Different flour milling process, cassava starch processing is relatively complicated. The detailed cassava starch production process and process is followed as below.
The raw materials are the basics of the cassava starch production line and the quality of raw materials will decide the quality of final produced cassava starch. Therefore, above mentioned raw materials requirements should strictly follow.
The fresh cassava is conveyed to the factory for cleaning and peeling. The raw material rotates and rolls along with the cylinder wall, spraying, washing, bathing, grinding, cleaning and peeling with water as the medium. The purpose is to remove all the silt and the peeling rate will up to 80%. Then, it will be transported to shatter section.
This process is to destroy the structure of cassava, which allows the tiny starch particles to break up and separate from the roots.
The purpose of separation is to separate insoluble proteins and residual soluble proteins and other impurities from starch whey, so as to achieve the purpose of washing, refining and concentration of starch milk.
According to the principle of specific gravity separation, the starch whey is pumped into the whirlpool by pressure pump, the bottom flow is removed from the sand, and the top flow through the pulp to achieve the purpose of sand removal. Dessander is use to complete this process.
After the separation and purification process, the concentrated whey still contains a lot of water, so it must be dehydrated to facilitate drying.
By drying, the water content of starch product is about 13.5%.
The produced starch should packed directly and timely stored for sale. Automatic packaging machine is widely used in this section.
The cassava starch is a profitable investment project, Huatai Machinery can provide complete set of cassava starch processing machine. We have professonal technical team which has been in cassava processing for many years. If you are interested in it, please feel free contact us to get project report and FREE quotation. any need please email to [email protected]