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Cottage Level Cassava Starch Processing Systems in Colombia and Vietnam

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Title Cottage Level Cassava Starch Processing Systems in Colombia and Vietnam
 
Creator Da, Guillaume
Dufour, Dominique
Giraldo Toro, Andrés
Moreno, Martín A.
Tran, Thierry
Velez, Gustavo
Sánchez, Teresa
Le-Thanh, Mai
Marouzé, Claude
Maréchal, Pierre-André
 
Subject manihot esculenta
processing
starch
production costs
procesamiento
almidón
costos de producción
food science
 
Description In the tropics, cassava starch is produced at artisanal and industrial scales. This paper focuses on a new methodology enabling the technoeconomical comparison of small-scale cassava starch manufacturing process (1–5 t of starch/day) in two markedly different contexts (Colombia and Vietnam). Measurements were conducted during trial runs for each unit operation (washing/pealing, rasping, extraction and separation). Starch mass balance was calculated from sample composition (moisture, starch and crude fiber and ash content). Production capacity, water consumption, electric requirements and capital–labor costs were also measured. The manufacturing processes differed mainly on starch recovery from starch present in washed roots (65 vs. 76%), extraction capacity (0.3 vs. 0.9 t of washed roots/h), water consumption (45 vs. 21 m3/t of dry starch), energy consumption (59 vs. 55 kWh/t of starch) and production costs (1,156 vs. 162 US$/t of starch) for Colombia and Vietnam, respectively. Moreover, the effectiveness of the starch extraction process could largely be attributed to the differences in the extent of root disintegration achieved with different rasping equipment.
 
Date 2012-03-07
2014-09-24T08:41:56Z
2014-09-24T08:41:56Z
 
Type Journal Article
 
Identifier Da, G; Dufour, D; Giraldo, A; Moreno, M; Tran, T; Velez, G; Sanchez, T; Le-Thanh, M; Marouze, C; Marechal, P. 2013. Cottage Level Cassava Starch Processing Systems in Colombia and Vietnam; Food and Bioprocess Technology. 6(8) 2213-2222.
1935-5149
https://hdl.handle.net/10568/43307
https://doi.org/10.1007/s11947-012-0810-0
 
Language en
 
Rights Copyrighted; all rights reserved
Limited Access
 
Format p. 2213-2222
 
Publisher Springer
 
Source Food and Bioprocess Technology