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Strength and Elastic Properties of Cassava Tuber
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Oladele Peter Kolawole
Veröffentlicht/Copyright:
31. Oktober 2007
In this study, some engineering properties of cassava tuber samples were determined experimentally under five moisture content levels of 70 %, 65 %, 60%, 55 %, and 50 %wet basis. The properties measured were tensile strength, compressive strength and elasticity. Three experimental tools were designed and fabricated using spring balance, hose-clips, and 12Volts motor with reels and rope for the investigations. The IITA improved cassava variety TMS 4(2) 1425 was used in the experiments. Results of the tests indicated that all the properties measured were influenced by the moisture contents of the tuber.
Published Online: 2007-10-31
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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Artikel in diesem Heft
- Article
- Effect of Moisture Content on the Physical Properties of Fibered Flaxseed
- Sweet Bread Produced by the Lactic Acid Bacteria L. brevis and the Yeast S. cerevisiae
- Application of Desiccant Technology for Concentrating Liquid Foods - Experimental Investigation
- Adsorption Characteristics of Anthocyanins from Purple-fleshed Potato (Solanum tuberosum Jasim) Extract on Macroporous Resins
- A Non-Contact Computer Vision Based Analysis of Color in Foods
- Dynamic Effect in High Pressure Microbe Inactivation
- Study of the Influence of Product and Process Variables in the Salting and Post-salting Stages of PSE Thawed Hams
- Drying Behaviour and Energy Requirement for Dehydration of White Onion Slices
- Moisture Sorption Isotherms of Osmotically Dehydrated Sweet Pepper
- Sensitivity Analysis of a CFD Modelling System for Airflow and Heat Transfer of Fresh Food Packaging: Inlet Air Flow Velocity and Inside-Package Configurations
- Strength and Elastic Properties of Cassava Tuber
- Optimization of Carotenoid Production by Aspergillus Carbonarius in Submerged Fermentation Using a Response Surface Methodology
- Shorter Communication
- The Changes in the Lipid Composition of Mung Bean Seeds as Affected by Processing Methods
- Sorption Isotherms of Granny Smith Apples Hot-Air Dried and Texturized by "Controlled Sudden Decompression to the Vacuum"
- Physicochemical Properties of the Josapine Variety of Pineapple Fruit
- Texture Profile Analysis of Cooked Sun Dried Nuggets (Bori) Prepared with Different Levels of Moisture Content and Percent Air Incorporation in Its Batter
- Proximate Composition of the Apple Seed and Characterization of Its Oil
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