Abstract

In this study, some engineering properties of cassava tuber samples were determined experimentally under five moisture content levels of 70 %, 65 %, 60%, 55 %, and 50 %wet basis. The properties measured were tensile strength, compressive strength and elasticity. Three experimental tools were designed and fabricated using spring balance, hose-clips, and 12Volts motor with reels and rope for the investigations. The IITA improved cassava variety TMS 4(2) 1425 was used in the experiments. Results of the tests indicated that all the properties measured were influenced by the moisture contents of the tuber.

Submitted: April 11, 2007 · Accepted: October 23, 2007 · Published: October 31, 2007

Recommended Citation

Kolawole, Oladele Peter; Agbetoye, Leo Ayodeji Sunday; and Ogunlowo, A. S. (2007) "Strength and Elastic Properties of Cassava Tuber," International Journal of Food Engineering: Vol. 3 : Iss. 5, Article 17.
DOI: 10.2202/1556-3758.1225
Available at: http://www.bepress.com/ijfe/vol3/iss5/art17