Precoppe, Marcelo ORCID: https://orcid.org/0000-0002-7937-5782 (2020) Low-drudgery novel press for cassava dewatering. Manual. Natural Resources Insitute, University of Greenwich, London, University of Greenwich.

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Abstract

During cassava processing, the roots are peeled, washed, and grated into a mash. The mash is dewatered, and the press cake subsequently pulverized before being introduced to a dryer. The dried product is in the end milled into flour. Dewatering is a solid-liquid separation. For cassava it is usually done with presses, thus it uses a mechanical compression method, also referred to as expression. In this process, water is squeezed out from the cassava by mechanical action. Dewatering is an important step in cassava processing because it substantially reduces the amount of water that would otherwise need to be removed by drying, a much more energy-intensive process. To remove 1 kg of water from the cassava mash by mechanical dewatering, 60 kJ of energy is needed. To remove the same amount of water by drying, 6000 kJ of energy is needed. For this reason, as much moisture as possible should be removed mechanically before the material is sent to the dryer. Different types of presses are used to dewater cassava, but most of the small size enterprises use a screw operated press, or a jack operated press, equipment notorious for its work drudgery. The objective of this work was to develop a novel design of press, of similar capacity and cost but with much lower work drudgery.

Item Type:	Monograph (Manual)
Uncontrolled Keywords:	dewatering; cassava
Subjects:	S Agriculture > S Agriculture (General) T Technology > TJ Mechanical engineering and machinery
Faculty / School / Research Centre / Research Group:	Faculty of Engineering & Science Faculty of Engineering & Science > Natural Resources Institute Faculty of Engineering & Science > Natural Resources Institute > Food & Markets Department
Related URLs:	Organisation
Last Modified:	16 Feb 2024 08:56
URI:	http://gala.gre.ac.uk/id/eprint/34868

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