Experimental study and modelling of a filtration–consolidation step: Towards the development of a design tool for cassava dewatering-Reference-Cited by-同舟云学术

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Experimental study and modelling of a filtration–consolidation step: Towards the development of a design tool for cassava dewatering

Published:2023-04 Issue: Volume:342 Page:111338
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

van der Werf Léa^ORCID,Chiadò Rana Alisia^ORCID,Chapuis Arnaud^ORCID,Delpech Charlotte^ORCID,Wisniewski Christelle^ORCID,Courtois Francis^ORCID

Funder

CGIAR

Publisher

Elsevier BV

Subject

Food Science

Reference34 articles.

1. The physicochemical properties of flour samples from the roots of 31 varieties of cassava;Aryee;Food Control,2006

2. Moisture and total solids analysis;Bradley,2010

3. Cottage level cassava starch processing systems in Colombia and Vietnam;Da;Food Bioprocess Technol.,2013

4. Physico-chemical properties of cassava starch;Defloor;Starch - Stärke,1998

5. Development of a Novel Integrated Approach to Monitor Processing of Cassava Roots into Gari: Macroscopic and Microscopic Scales;Escobar;Food Bioprocess Technol.,2018

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Experimental data on filtration–consolidation dewatering kinetics of different cassava flours;Data in Brief;2024-08

2. A generic drying model for cassava products;Drying Technology;2023-09-14

3. Material and Energy Flow Analysis of Cassava (Manihot Esculenta Crantz) Processing Techniques to Gari (Gelatinized Cassava Mash);2023

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