Abstract

Cassava (Manihot esculenta Crantz), a significant crop in the North and Northeast of Brazil, is primarily used for flour and starch production, with large quantities of peel generated as waste, and it is a valuable by-product in the food industry. This study investigated the potential of cassava peel as a sustainable by-product for the food industry, focusing on the mathematical modeling of drying kinetics and thermodynamic properties. Cassava peel has a high moisture content, which limits its conservation and favors microbial growth. Cassava peels were collected, analyzed, and processed. Physicochemical analyses were performed, including moisture (71.00%), ash (8.15%), lipids (0.29%), proteins (4.70%), and starch (42.12%). In addition, the bioactive compounds were evaluated through Total Phenolic Compounds (TPC) (12.50 mg GAE/g) and antioxidant activity (AA) by the ABTS method (150.00 µmol TE/g). Drying was conducted at temperatures of 50°C, 60°C, 70°C and 80°C, and the data were fitted to five mathematical models. The logarithmic model presented the best fit, with coefficients of determination (R²) above 0.99 and the lowest standard error (SE) and chi-square (χ²). Drying at 50°C better preserved total TPC (9.10 mg GAE/g) and AA (80.00 µmol TE/g), while higher temperatures reduced these compounds but maintained starch content (39.12-42.2 g/ 100g). Thermodynamic parameters ∆H, ∆S, and ∆G indicated that drying is a non-spontaneous process requiring external energy. This work highlights the viability of using cassava peel as a sustainable resource, contributing to reducing agro-industrial waste.