Precoppe, Marcelo ORCID: https://orcid.org/0000-0002-7937-5782 (2023) Using multiphysics to simulate gari roasting process. [Video] (Unpublished)

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Abstract

Cassavais a staple food in Africa. Because it is highly perishable, the roots are processed into various more stable products and among them, gari is the most common one. Gari is a fermented gelatinized roasted cassava flour. Processing cassava roots into gari involve various steps but roasting is the most critical one as it is particularly labour and energy intensive and has a direct impact on product quality. The roasting process of cassava has never been simulated. We, therefore, used Multiphysics Simulation to enhance our understanding of the gari roasting process and to be able to optimize the equipment, reducing work drudgery and energy consumption. It will also assist in designing continuously operated roasting equipment, opposite to all existing gari roasting equipment that works in batches.

Item Type:	Video
Uncontrolled Keywords:	gari roasting
Subjects:	S Agriculture > S Agriculture (General) T Technology > TJ Mechanical engineering and machinery
Faculty / School / Research Centre / Research Group:	Faculty of Engineering & Science > Natural Resources Institute > Food & Markets Department Faculty of Engineering & Science Faculty of Engineering & Science > Natural Resources Institute Faculty of Engineering & Science > Natural Resources Institute > Centre for Food Systems Research Faculty of Engineering & Science > Natural Resources Institute > Centre for Food Systems Research > Food Waste & Postharvest Technology
Last Modified:	27 Nov 2024 14:56
URI:	http://gala.gre.ac.uk/id/eprint/38511

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