Effect of temperature and shape on drying performance of cassava chips

The drying behavior of cassava chips was investigated using two cutting shapes-rectangular and circular-with evaluation under different air temperatures of 60 °C, 80 °C, 100 °C and 120 °C. The results showed that the rectangular chips with a drying air temperature of 100 °C was optimal because they had a soft, white color desirable for cassava flour manufacture and required less drying time compared to the circular chips Four classical drying models-Approximation of Diffusion, Henderson and Pabis, Page, and Verma-were fitted to experimental data and evaluated by comparing the coefficient of determination, reduced chi-square and root mean square error between the experimental and predicted values. The Page model was able to satisfactorily describe the drying behavior of cassava chips.