About 25% starch may be realized from mature and good quality tubers. About 60% starch may be obtained from dry cassava chips and about 10% dry pulp may be realized per 100 kg of cassava of roots. Cassava roots could be used for making cassava starch.
Fresh cassava roots are washed to free foreign matters and peeled mechanically. Then they are fed into raspers along with water for pulping, followed by filtration to separate starch so released during pulping. The residue is finely ground in plate mills to release residual starch from the pulp. It is then filtered in a multistage fibre washing system to recover starch from the pulp. The stream containing starch is put through centrifugal separators or the tabling system to eliminate fine fibre from starch. The starch is filtered/centrifuged and finally the starch cake is dried in a flash dryer, packed and then marketed. The pulp is dewatered in a screen press, dried in a flash dryer and sold for animal feed.
Cassava and cassava starch
The whole production line of making cassava starch is comprised of four major sections: Washing & Crushing Sections, Screening Sections, Concentrating Sections and Drying Sections.
What is step by step process of making cassava starch?
step 1 sorting: The roots are sorted to select wholesome roots for processing.
step 2 weighing: The sorted roots are weighed.
Main machine used for making cassava starch
step 3 cassava peeling: The roots are peeled to remove the peels.
step 4 cassava grating: The peeled roots are grated to produce a smooth mash.
Cassava starch processing plant
step 5 cassava extracting (Centrifugal): The mash is discharged into a starch extractor to extract the starch.
step 6 sedimentation: The starch milk is allowed to settle forming two layers i.e. the top free supernatant liquid and the thick starch slurry.
Doing Company cassava starch machine manufacturer
step 7 dewatering: The supernatant layer of liquid is removed by siphoning off the liquid with rubber hose and the thick slurry obtained is dewatered to reduce its moisture content complete by the vacuum dewater machine.
step 8 granulating: The “cake” is mechanically reduced in size to produce fine granules of greater surface area.The granulated cake is mechanically dried in a mechanical dryer to reduce its moisture content to about 8 – 10 per cent.
step 9 milling: The dried product is milled to desired particle size (if necessary).
step 10 packaging : The starch is packaged appropriately.