Natural drying of cassava chips in the humid zone of Nigeria

摘要: Drying of cassava chips (a major staple food in many African countries) under natural conditions constitutes a problem humid climate. A study was conducted Ibadan the zone Nigeria to assess rate drying different conditions. Samples were collected at regular intervals and moisture content determined laboratory. The sunshine hours, daytime temperature relative humidity recorded during collections samples, order their influence on drying. There no significant variations patterns dried about equal weight per unit area. average ambient equilibrium 16% (wet basis) after 70 h sunshine. However, thickness layer had effects nature pattern use locally constructed solar dryers appeared be most promising.