Recent Trends in the Pre-Drying, Drying, and Post-Drying Processes for Cassava Tuber: A Review

Area of Science:

• Agricultural Science
• Food Science and Technology
• Process Engineering

Background:

• Cassava is a vital staple crop in tropical regions, essential for food, feed, and industrial uses.
• High moisture content and perishability of cassava tubers necessitate effective preservation techniques.
• Optimizing cassava processing is key to extending shelf life and enhancing product value.

Purpose of the Study:

• To comprehensively review current pre-drying, drying, and post-drying processes for cassava tubers.
• To evaluate the impact of various methods on drying kinetics and product quality.
• To identify challenges and future directions in cassava flour processing and deep processing.

Main Methods:

• Literature review of existing studies on cassava pre-drying, drying, and post-drying techniques.
• Evaluation of different pretreatment methods and drying technologies.
• Analysis of impacts on drying kinetics, product quality, and processing efficiency.

Main Results:

• Pre-drying, drying, and post-drying significantly influence cassava product quality and usability.
• Various methods affect drying kinetics differently, with implications for final product characteristics.
• Challenges exist in achieving high-quality cassava flour processing, necessitating optimized techniques.

Conclusions:

• Integrating combined pre-drying and drying techniques can optimize resource use and efficiency.
• Advanced online measurement and control technologies are crucial for real-time monitoring and optimization.
• Optimizing cassava drying processes is vital for developing a comprehensive industrial chain and deep-processing sector.