The basic unit operations in cassava flour production from fresh cassava roots are:
Sorting and Weighing:
The tubers are sorted to select the wholesome roots for production. The tubers are then weighed.
Peeling: The weighed cassava roots peeled manually to reduce high peeling loss associated with mechanical peelers due to irregular shape of cassava root.
Washing: Peeled root is washed with sufficient quantity of potable water to remove sand, dirt and other contaminants.
Grating: The root is grated to cassava mash.
Detoxification: The cassava mash is detoxified mechanically in a mash agitator for a certain time to eliminate the toxic hydrogen cyanide present in cassava.
Dewatering: The moisture content of the mash is reduced mechanically to about 50% to prepare for drying operation.
Granulation: The resultant cake from dewatering process is disintegrated into fine granules using hammer mill.
Drying: Granulation process is followed by drying of operation to produce cassava flour of desired quality.
Milling: The flour obtained is milled to desired particle size.
Sieving and Packaging: The flour is sieved and packaged appropriately.
Above is cassava flour making process.
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