Drying characteristics and engineering properties of fermented ground cassava

The effect of variety on the drying and engineering properties of fermented ground cassava was studied in order to generate data for design and optimum performance of various dryers used in cassava processing. This research attempts to provide data on the engineering properties such asmoisture content, specific heat capacity, thermal conductivity, thermal diffusivity and bulk density. One native cultivar and two high yield improved cultivars (TMS 30572 and NR 8082) were used for this study. The specific heat capacity obtained ranged from 1.40 to 1.45 KJ/Kg K and for bone dryfermented ground cassava. The average thermal conductivity obtained was 0.24 W/MK. The bulk density, specific heat capacity, and thermal conductivity increased with increase in moisture content while thermal diffusivity decreased as moisture content increased

Equilibrium uptake and sorption dynamics for the removal of a basic dye using bamboo

The bisorption of basic dye from aqueous solution on bamboo based activated carbon was studied in a batch system. The effect of various experimental parameters, such as pH, adsorbent dosage, temperature and initial dye concentration was investigated. The results showed that these parameters influenced the adsorption capacity. Higher solution pH favoured the adsorption of basic dye. Dye removal increased with increase in the initial concentration of basic dye. The adsorption of dye increased with increasing temperature of the solution from 25 to 45°C, indicating the process to be endothermic. Dye removal increased with increase in the initial concentration of the dye. As adsorbent concentration increased, the amount adsorbed per unit mass of adsorbent decreased. The equilibriumdata fitted very well to Langmuir and Freundlich models