Ácido cianídrico em algumas variedades de mandioca

Correia, F. A.

doi:10.1590/s0006-87051947000100002

Cited by 8 publications

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“…The results of the present study emphasize that loading rate is a critical parameter in chip drying rate and hence in cyanide elimination of cassava whole-root chips. Most of the reports on cassava drying (Joachim & Pandittesekere, 1944;Correia, 1947;de Bruijn, 1971; Cooke & Maduagwu, 1978) did not mention the loading rate of cassava chips per unit area of drying surface; however, Cooke & Maduagwu (1978) did specify product drying rates. By increasing the loading, the drying time is prolonged and greater cyanide elimination is obtained apparently due to the extended periods in which Guilterrno Gdmez and Mauricio Valdivieso linamarase is active (Cooke & Maduagwu, 1978).…”

Section: Discussionmentioning

confidence: 99%

Effects of drying temperature and loading rates on cyanide elimination from cassava whole‐root chips

Gomez

Valdivieso

1985

Int J of Food Sci Tech

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The effects of three oven drying temperatures (60,70 and SOT), each at three loading rates (10. IS and 20 kg/m') on cyanide elimination from cassava whole-root chips were evaluated. Roots of two cassava cultivars, one with high (M Col 1684) and the other with intermediate (M Col 22) cyanide contents, were used. A total of twenty-seven drying experiments with chips of cv. M Col 1684 and eighteen with M Col 22 were evaluated in two factorial experiments 3 x3 x3, (temperaturex loadingx replicate) and 3 X 3 X 2, respectively. The main factor determining cyanide elimination was the loading rate rather than the drying temperature under these conditions. As the loading increased from 10 to 20 kg/m2 the total and bound cyanide contents of dried chips decreased as a result of the higher cyanide losses. 'IThis effect was statistically significant only with the chips of the high-cyanide-containing cultivar but the same trend was observed with M Col 22. Artificial drying at the temperatures and loadings assayed allowed total cyanide losses of 81 and 69% for chips of cv. M (20122 and M Col 1684, respectively; the residual cyanide content of dried chips of cv. M Col 1684 was three times the maximum permissible level set by the EEC for hydrocyanic acid in cassava products to be used as animal feeds. These experimental results are compared with previously published data on cyanide elimination.

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Section: Discussionmentioning

confidence: 99%

Effects of drying temperature and loading rates on cyanide elimination from cassava whole‐root chips

Gomez

Valdivieso

1985

Int J of Food Sci Tech

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“…Correia (1947) analisou o conteúdo de HCN de 20 variedades de mandioca incluíndo as mais comuns do Estado de São Paulo e algumas do Estado da Bahia. Encontrou teores sempre mais altos na entrecasca do que na polpa das raízes.…”

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Avaliação da diversidade genética de etnovariedades de mandioca (>i<Manihot esculenta>/i< Crantz) com marcadores de DNA: RAPD, AFLP e microssatélites

Mühlen¹

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Registro aqui meus agradecimentos a todos os que de alguma maneira colaboraram para que esta tese chegasse a bom termo.Faço menção especial ao Prof. DL Paulo Sodero Martins, pela orientação no campo da evolução das plantas cultivadas e pela confiança que depositou no meu trabalho de iniciante.Expresso minha profunda admiração pelo Prof. Df. Akihiko Ando por assumir a orientação da minha tese e a de outros colegas com desprendimento, por seu senso de responsabilidade e por sua preocupação e apoio irrestrito em tudo que foi necessário. Agraceço à Profa. Ora. Aline A. Pizzirani-KleineL por me receber no Laboratório de Microorganismos. durante quase dois anos, para os ensaios de RAPO.

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Seifert¹

1955

Modern Methods of Plant Analysis / Moderne Methoden Der Pflanzenanalyse

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Ácido cianídrico em algumas variedades de mandioca

Cited by 8 publications

References 0 publications

Effects of drying temperature and loading rates on cyanide elimination from cassava whole‐root chips

Effects of drying temperature and loading rates on cyanide elimination from cassava whole‐root chips

Avaliação da diversidade genética de etnovariedades de mandioca (>i<Manihot esculenta>/i< Crantz) com marcadores de DNA: RAPD, AFLP e microssatélites

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