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.

机械脱水是诸多食品加工流程中的关键步骤，涵盖木薯粉加工工序。压缩脱水动力学对于脱水作业的设计具有重要指导价值。此类动力学参数通过过滤-固结池在4至21巴的压力区间内测得，实验所用木薯取自3个产地，并按照两种粒径分布（Particle Size Distribution, PSD）进行破碎处理。本动力学数据集包含随时间变化的滤液质量、滤饼长度、气压以及滤塞强度数据；同时涵盖新鲜原料、脱水后物料与滤液的含水率测定数据。数据集附带Python脚本，可用于绘制脱水动力学曲线。该数据集可辅助木薯脱水设备的设计工作，相关研究可通过建模方法开展。若将本数据集与其他品质（如粒径分布、品种等）的木薯或其他物料（例如山药）的同类测量数据集相结合，则可构建出可描述通用物料压缩脱水过程的全局模型。