Identification of critical versus robust processing unit operations determining the physical and biochemical properties of cassava‐based semolina (gari)
The gari‐making process involves several unit operations (U.O.), some of which strongly influence the quality of the end product. Two contrasting process scales (laboratory‐scale vs conventional) were compared in order to identify which U.O. were affected by the change of scale. U.O. that changed en...
| Autores principales: | , , , , , , , , |
|---|---|
| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Wiley
2021
|
| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/110848 |
| _version_ | 1855517973739995136 |
|---|---|
| author | Escobar, Andrés Rondet, Eric Dahdouh, Layal Ricci, Julien Akissoé, Noël Dufour, Dominique Tran, Thierry Cuq, Bernard Delalonde, Michèle |
| author_browse | Akissoé, Noël Cuq, Bernard Dahdouh, Layal Delalonde, Michèle Dufour, Dominique Escobar, Andrés Ricci, Julien Rondet, Eric Tran, Thierry |
| author_facet | Escobar, Andrés Rondet, Eric Dahdouh, Layal Ricci, Julien Akissoé, Noël Dufour, Dominique Tran, Thierry Cuq, Bernard Delalonde, Michèle |
| author_sort | Escobar, Andrés |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | The gari‐making process involves several unit operations (U.O.), some of which strongly influence the quality of the end product. Two contrasting process scales (laboratory‐scale vs conventional) were compared in order to identify which U.O. were affected by the change of scale. U.O. that changed end‐product characteristics depending on process scale were deemed critical; whereas U.O. that resulted in similar characteristics were deemed robust. The classification depended on quality attributes considered: rasping and roasting were critical for physical properties, in particular particle size which ranged from 0.44 to 0.89 mm between the two process scales; and robust for biochemical properties. In contrast, fermentation and pressing were critical for biochemical properties such as lactic acid content (0.93–1.88 g/100 g dry matter after pressing), which influences the perception of flavour, and robust for physical properties. This classification between critical and robust operations help quality control of gari, by pinpointing which U.O. control specific quality characteristics. |
| format | Journal Article |
| id | CGSpace110848 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2021 |
| publishDateRange | 2021 |
| publishDateSort | 2021 |
| publisher | Wiley |
| publisherStr | Wiley |
| record_format | dspace |
| spelling | CGSpace1108482025-12-08T09:54:28Z Identification of critical versus robust processing unit operations determining the physical and biochemical properties of cassava‐based semolina (gari) Escobar, Andrés Rondet, Eric Dahdouh, Layal Ricci, Julien Akissoé, Noël Dufour, Dominique Tran, Thierry Cuq, Bernard Delalonde, Michèle cassava food processing quality controls garri mandioca procesamiento de alimentos control de calidad food science The gari‐making process involves several unit operations (U.O.), some of which strongly influence the quality of the end product. Two contrasting process scales (laboratory‐scale vs conventional) were compared in order to identify which U.O. were affected by the change of scale. U.O. that changed end‐product characteristics depending on process scale were deemed critical; whereas U.O. that resulted in similar characteristics were deemed robust. The classification depended on quality attributes considered: rasping and roasting were critical for physical properties, in particular particle size which ranged from 0.44 to 0.89 mm between the two process scales; and robust for biochemical properties. In contrast, fermentation and pressing were critical for biochemical properties such as lactic acid content (0.93–1.88 g/100 g dry matter after pressing), which influences the perception of flavour, and robust for physical properties. This classification between critical and robust operations help quality control of gari, by pinpointing which U.O. control specific quality characteristics. 2021-03 2021-01-13T14:28:12Z 2021-01-13T14:28:12Z Journal Article https://hdl.handle.net/10568/110848 en Open Access application/pdf Wiley Escobar, A.; Rondet, E.; Dahdouh, L.; Ricci, J.; Akissoé, N.; Dufour, D.; Tran, T.; Cuq, B.; Delalonde, M. (2020) Identification of critical versus robust processing unit operations determining the physical and biochemical properties of cassava‐based semolina (gari). International Journal of Food Science and Technology First published (17 October 2020) ISSN: 0950-5423 |
| spellingShingle | cassava food processing quality controls garri mandioca procesamiento de alimentos control de calidad food science Escobar, Andrés Rondet, Eric Dahdouh, Layal Ricci, Julien Akissoé, Noël Dufour, Dominique Tran, Thierry Cuq, Bernard Delalonde, Michèle Identification of critical versus robust processing unit operations determining the physical and biochemical properties of cassava‐based semolina (gari) |
| title | Identification of critical versus robust processing unit operations determining the physical and biochemical properties of cassava‐based semolina (gari) |
| title_full | Identification of critical versus robust processing unit operations determining the physical and biochemical properties of cassava‐based semolina (gari) |
| title_fullStr | Identification of critical versus robust processing unit operations determining the physical and biochemical properties of cassava‐based semolina (gari) |
| title_full_unstemmed | Identification of critical versus robust processing unit operations determining the physical and biochemical properties of cassava‐based semolina (gari) |
| title_short | Identification of critical versus robust processing unit operations determining the physical and biochemical properties of cassava‐based semolina (gari) |
| title_sort | identification of critical versus robust processing unit operations determining the physical and biochemical properties of cassava based semolina gari |
| topic | cassava food processing quality controls garri mandioca procesamiento de alimentos control de calidad food science |
| url | https://hdl.handle.net/10568/110848 |
| work_keys_str_mv | AT escobarandres identificationofcriticalversusrobustprocessingunitoperationsdeterminingthephysicalandbiochemicalpropertiesofcassavabasedsemolinagari AT rondeteric identificationofcriticalversusrobustprocessingunitoperationsdeterminingthephysicalandbiochemicalpropertiesofcassavabasedsemolinagari AT dahdouhlayal identificationofcriticalversusrobustprocessingunitoperationsdeterminingthephysicalandbiochemicalpropertiesofcassavabasedsemolinagari AT riccijulien identificationofcriticalversusrobustprocessingunitoperationsdeterminingthephysicalandbiochemicalpropertiesofcassavabasedsemolinagari AT akissoenoel identificationofcriticalversusrobustprocessingunitoperationsdeterminingthephysicalandbiochemicalpropertiesofcassavabasedsemolinagari AT dufourdominique identificationofcriticalversusrobustprocessingunitoperationsdeterminingthephysicalandbiochemicalpropertiesofcassavabasedsemolinagari AT tranthierry identificationofcriticalversusrobustprocessingunitoperationsdeterminingthephysicalandbiochemicalpropertiesofcassavabasedsemolinagari AT cuqbernard identificationofcriticalversusrobustprocessingunitoperationsdeterminingthephysicalandbiochemicalpropertiesofcassavabasedsemolinagari AT delalondemichele identificationofcriticalversusrobustprocessingunitoperationsdeterminingthephysicalandbiochemicalpropertiesofcassavabasedsemolinagari |