Resumo

BROUSSE, María M.  e  LINARES, Ramón A.. Density of Rehydrated Mashed Cassava as a Function of Concentration and Temperature. Rev. cienc. tecnol. [online]. 2019, n.31, pp.1-10. ISSN 1851-7587.

Dehydrated mashed cassava is a new food in the world developed by our research group. Density of rehydrated mashed cassava for Conception and Pomberí varieties was determined in a concentration range from 125 to 200 g/L and temperatures between 30 and 80º C. Density values increase when the concentration increase and temperature decrease. Density values of both varieties were fitted to a multiple regression equation as a function of temperature and concentration, at a confidence level of 95%. The effect of concentration on density can be described by linear, potential and exponential equations and all equations were statistically significant at a confidence level of 95%. An Arrhenius equation was used to determine the effect of temperature on density and thus Ea values were calculated. Depending on the concentration, the activation energies vary from 0.82 to 1.19 kJ/mol and 0.56 to 0.81 kJ/mol for Conception and Pomberí variety, respectively.

Palavras-chave : Density; mashed cassava; concentration; temperature; Conception; Pomberí..

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