[ Etude technique de la «garification» de la pulpe de manioc et caractérisation physico-mécanique du gari obtenu au Bénin ]
Volume 24, Issue 3, October 2018, Pages 1071–1080
Roger Houéchénè AHOUANSOU1, Guy C. Sèmassou2, Chakirou A. Toukourou3, Florel Ahohuendo4, and Emile A. Sanya5
1 Programme on Agricultural and Food Technology (PTAA), National Institute of Agricultural Research of (INRAB), POB: 128, Porto-Novo, Ben, Benin
2 Université d’Abomey - Calavi (UAC), Ecole Polytechnique d’Abomey-Calavi (EPAC), Laboratoire d’Energétique et de Mécanique Appliquée (LEMA), 01 BP 2009 Cotonou, Benin
3 Université d’Abomey - Calavi (UAC), Ecole Polytechnique d’Abomey-Calavi (EPAC), Laboratoire d’Energétique et de Mécanique Appliquée (LEMA), 01 BP 2009 Cotonou, Benin
4 Programme Technologie Agricole Alimentaire (PTAA), Institut National des Recherche Agricole du Bénin (INRAB), 01 BP 121 Porto-Novo, Benin
5 Université d’Abomey - Calavi (UAC), Ecole Polytechnique d’Abomey-Calavi (EPAC), Laboratoire d’Energétique et de Mécanique Appliquée (LEMA), 01 BP 2009 Cotonou, Benin
Original language: French
Copyright © 2018 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Gari is a flour obtained by frying cassava pulp. This operation is not mechanized today in Benin. Gari processors are working under difficult conditions that exposed them to smoke and heat resulting in serious health hazard. Manual gari frying process and physico-mechanical characteristics of the obtained gari from three different localities were evaluated. The achieved results showed that, cassava greater throughput is of 390 kg/h whereas that of frying of 18 kg/h. The yield of gari production is of 26.9% and cassava pulp moisture decreases from 42.27% to 5.9% during the dry-frying step when temperature increases from 27 °C to 90 °C. The values for moisture, bulk density, coefficient of uniformity of obtained respective gari are for Savalou 6.28%, 602.02 kg/m3, 2.12, Comé 6.12%, 596.08 kg/m3, 2.40 and Ikpinlè 8.11%, 609.78 kg/m3, 2.21. Their coefficients of friction are respectively for Savalou 0.68, Comé 0.65 and Ikpinlè 0.62, on the black iron sheet surface. Those results give us a useful data basis for the design of a performing frying gari machine.
Author Keywords: Frying, gari, granulometry, coefficient of friction, pulp.
Volume 24, Issue 3, October 2018, Pages 1071–1080
Roger Houéchénè AHOUANSOU1, Guy C. Sèmassou2, Chakirou A. Toukourou3, Florel Ahohuendo4, and Emile A. Sanya5
1 Programme on Agricultural and Food Technology (PTAA), National Institute of Agricultural Research of (INRAB), POB: 128, Porto-Novo, Ben, Benin
2 Université d’Abomey - Calavi (UAC), Ecole Polytechnique d’Abomey-Calavi (EPAC), Laboratoire d’Energétique et de Mécanique Appliquée (LEMA), 01 BP 2009 Cotonou, Benin
3 Université d’Abomey - Calavi (UAC), Ecole Polytechnique d’Abomey-Calavi (EPAC), Laboratoire d’Energétique et de Mécanique Appliquée (LEMA), 01 BP 2009 Cotonou, Benin
4 Programme Technologie Agricole Alimentaire (PTAA), Institut National des Recherche Agricole du Bénin (INRAB), 01 BP 121 Porto-Novo, Benin
5 Université d’Abomey - Calavi (UAC), Ecole Polytechnique d’Abomey-Calavi (EPAC), Laboratoire d’Energétique et de Mécanique Appliquée (LEMA), 01 BP 2009 Cotonou, Benin
Original language: French
Copyright © 2018 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
Gari is a flour obtained by frying cassava pulp. This operation is not mechanized today in Benin. Gari processors are working under difficult conditions that exposed them to smoke and heat resulting in serious health hazard. Manual gari frying process and physico-mechanical characteristics of the obtained gari from three different localities were evaluated. The achieved results showed that, cassava greater throughput is of 390 kg/h whereas that of frying of 18 kg/h. The yield of gari production is of 26.9% and cassava pulp moisture decreases from 42.27% to 5.9% during the dry-frying step when temperature increases from 27 °C to 90 °C. The values for moisture, bulk density, coefficient of uniformity of obtained respective gari are for Savalou 6.28%, 602.02 kg/m3, 2.12, Comé 6.12%, 596.08 kg/m3, 2.40 and Ikpinlè 8.11%, 609.78 kg/m3, 2.21. Their coefficients of friction are respectively for Savalou 0.68, Comé 0.65 and Ikpinlè 0.62, on the black iron sheet surface. Those results give us a useful data basis for the design of a performing frying gari machine.
Author Keywords: Frying, gari, granulometry, coefficient of friction, pulp.
Abstract: (french)
Le gari est obtenu par cuisson de la pulpe de manioc. Cette cuisson n’a pas connu de mécanisation, soumettant les transformatrices à la pénibilité, la chaleur avec un impact négatif sur leur santé. Cet article est une contribution pour pallier au problème. Il porte sur l'étude du processus de production du gari et l'évaluation des propriétés physico-mécaniques des variantes de garis produites au Bénin. Les résultats situent la capacité de râpage à 390 kg/h alors que celle de cuisson est de 18 kg/h. Le rendement en gari est de 26,9% pour une teneur en eau de la pulpe diminuant de 42,27% à 5,9% avec une température s'élevant de 27 °C à 90 °C. Les valeurs de la teneur en eau, masse volumique et coefficient d’uniformité des garis sont respectivement de 6,28%, 602,02 kg/m3 et 2,12 pour Savalou, de 6,12%, 596,08 kg/m3, 2,40 à Comé et de 8,11%, 609,78 kg/m3 et 2,21 à Ikpinlè. Les coefficients de frottement des garis varient entre 0,62-0,68 sur tôle noire. Les valeurs de l’angle statique au repos des garis étudiés varient entre 29,68°-30,65°. Ces résultats constituent une base de données de conception d’un cuiseur performant de gari.
Author Keywords: cuisson, gari, coefficient frottement, granulométrie, pulpe.
How to Cite this Article
Roger Houéchénè AHOUANSOU, Guy C. Sèmassou, Chakirou A. Toukourou, Florel Ahohuendo, and Emile A. Sanya, “Technical study of the "garification" of cassava pulp and physico-mechanical characterization of gari obtained in Benin,” International Journal of Innovation and Applied Studies, vol. 24, no. 3, pp. 1071–1080, October 2018.
