Based on whiteness, nutrition quality, & low water content in dry product. The dryed chips will be milled into flour.
Hot air for the cassava chips can be applied because it has low rate of protein 1.4g/100g, low rate of Lipids around 0.3g and high amount of Carbohydrates, which allow the use of high temperature from 65-75°C. I propose the use of the Microwave assisted hot-air dryer using 0.3W/g of microwave power density, 65C of temperature, until achieved a 3% of moisture content at this time you stop the drying process, and you can milled your cassava chips into flour.
You can read also this paper of: S. Ravindran and D. Kenkpen; Cassava production and utilization in Liberia
The method reccomended by Mohamed Hamis is preferable, you can also read apaper: Modelling of Hot-Air Drying of Pretreated Cassava Chips by Tunde-Akintunde T.Y . and Afon A.A .
the drying of cassav chips is very much dependent on the followings: thickness of the slices; the loading rate (quantity of chips per unit area of drying surface); air temperature and relative humidity, and · wind speed.
however, FAO (http://www.fao.org/docrep/x5415e/x5415e05.htm) recommended an improved method of solar dryers which are very economical .
you can open the link above
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