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Gari frying or garification is the most critical unit operation in the processing of
cassava into gari. The quality of the final product is much dependent on garification
which is a combination of simultaneous cooking and drying processes. There is the
need therefore to regulate the heat intensity to the required and adequate level at
each stage of the process.
The paper reviews and appraises the developments in equipments used
in gari frying
and these include traditional manually operated, improved manually operated and
fully mechanized models. It was found that the design concept of most of the models
was based on the village processing techniques. The equipments' simulated the
basic principles of continuous agitation and pressing, to avoid the formation of lumps.
Although most of the models investigated, performed relatively well, as regards the
quality of the final product, the best results were obtained from the improved
manually operated equipments.
For the rural small and medium-scale processors, which are in the majority in Nigeria
and developing countries, the paper recommends the adoption of some of the
improved manually operated models. It further recommends that additional work be
done on the ergonomic design of these equipments.
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