Cassava (tapioca) starch processing

Cleaning and Washing Cassava (tapioca) Roots
Wash the fresh cassava (tapioca) roots in clean water to remove the surface mud and sand. It’s the first step of cassava starch process and very important for the quality of final cassava starch(tapioca).
Peeling Cassava (tapioca) Roots
Peel the washed cassava (tapioca) roots to remove the outer brown skin and inner thick cream layer. The water source should be checked regularly to ensure it is not dirty or contaminated.
Crushing Peeled Cassava (tapioca) Roots into Slurry
Crushing the peeled cassava (tapioca) roots into the slurry and separate to remove the coarse cassava residues to obtain uniformly smooth cassava slurry. The crushing drum and all food contact areas should be made from stainless steel.
Cassava (tapioca) Slurry and Residues Separation
The commonly physical operation to separate fine cassava residues from cassava slurry. Oversize particles of cassava residues cannot pass through the lattice structure of the filter, while fluid and small particles of cassava slurry can pass through to become filtrate.

Raw Starch Milk Desanding and Desilting
Solid control equipment that separates tiny sand and mud from the raw starch milk. Desander is installed before the desilter and normally the solids diameter for desander to be separated would be larger than for desilter.

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