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The study investigates the drying behavior of cassava chips (Manihot esculenta) from Trinidad and Tobago, focusing on two sizes of chips dried at 60°C. Results indicate that smaller chips dry faster, achieving safe moisture content levels in 3 hours compared to 7 hours for larger chips, with moisture content reducing significantly during the process. The findings aim to support future research on drying kinetics and the export potential of cassava chips for snack production.
- Author
- Terra Nandaa
- Language
- EN