Recent Trends in the Pre-Drying, Drying, and Post-Drying Processes for Cassava Tuber: A Review

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41340%2F24%3A100843" target="_blank" >RIV/60460709:41340/24:100843 - isvavai.cz</a>

Result on the web

<a href="https://doi.org/10.3390/foods13111778" target="_blank" >https://doi.org/10.3390/foods13111778</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/foods13111778" target="_blank" >10.3390/foods13111778</a>

Result language

angličtina

Original language name

Recent Trends in the Pre-Drying, Drying, and Post-Drying Processes for Cassava Tuber: A Review

Original language description

Cassava tuber is an essential staple crop in tropical regions with versatile applications in the food, feed, and industrial sectors. However, its high moisture content and perishable nature necessitate efficient preservation methods to extend its shelf life and enhance its value. Pre-drying, drying, and post-drying processes play pivotal roles in maintaining the quality and usability of cassava products. This review comprehensively examines the current status and future directions in the pre-drying, drying, and post-drying processes of cassava tuber. Various pre-drying or pretreatment methods and drying techniques are evaluated for their impacts on drying kinetics and product quality. Additionally, challenges and limitations in achieving high-quality processing of cassava flour are identified. Future directions in cassava drying methods emphasize the integration of combined pre-drying and drying techniques to optimize resource utilization and processing efficiency. Furthermore, the adoption of advanced online measurement and control technologies in drying equipment is highlighted for real-time monitoring and optimization of drying parameters. The importance of optimizing existing processes to establish a comprehensive cassava industrial chain and foster the development of the cassava deep-processing industry is emphasized. This review provides valuable insights into the current trends and future prospects in cassava drying technologies, aiming to facilitate sustainable and efficient utilization of cassava resources for various applications.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

—

Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2024

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Foods

ISSN

2304-8158

e-ISSN

2304-8158

Volume of the periodical

13

Issue of the periodical within the volume

JUN 2024

Country of publishing house

CH - SWITZERLAND

Number of pages

23

Pages from-to

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UT code for WoS article

001245717100001

EID of the result in the Scopus database

2-s2.0-85195866448