Tapioca-root

It is an aliphatic polyester derived from renewable resources, such as com starch, tapioca roots, chips or starch, or sugarcane. Polylactic acid or polylactide (PLA) can withstand temperatures up to 110 °C [69]. PLA is soluble in chlorinated solvents, hot benzene, tetrahydrofuran, and dioxane [70]. It can be processed like other thermoplastics into fiber (for example, using conventional melt spinning processes) and film. Due to the chiral nature of lactic acid, several distinct forms of polylactide exist ... 

Starch occurs in plants as 0.01-0.9-mm particles. It is mainly recovered in the United States from corn, in Europe from potatoes, and in Brazil and Indonesia, from tapioca roots. 

Drying of Cassava (Tapioca) Root. Tapioca flour is used in many countries for... 

EXAMPLE 9.9-2. Diffusion Coefficient in the Tapioca Root Tapioca flour is obtained from drying and then milling the tapioca root. Experimental data on drying thin slices of the tapioca root 3 mm thick on both sides in the falling-rate period under constant drying conditions are tabulated below. The time f = 0 is the start of the falling-rate period. 

Diffusivity in Drying Tapioca Root. Using the data given in Example 9.9-2,... 

Cassava Manihot esculenta, also called manioc, mandioca, yuca, mogo, tapioca-root or kappa, depending on the region where it is grown) is a woody shrub of the Euphorbia-ceae family. Native to South America it is extensively crdtivated as an annual crop in tropical and subtropical regions for its edible starchy tuberous root (Figure 4A.17). 

Tapioca.—This substance is tho meal from tho roots of the above-mentioned plant, scraped, washed, and rasped into flour. Whilst still moist It is dried upon hot plates, by which treatment some 1 of the starch grains swell to bursting, and the amylaceous matter thus liberated cements the whole into small irregular masses. Hence tapioca is partially soluble iu water. In boiling water it swells up and constitutes a transparent jelly-like mass. 

Tuber roots, their products and by-products Sugarbeet pulp, dried beet, potato, sweet potato as tuber, manioc as roots, potato pulp (byproduct of the extraction of potato starch), potato starch, potato protein and tapioca... 

Table 4.1.6A. Cassava (manioc) (IFN 4-01-152). The whole root of cassava (or tapioca) chipped mechanically into small pieces and sun-dried. It must be free of sand and other debris except for that which occurs unavoidably as a result of good harvesting practices.

The machinery of tapioca processing is highly varied. in there are well-equipped factories that utilize local, custom-built d lai anc and Brazil roots, product streams, by-products and effluent. In addition sonigVlCes for Process nS successfully utilized equipment that is more common to potato and manufacturers have basic process of screening and density separation remains commonprocessing. The... 

Some creative approaches to try to match the regular demand of a tapioca production process with the irregular supply of feedstock have been taken. Meuser et al.27 demonstrated that starch could be recovered from either cassava chips or pellets, although the starch is obtained at some sacrifice of quality. Nauta28 has proposed large silos for the storage of tapioca starch, similar to those used in the potato processing industry. At present, the primary supply of tapioca starch remains fresh roots. 

The quality of tapioca starches produced can be affected by fresh root quality, as well as the production practices of each factory. Nevertheless, commercial tapioca starches always comply well with industrial specifications which differ to some extent, depending on the manufacturers and end users. General specifications of cassava starch are summarized in Table 12.3. 

Food Starch, Modified, usually occurs as white or nearly white powders as intact granules and if pregelatinized (that is, subjected to heat treatment in the presence of water), as flakes, amorphous powders, or coarse particles. Modified food starches are products of the treatment of any of several grain-or root-based native starches (for example, com, sorghum, wheat, potato, tapioca, and sago), with small amounts of certain chemical agents, which modify the physical characteristics of the native starches to produce desirable properties. 

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