried at an air temperature of 142 °C, air velocity of 1.397 m/s-1 and relative humidity of 55%. The heat transfer coefficient obtained varied from 0.0622 to 0.0725 kJ kg s °C. The heat transfer coefficient varied for some cultivars, while some cultivars had close heat transfer coefficient. NR 8082 had the lowest heat transfer coefficient while TMS 30555 had the highest heat transfer coefficient. The cultivars with high heat transfer coefficient were found to have low bulk density, smaller particle diameter, high drying rate, low specific heat capacity and high carbohydrate fat and protein contents than other cultivars. © 2007 Institute of Food Science and Technology Trust Fund.