Identification of Critical Versus Robust Processing Unit Operations
International Journal of Food Science and Technology 2021, 56, 1311–1321 1311 Original article Identification of critical versus robust processing unit operations determining the physical and biochemical properties of cassava- based semolina (gari) Andres´ Escobar,1,2* Eric Rondet,2 Layal Dahdouh,2,3 Julien Ricci,2,3 Noel¨ Akissoe,´ 4 Dominique Dufour,2,3 Thierry Tran,1,2,3 Bernard Cuq5 & Michele` Delalonde2 1 The Alliance of Bioversity International and the International Center for Tropical Agriculture (CIAT), CGIAR Research Program on Roots Tubers and Bananas (RTB), Apartado Aereo´ 6713, Cali, Colombia 2 Qualisud, University of Montpellier, CIRAD, SupAgro, University of Avignon, University of La Reunion,´ 73 rue JF Breton, Montpellier 34398, France 3 CIRAD, UMR Qualisud, F-34398, Montpellier, France 4 Faculty of Agronomical Sciences, University of Abomey Calavi, Cotonou, Benin 5 UMR IATE, CIRAD, INRA, University of Montpellier, Montpellier SupAgro, Montpellier, France (Received 3 August 2020; Accepted in revised form 13 October 2020) Summary The gari-making process involves several unit operations (U.O.), some of which strongly influence the quality of the end product. Two contrasting process scales (laboratory-scale vs conventional) were com- pared in order to identify which U.O. were affected by the change of scale. U.O. that changed end-pro- duct characteristics depending on process scale were deemed critical; whereas U.O. that resulted in similar characteristics were deemed robust. The classification depended on quality attributes considered: rasping and roasting were critical for physical properties, in particular particle size which ranged from 0.44 to 0.89 mm between the two process scales; and robust for biochemical properties.
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