What is the cassava starch production process ?
Cassava starch processing machine primarily is the wet milling of fresh cassava roots. Starch is the main constituent of cassava. About 25% starch may be obtained from mature, good quality tubers. About 60 % starch may be obtained from dry cassava chips and about 10 % dry pulp may be obtained per 100 kg of cassava roots.
Fresh tubers are processed during season and dry chips during
the off-season in some countries. Extraction of starch from fresh
cassava roots cassava starch production process can
be divided into five main stages: preparation (peeling and washing),
crushing , purification (starch washing), dewatering and drying, and
finishing (milling and packaging).
For cassava, the process of starch extraction is relatively
simple as there are only small amounts of secondary substances, such as
protein, in the roots. When cassava roots are harvested or selected for
starch extraction, age and root quality are critical factors. Cassava
roots need to be processed almost immediately after harvest, as the
roots are highly perishable and enzymatic processes accelerate
deterioration within 1-2 days. A first-rate quality starch can be
obtained from cassava using only water, and this makes the processing of
cassava starch and flour particularly suitable for developing countries
and rural industries.
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