Experimental data on filtration-consolidation dewatering kinetics of different cassava flours

Dewatering is a critical step in cassava flours processing. Compression dewatering kinetics are useful to understand and design a dewatering operation. The dataset presents dewatering kinetics measured in a filtration-consolidation cell at constant pressure between 4 and 21 bar, on several cassava mashes (three batches fragmented at two particle size distributions (PSDs)). The dataset comprises, for each dewatering kinetic measurement, filtrate mass, cake height, data to estimate the pressure applied on the product (i.e. air pressure, compression force) as a function of time; and the moisture content measurements of the fresh and dewatered cassava and of the filtrate. A commented python script is included to read the dewatering experimental files and plot the kinetics Furthermore, the dataset extends its utility by including particle size distributions (PSDs) obtained from six cassava batches, subjected to several protocol variants. These data are useful for understanding the phenomena involved in cassava dewatering. They also serve as a valuable resource for researchers, designers, and operators to design cassava dewatering.