Innovation in Cassava Bagasse Valorization: Efficiency of Convective Drying Enhanced with Ultrasound and Pulsed Electric Fields.

This research proposes an efficient alternative for dehydrating cassava bagasse to address the inherent challenges in the handling, transportation, storage, and preservation of this agro-industrial residue generated in cassava starch production plants. This residue is characterized by high moisture retention, considerable volume, and hydrophilic nature, complicating conventional drying methods. This study evaluates the impact of emerging ultrasound (US) and pulsed electric field (PEF) technologies prior to convective drying to enhance the dehydration efficiency of cassava bagasse, aiming at its valorization and contributing to the sustainability of the cassava starch industry.

Antimicrobial activity, mechanical and thermal properties of cassava starch films incorporated with beeswax and propolis.

Edible films can be formed from different polymeric compounds. The use of starch has gained extra value; because it can be used in combination with plasticizers and lipids, helping to improve mechanical properties. Besides, with the addition of an antimicrobial, the function of these films can be extended.

Influence of pre-treatment and drying process of the shrimp () exoskeleton for balanced feed production.

Shrimp industry wastes can be transformed and used as raw material for the development of new products. The aim of this research was to evaluate the influence of pre-treatment and drying process of the shrimp () exoskeleton for balanced feed production. The balanced feed was made with shrimp flour (25.

Post-industrial context of cassava bagasse and trend of studies towards a sustainable industry: A scoping review - Part I.

The cassava starch industry is recognized as a source of negative externalities caused by the agroindustrial waste 'cassava bagasse'. Even though options for bioconversion of cassava bagasse have been introduced, it is also true that hundreds of tons of this waste are produced annually with the consequent negative environmental impact. This agroindustrial context highlights the need for further research in technological proposals aimed at lowering the water contained in cassava bagasse.

Rheological Behavior of Passion Fruit () Peel Extract.

In this work, the rheological behavior of passion fruit peel extract was determined at different temperatures (5-40 °C) and peel content in the extract (40-55% /). The extract was obtained after blanching the passion fruit peels at 95 °C for 5 min, then they were crushed to reduce their size, water was added, and finally, they were subjected to liquefaction and subsequent filtration. Rheological measurements were made using a rheometer with a plate and plate geometry.

Effects of Yam () Mucilage on the Physical, Rheological and Stability Characteristics of Ice Cream.

In the present investigation, yam mucilage was evaluated as a stabilizer and emulsifier in the formulation of vanilla flavored ice cream; physicochemical, rheological, and stability characteristics were determined. A completely randomized bifactorial design was used (yam mucilage: Carboxymethylcellulose ratio with the following levels: 100:0, 80:20, 50:50, and 20:80, and stabilizers concentration with levels of 0.4 and 0.

Development and characterization of dual-modified yam () starch-based films.

The current consumer demand for fresh food and the interest in caring for the environment have driven the development of biodegradable film packaging to replace synthetic films to preserve the integrity of food. The objective of this work was to evaluate the effects of starch modifications (oxidized, cross-linked, and dual: oxidized/cross-linked), starch concentration (1 and 2%), and glycerol concentration (5 and 15%) on water vapor permeability (WVP), mechanical properties (tensile strength and elongation), optical, and structural properties of films based on "hawthorn" yam starch. The WVP of the films was 4.