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Artigo Produção Nacional Revisado por pares

BIBTEX RIS

Microwave–hot air drying applied to selected cassava cultivars: drying kinetics and sensory acceptance

2016; Wiley; Volume: 52; Issue: 2 Linguagem: Inglês

10.1111/ijfs.13293

1365-2621

Leticia Tinoco Gonçalves, Nádia Rosa Pereira, Selma Bergara Almeida, Sílvio de Jesus Freitas, Walter R. Waldman,

Agricultural and Food Sciences

Summary The effects of three cassava cultivars produced in Brazil were assessed ( IAC Espeto, IAC 14 and IAC Caapora) in order to obtain chips by precooking and hot air–microwave drying (70 °C, 95 W). The difference in the composition of cultivars has not influenced the drying of cassava slices. The drying kinetics presented a constant drying rate period followed by a decreasing drying rate with effective diffusion coefficient of 2.8–3.0 × 10 −10 m 2 s −1 . The hedonic means of all attributes ranged from ‘neither like nor dislike’ to ‘like moderately’. Therefore, the choice of the more suitable cultivar can be based on plant productivity and product yield. The IAC 14 cultivar resulted in the highest root production per plant, product mass per roots and chips yield.