Analysis of energy usage in the production of three selected cassava-based foods in Nigeria

A study was conducted in 18 cassava processing mills situated in the southwestern part of Nigeria to investigate the energy utilization pattern in the production of three different cassava products, viz: ‘gari’, cassava flour and cassava starch. Six mills specializing in the production of each of th...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Journal of food engineering 2007-09, Vol.82 (2), p.217-226
Hauptverfasser:	Jekayinfa, S.O., Olajide, J.O.
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Cassava cassava flour Cassava products cassava starch Energy Energy requirement energy use and consumption Flour Food engineering Food industries Foods Fundamental and applied biological sciences. Psychology Gari General aspects infrared spectroscopy Mathematical models milling Optimization Optimization models power requirement Production lines sampling Starches ultraviolet-visible spectroscopy Unit operation
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!