Quality assessment of dried cassava slices: A freeze-drying approach

This research evaluates the quality of freeze-dried cassava slices under varying conditions of temperature, drying time, thickness, and vacuum pressure. Fresh cassava slices of three thicknesses (2 mm, 3.5 mm, and 5 mm) were subjected to freeze drying at primary drying temperatures of -15°C, -20°C, and -25°C, secondary drying temperatures of 40°C, 50°C, and 60°C, with vacuum pressures of 0.12 mbar, 0.16 mbar, and 0.2 mbar respectively. The results showed that moisture content decreased with increased drying temperature and time, while thicker slices retained higher moisture. Notably, the study found that the optimal combination of primary and secondary drying temperatures significantly reduced moisture content while preserving the nutritional quality of cassava slices. The findings highlight the potential of freeze drying as an effective preservation method for cassava, thus providing valuable insights into process optimization for improved product quality including colour of the freeze-dried product. It further explores the potential of freeze-drying technology to improve the shelf life and quality of cassava, a staple food in many developing countries. This study contributes to the knowledge base by presenting robust and practical guidelines for scaling up freeze drying technology in cassava processing. Also, it underscores the necessity of precise control over certain drying parameters to achieve the desired quality attributes in the final product hence, making them appealing and beneficial for consumption. This study has significant implications for the food processing industry especially in regions where cassava is a major dietary component as effective moisture diffusivity obtained in the freeze-drying process ranged from 10^-11 to 10^-10 m²/s, activation energy obtained was within range therefore, aligning with that of agricultural products.