Journal of Food Processing & Technology

Optimization and computational evaluation of mechanical juice extraction from Cassava (Manihot esculenta C.) leaves

4^th International Conference and Exhibition on Food Processing & Technology

August 10-12, 2015 London, UK

Sajid Latif, Sebastian Romuli and Joachim Müller

Scientific Tracks Abstracts: J Food Process Technol

Abstract:

Cassava ranks as world’s fourth most important crop grown in 105 countries mainly for starchy roots and a staple food for nearly
one billion people. Cassava leaves rich in protein (17.7-38.1% dry matter basis) have a major share in 100 million tones cassava
residue per year. Cassava leaves can be an economical and sustainable source of protein after suitable processing. In the present
study, optimization and computational evaluation were made on the mechanical juice extraction from cassava leaves. The influence
of input variables such as nozzle diameter 4, 5 and 6 mm, rotational speed of screw press from 18 to 40 rpm were investigated in
relation to process efficiency. Higher extraction efficiency was observed with lower motor speed and smaller nozzle diameter. 4
mm nozzle diameter and 18 rpm screw press were found to be the optimal conditions for highest efficiency (89.3%). Under these
optimized conditions, the average temperature of the press cylinder, press head and juice at steady-state conditions were 31.0, 45.4
& 26.8o C, respectively. The flow behaviour of the optimized conditions was simulated under laminar model of non-Newtonian fluid
by following Navier-Stokes formulation. The velocity and pressure was estimated at 0.027 m/s and 5.23 bars. This information can be
used to develop optimum model of pressing machines for cassava leaves.

Biography :

Sajid Latif is a researcher at the Universitat Hohenheim, Germany.