Fress cassava processing

  Garri processing output is related to storage time and garri processing equipment. During Garri production process, we may increase the Garri processing output by shortening the fresh cassava storage time and choosing suitable Garri processing machine. In the following, I will share you a detailed introduction. ① Shorten the fresh cassava storage time We have helped many customers install Garri processing plant in more than 30 countries and according to the feedback from customers, the shorter the storage time of mature cassava, the higher the starch content of cassava and the higher content of Garri. In particular, cassava is most suitable for processing within two weeks after maturity. So you’d better try to shorten the fresh cassava storage time. ② Choose suitable Garri processing machine With the development of science and technology, modern Garri processing way is more and more popular. However, different processing equipmen

  The cassava starch manufacturing process is a physical separation process which means that the starch in the cassava raw material is separated from impurities of starch slurry thorough a series of processing procedure. And the production process is divided into transportation, cleaning, washing, crushing, screening, concentration and refining, dehydrating, drying and packaging.   Cassava starch manufacturing process Here are the detail introduction of the cassava starch manufacturing process 1. Raw material choosing and transportation process: Choosing: The raw materials of cassava starch include fresh cassava and dried cassava chips, which are the main substances for production. In cassava starch manufacturing process, it is required that the raw cassava must be fresh. It will be better to purchase, transport and process the fresh raw material on the same day. The chosen raw cassava should be no damage, not mildewed, not degrade

  The by-products of cassava starch processing are mainly residues, yellow powder (mainly protein), cell liquid and waste water. The dry matter content of these substances accounted for about 40% of the dry matter quality of the tuber. Dried cassava residue contains about 50% starch, more than 15% fiber, 3% soluble carbohydrate, and about 10% pectin. The cell fluid yield is 50% - 55% of the potato weight. The dry matter concentration in the cell fluid is between 45% and 70%, of which about 40% are nitrogenous compounds, 25% are soluble carbohydrates, and 20% are minerals. In addition, the cell fluid contains a small amount of organic acids, trace elements, vitamins and other substances. About 80% of the nitrogenous substances and more than 60% of the minerals in the cassava are transferred to the cytosol.【Recommended reading: Modern cassava starch processing 】   Cassava and cassava starch In developed countries, ce