Cassava flour making equipment process
Release Time：2020-10-11 10:50Author：sd888Source：未知
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The process of the equipment for extracting cassava flour from fresh cassava root is:
Classification and weighing:
The tubers are classified to select healthy roots for production. Then weigh the tubers.
Peeling:
Manually peeled and weighed cassava roots to reduce the high peeling loss associated with mechanical peelers due to the irregular shape of cassava roots.
washing:
Rinse the peeled roots with enough drinking water to remove sand, dust and other contaminants.
Raster:
The root is ground into cassava mash.
Detoxification:
The cassava is mechanically detoxified in a malt mixer for a period of time to eliminate the toxic hydrogen cyanide present in the cassava.
Dehydration:
The moisture of the mash is mechanically reduced to about 50% in preparation for the drying operation.
Granulation:
A hammer mill is used to crush the cake obtained during the dehydration process into fine particles.
drying:
The granulation process is followed by a drying operation to produce cassava flour of the required quality.
Milling:
The flour obtained is ground to the desired particle size.
Screening and packaging:
Sift the flour and pack appropriately.
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