Microwave–hot air drying applied to selected cassava cultivars: drying kinetics and sensory acceptance

• Published in: International journal of food science & technology Vol. 52; no. 2; pp. 389 - 397
• Main Authors: Gonçalves, Leticia Tinoco, Pereira, Nádia Rosa, Almeida, Selma Bergara, Freitas, Silvio de Jesus, Waldman, Walter Ruggeri
• Format: Journal Article
• Language: English
• Published: Oxford Wiley Subscription Services, Inc 01-02-2017
• Subjects: Air drying; Cassava; Chips; Composition effects; Diffusion coefficient; Drying; Drying agents; Food science; Kinetics; Manihot esculenta; microwave; Microwaves; Productivity; Roots; sensory evaluation; Sensory perception; snack foods; starch; ASW, Brazil
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/ijfs.13293

Summary
The effects of three cassava cultivars produced in Brazil were assessed (IAC Espeto, IAC 14 and IAC Caapora) in order to obtain chips by precooking and hot air–microwave drying (70 °C, 95 W). The difference in the composition of cultivars has not influenced the drying of cassava slices. The drying kinetics presented a constant drying rate period followed by a decreasing drying rate with effective diffusion coefficient of 2.8–3.0 × 10−10 m2s−1. The hedonic means of all attributes ranged from ‘neither like nor dislike’ to ‘like moderately’. Therefore, the choice of the more suitable cultivar can be based on plant productivity and product yield. The IAC 14 cultivar resulted in the highest root production per plant, product mass per roots and chips yield.
The choice of the more suitable cassava cultivar for production of dried chips can be based on plant production (productivity, resistance to disease and product yield), since different cultivars presented similar drying kinetics and resulted in products with similar quality.