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Etoamaihe, U. J.
Department of Agricultural Engineering,Michael Okpara University of Agriculture Umudike, P.M.B 7267, Umuahia Abia State
Iwe, M. O.
Department of Agricultural Engineering,Michael Okpara University of Agriculture Umudike, P.M.B 7267, Umuahia Abia State
ABSTRACT
This work investigated the effect of speed, state of cassava roots and shredder aperture shredder on the length of cassava shreds
produced. Three samples of the same cassava roots in
different states, namely fresh, boiled and dried, were separately shredded with
the machine at three different speeds of operation(975,650 and 325rpm), using
three different shredding disc apertures of the machine. The shreds that
emerged after every test had their length
measured with vernier calipers. Three replications of each test were
carried out. The same specie of cassava roots obtained from the University of
Agriculture Umudike farm (TMS 30572), was used for all the tests. The
experiments were planned using Response Surface Methodology. Results
showed that the linear and quadratic effects of the state of roots had
significant effects on the length of the shreds (P£ 0.05). In addition, the speed of the shredder significantly affected
the length of the shreds produced. The variables,(speed of shredding, shredder
aperture and state of the cassava roots) accounted for 94.8% of the variation
in the response. The length of shreds obtained from the machine was lowest for
dried cassava roots but highest for steamed cassava roots. The maximum response
for the length of cassava shreds produced was 66.45mm, and it occurred when the
cassava was boiled and the speed of the machine was 975rpm.
Keywords: None
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Published
Monday, June 22, 2015
Issue
Vol. 1 No. 1, June 2015
Article Section
GENERAL
The contents of the articles are the sole opinion of the author(s) and not of UJET.
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