Drying kinetic of industrial cassava flour: Experimental data in view.

ABSTRACT: In this data article, laboratory experimental investigation results on drying kinetic properties: the drying temperature (T), drying air velocity (V) and dewatering time (Te), each of the factors has five levels, and the experiment was replicated three times and the output: drying rate and drying time obtained, were observed. The experiment was conducted at National Centre for Agricultural Mechanization (NCAM) for a period of eight months, in 2014. Analysis of variance was carried out using randomized complete block design with factorial experiment on each of the outputs: drying rate and drying times of the industrial cassava flour. A clear picture on each of these outputs was provided separately using tables and figures. It was observed that all the main factors as well as two and three w

SUBMITTER: Odetunmibi OA 

PROVIDER: S-EPMC5650651 | biostudies-literature | 2017 Dec

REPOSITORIES: biostudies-literature