Experimental study and modelling of a filtration–consolidation step: Towards the development of a design tool for cassava dewatering

Dehydration is a critical step in many food processes. In this paper, we propose an original strategy, based on experiments and modelling, to evaluate the performance of compression dewatering cassava help design equipment. The various grated roots was experimentally studied through 42 filtration–consolidation cell pressure range 4–21 bar. evaluated terms moisture content limit kinetics. Each experiment first individually fitted with model combining Hermia cake filtration Shirato consolidation mechanisms using systematic approach. Then, global model, linking properties applied pressure, validated over whole set average RMSE 13% content. results demonstrated relevance chosen identification procedure modelling strategy for step.