Experimental filtration/compression dewatering kinetics of different cassava flours

Mechanical dewatering is a critical step in several food processing pathways, including in cassava flour processing. Compression dewatering kinetics are useful to design a dewatering operation. Such kinetics were measured in a filtration-consolidation cell, between 4 and 21 bar. They were measured on cassava from 3 origins, fragmented at 2 particle size distribution (PSD). The kinetics dataset comprises the filtrate mass, the cake length, the air pressure, the plug strength through the time ; the data of the moisture content measurement of the fresh and dewatered and of the filtrate. A python script is included to plot the dewatering kinetics from the dataset. Datasets can be used to help design dewatering equipment for cassava, possibly through a modeling approach. Combined with similar datasets measured on cassava of other qualities (PSD, variety, etc), or other products (e.g. yam), it could allow to determine a global model describing products compression dewatering.