Development of a pilot scale energy efficient flash dryer for cassava flour

• DOI: 10.1016/j.resenv.2023.100117
• Publication Date: 2023-03-08T16:48:53Z
• Authors: Suraju A. Adegbite; Wahabi B. Asiru; Murat Sartas; Thierry Tran; Alejandro L. Taborda; Arnaud Chapuis; Makuachwuku Ojide; Adebayo Abass
• Keywords: séchage; P05 - Ressources énergétiques et leur gestion; http://aims.fao.org/aos/agrovoc/c_2cb45772; 0211 other engineering and technologies; 02 engineering and technology; TD194-195; 7. Clean energy; cassava; 12. Responsible consumption; Q02 - Traitement et conservation des produits alimentaires; energy consumption; pollution; GE1-350; dryers; energy efficiency; 2. Zero hunger; traitement des aliments; environmental engineering; Environmental effects of industries and plants; efficacité énergétique; Specific energy consumption; séchoir; High quality cassava flour; Environmental sciences; Energy efficiency; Flash dryer; http://aims.fao.org/aos/agrovoc/c_2402; http://aims.fao.org/aos/agrovoc/c_37969; http://aims.fao.org/aos/agrovoc/c_2401; flours

Cassava's transformation into an industrial raw material necessitates new processing techniques that improve quality while lowering costs.Drying has been identified as a major bottleneck in the production of high-quality cassava flour (HQCF) and expansion its application Sub-Sahara African.This triggered efforts towards developing energy-efficient flash dryer for flour/starch at small scale.A scaled-up version prototype installed International Center Tropical Agriculture (CIAT), Cali, Colombia, was built Federal Institute Industrial Research, Oshodi, (FIIRO), Lagos, Nigeria based on numerical modeling.Excel tools developed by CGIAR (RTB) scientists were used to design components using locally sourced materials.The automation system allows operational flexibility, increased energy efficiency reduced cost.It features longer drying tube (22.5 m), compact improved heat exchanger, larger blower higher air velocity, high air/product ratio, thereby optimizing efficiency.The evaluated with mechanically dewatered mash (wet cake) dried temperature 180 • C velocity 13 m/s.The initial moisture content wet cake 47.06 % wb, which 9.6 wb product.Using capacity 298.0 kg per hour, output 186.34 product achieved, resulting 80.8 specific consumption 2570 kJ/kg final 4560 water evaporated water.These results revealed is efficient suitable small-scale enterprises.Its use can reduce costs expand global market opportunity flour.