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Understanding the Differences Between Cassava Flour and Starch Processing Lines

In the cassava processing industry, it's essential to recognize the distinctions between cassava flour and starch processing lines. While both are derived from cassava tubers, their compositions and processing methods differ significantly. This article, presented by Henan Jinrui—a leading manufacturer of cassava processing equipment—will explore these differences in terms of processing steps and equipment.


 

1. Key Differences in Processing Steps

Both cassava flour and starch processing begin with cleaning and crushing the cassava tubers. However, due to their distinct compositions, the subsequent steps diverge.

Unique Steps in Cassava Flour Processing:

  • Peeling Process:
    Cassava skins contain toxins, necessitating a peeling step in the flour production line. A specialized peeling machine is used to remove the skin, ensuring the safety and quality of the final product.
    Equipment: Cassava peeling machine.

Unique Steps in Cassava Starch Processing:

  • Separation Process:
    Starch production requires the removal of fiber impurities. This is achieved using centrifugal sieves and fine fiber sieves, which separate the starch from unwanted fibers.

  • Extraction Process:
    After separation, the cassava pulp still contains impurities like cell fluid and protein. The extraction step, utilizing a hydrocyclone station, further purifies the starch.
    Equipment: Centrifugal sieve, fine fiber sieve, and hydrocyclone station.

2. Shared Processing Steps in Both Lines

Despite their differences, cassava flour and starch processing lines share several common steps:

  • Washing:

    Both processes begin with thorough cleaning to remove surface impurities. Equipment like dry sieves and paddle washing machines are used.


     

  • Grinding:
    The cleaned cassava is ground into pulp using cutting machines and raspers.

  • Drying:
    Flash dryers are employed to dry the final products, whether flour or starch.

  • Sieving and Packaging:
    The processed cassava flour or starch is sieved and packaged using specialized machines for storage and distribution.

Equipment: Dry sieve, paddle washing machine, cutting machine, rasper, flash dryer, sieving machine, and packaging machine.

3. Differences in Processing Equipment

The variations in processing steps lead to differences in the equipment used for cassava flour and starch production.

  • Cassava Flour Processing Line:
    Requires a peeling machine to remove toxic skins.

  • Cassava Starch Processing Line:
    Utilizes centrifugal sieves, fine fiber sieves, and hydrocyclone stations for separation and extraction.

Equipment Examples: Peeling machine (flour), centrifugal sieve, fine fiber sieve, and hydrocyclone station (starch).


 

Conclusion

Understanding the differences between cassava flour and starch processing lines is crucial for manufacturers and investors. From peeling and separation steps to the specific equipment used, each process is tailored to produce high-quality cassava flour or starch.

Henan Jinrui, with over 14 years of experience in providing cassava processing machinery, is here to assist with any inquiries or detailed information you may need. Feel free to consult us for expert guidance!

 

http://www.cassavaprocessing.com
WhatsApp/Phone: +8613526615783
Email:market@doinggroup.com

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