Cassava pellets: processing condition, physical & mechanical properties
| AUTHOR | Kayode, Oje; Oluyemisi, Adejumo; Kayode Oje et al. |
| PUBLISHER | LAP Lambert Academic Publishing (02/21/2013) |
| PRODUCT TYPE | Paperback (Paperback) |
Description
Cassava starch is a better substitute for maize starch but processing of cassava starch into pellet is a better form of handling. Thus, this study to investigate the effects of some machine parameters and the moisture content of preparation of cassava dough on some physical and mechanical properties of cassava pellets Result shows that quality pellets can be obtained when cassava dough is conditioned into moisture contents level of above 48.5%wb and moisture content level of below 55.5%wb. The study shows that cassava dough can successfully be used to obtain quality cassava pellets.
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Product Details
ISBN-13:
9783659311567
ISBN-10:
3659311561
Binding:
Paperback or Softback (Trade Paperback (Us))
Content Language:
English
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Page Count:
72
Carton Quantity:
110
Product Dimensions:
6.00 x 0.17 x 9.00 inches
Weight:
0.26 pound(s)
Country of Origin:
US
Subject Information
BISAC Categories
Technology & Engineering | General
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publisher marketing
Cassava starch is a better substitute for maize starch but processing of cassava starch into pellet is a better form of handling. Thus, this study to investigate the effects of some machine parameters and the moisture content of preparation of cassava dough on some physical and mechanical properties of cassava pellets Result shows that quality pellets can be obtained when cassava dough is conditioned into moisture contents level of above 48.5%wb and moisture content level of below 55.5%wb. The study shows that cassava dough can successfully be used to obtain quality cassava pellets.
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$62.84