Nainggolan Ellyas Alga, Banout Jan, Urbanova Klara
Department of Sustainable Technologies, Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, Kamýcká 129, 16500 Prague, Czech Republic.
Department of Bioprocess Engineering, Faculty of Biotechnology, Institut Teknologi Del, Jl. Sisingamangaraja, Sitoluama, Laguboti, Toba 22381, Indonesia.
Foods. 2024 Jun 5;13(11):1778. doi: 10.3390/foods13111778.
Cassava tuber is an essential staple crop in tropical regions with versatile applications in the food, feed, and industrial sectors. However, its high moisture content and perishable nature necessitate efficient preservation methods to extend its shelf life and enhance its value. Pre-drying, drying, and post-drying processes play pivotal roles in maintaining the quality and usability of cassava products. This review comprehensively examines the current status and future directions in the pre-drying, drying, and post-drying processes of cassava tuber. Various pre-drying or pretreatment methods and drying techniques are evaluated for their impacts on drying kinetics and product quality. Additionally, challenges and limitations in achieving high-quality processing of cassava flour are identified. Future directions in cassava drying methods emphasize the integration of combined pre-drying and drying techniques to optimize resource utilization and processing efficiency. Furthermore, the adoption of advanced online measurement and control technologies in drying equipment is highlighted for real-time monitoring and optimization of drying parameters. The importance of optimizing existing processes to establish a comprehensive cassava industrial chain and foster the development of the cassava deep-processing industry is emphasized. This review provides valuable insights into the current trends and future prospects in cassava drying technologies, aiming to facilitate sustainable and efficient utilization of cassava resources for various applications.
木薯块根是热带地区的一种重要主食作物，在食品、饲料和工业领域有多种用途。然而，其高水分含量和易腐性质需要有效的保存方法来延长其保质期并提高其价值。预干燥、干燥和干燥后处理过程在维持木薯产品的质量和可用性方面起着关键作用。本文综述全面考察了木薯块根预干燥、干燥和干燥后处理过程的现状及未来发展方向。评估了各种预干燥或预处理方法以及干燥技术对干燥动力学和产品质量的影响。此外，还确定了实现木薯粉高质量加工的挑战和限制。木薯干燥方法的未来发展方向强调结合预干燥和干燥技术以优化资源利用和加工效率。此外，突出了在干燥设备中采用先进的在线测量和控制技术以实时监测和优化干燥参数。强调了优化现有工艺以建立完整木薯产业链并促进木薯深加工产业发展的重要性。本文综述为木薯干燥技术的当前趋势和未来前景提供了有价值的见解，旨在促进木薯资源在各种应用中的可持续和高效利用。
