Development of a novel integrated approach to monitor processing of cassava roots into gari: Macroscopic and microscopic scales

Autor: Layal Dahdouh, Dominique Dufour, Thierry Tran, Michèle Delalonde, Andrés Escobar, Eric Rondet, Julien Ricci, Bernard Cuq
Přispěvatelé: Cassava Program, CGIAR Research Program on Roots Tubers and Bananas, International Center for Tropical Agriculture, Démarche intégrée pour l'obtention d'aliments de qualité (UMR Qualisud), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Université Montpellier 1 (UM1)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Avignon Université (AU)-Université de La Réunion (UR)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), CIAT Cassava Project (Colombia), CGIAR Research Program on Roots, Tubers and Bananas (RTB), CGIAR Fund Donors, Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)-Université de La Réunion (UR)-Université de Montpellier (UM)-Avignon Université (AU)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université Montpellier 1 (UM1), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA)
Jazyk: angličtina
Rok vydání: 2018
Předmět:
Physicochemical properties
yuca
Gari
01 natural sciences
Industrial and Manufacturing Engineering
manioc
semolina
0404 agricultural biotechnology
Q02 - Traitement et conservation des produits alimentaires
procédé de fabrication
[SDV.IDA]Life Sciences [q-bio]/Food engineering
Safety
Risk
Reliability and Quality
Process engineering
Q04 - Composition des produits alimentaires
semoule
Roasting
Mathematics
Pressing
Lab-scale processing
Cassava
agglomeration
propriété physico-chimique
business.industry
Economies of agglomeration
Process Chemistry and Technology
Scale (chemistry)
010401 analytical chemistry
Final product
Swelling capacity
aggregation
04 agricultural and veterinary sciences
Integrated approach
040401 food science
0104 chemical sciences
Solid volume fraction
Hydro-textural diagram
business
Food Science
Zdroj: Food and Bioprocess Technology
Food and Bioprocess Technology, Springer, 2018, 11 (7), pp.1370-1380. ⟨10.1007/s11947-018-2106-5⟩
ISSN: 1935-5130
1935-5149
Popis: Gari is a key staple food in several western African countries. This is a cassava traditional semolina obtained after peeling, rasping, fermentation, pressing, sieving, and roasting (cooking/drying). The process of gari production is artisanal and relies on human know-how, and the final properties of gari are highly dependent on the human skills. So as to understand the combined effect of the various transformation steps on the final quality of gari, the main objective of this work was to develop a lab-scale integrated approach to follow the transformation of the product characteristics during the process using macroscopic (water content, solid volume fraction, and particles size) and microscopic (physicochemical and biochemical) responses. At the microscopic level, pressing is a key step insofar as it induces the draining of many soluble compounds (especially the toxic cyanogenic compounds). At the macroscopic level, despite the strong similarity in median diameters of the intermediate and final products, two distinct agglomeration mechanisms occurred during the pressing/sieving and the roasting. These mechanisms highlight the structuration of the product at two different scales and at two different moments. Finally, results showed a high swelling capacity for fermented gari. The approach developed in this work will make it possible to identify the robust mechanisms, i.e., those little affected by a change in scale or in operating conditions. This identification will thereafter allow to distinguish unit operations, fairly easy to mechanize, from those requiring strict control to achieve the final product quality sought.
Databáze: OpenAIRE
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