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Introduction of Cassava Flour Production

Cassava is one of the world's three major potato, widely cultivated in tropical and subtropical regions. In the tropical regions of South Asia, it is second only to rice cassava, sweet potato, sugar cane and corn fifth largest crop. It plays an important role in crop distribution, feed production, industrial applications, has become a widely grown mainly starch processing and fodder crops.
Cassava is Euphorbiaceae cassava roots, cassava roots are conical, cylindrical or spindle-shaped, fleshy, rich in starch. Quality cassava flour, edible, or production of alcohol, fructose, glucose, etc. industry. Inclusive of all parts of the cassava cyanogenic glycosides, toxic, fleshy part of the fresh potato shall be subject to blisters, drying and other detoxification processing before consumption. Because fresh potatoes are perishable, generally processed into starch as soon as possible after harvest, dry sheet, dry potato and other grains. There are two main cassava: bitter cassava (specifically for the production of cassava flour) and sweet cassava (method similar edible potatoes). Processed food, one of the major grains for local residents.
Dosage: To use and should result, the amount on the line.
cassava flour production
Tapioca flour can be used in the production of food, it can also be used as feed. Problems related toxins dry cassava for feed: After 3-6 days when cassava chips in the production process of dried and stored for several days to transport feed mill, which hydrocyanic acid content has been reduced to the extent of non-toxic. Cassava in the feed plant after several days of storage, which will further reduce the content of hydrocyanic acid, so as to provide greater safety factor. If using cassava grain, you can exclude any dangerous animals hydrocyanic acid poisoning. After fully dried potato powder, no toxins. It can be safely used in the preparation of complete feed them
The Chracteristices of  Cassava Flour:
Color: white cassava starch.
No odor: no odor of cassava starch, to be fine-tune the smell of the product, such as food and cosmetics.
Bland taste: cassava starch, no taste, no aftertaste (for example maize), and therefore more suitable than the ordinary starch needs fine-tuning the taste of the product, such as puddings, cakes and sandwiches cake filling and the like.
Paste clear: cassava starch paste formed after cooking crystal clear, with a pigment for color. This feature sizing of cassava starch for fine paper is also very important.
Viscosity: As the cassava starch amylopectin and amylose ratio of up to 80:20, and therefore has a high peak viscosity. This feature is suitable for many uses. Meanwhile, tapioca starch can also be modified to eliminate the tackiness associated with sparse pine structure, which is very important in many food processing.
Freeze - thaw stability High: cassava starch paste showed a reversal of relatively low resistance, thereby preventing moisture lost during freezing and thawing cycles. This feature can also be further enhanced through the modification.
Tapioca Flour or Cassava Flour processing can be roughly divided into: cleaning, grinding, dehydration, drying, packaging. Each section associated, to complete the entire production process can be automated.
1 Cleaning: is the key to cassava processing, cassava starch processing in terms of relatively more important, because there is no cassava behind clear water filtering station, if there is sediment which will directly affect the quality cassava flour, resulting in high impurity content. Common cassava cleaning equipment are: cassava peeling drum washing machine dedicated mainly to remove silt and cassava cassava skin surface; paddle washing machine, the use of bionics, through strong cleaning remove sediment on cassava; new mouse cage washer, wash rinse further improve the clarity of cassava, while peeling effect. In general, to have a plurality of cleaning devices cassava MS, in order to achieve the desired effect.
2 Grinding: crushing and grinding cassava starch processing in general when cassava is not the same, when crushed as little as possible with or without water, and a relatively higher fineness, crushed material is generally not filter to prevent loss of nutrients . When crushed in order to ensure its color, oxidation treatment can be carried out.
3 Dehydration: for drying cassava flour, to the slurry after crushing further dewatering, dewatering machine has a variety of options, you can use a small three-legged dehydration machine, you can use a large vacuum dehydrator or scraper centrifuge, thereby reducing the material water to improve drying efficiency and quality.
4 Drying: Drying dried cassava and cassava starch are substantially similar, but different parameters, you can still choose air dryer, through a combination of high temperature gas and wet powder, wet powder away quickly in the water, so that the tapioca become dry materials, these materials go through screening, the required fineness of the finished product is tapioca, it can be packaged directly, but also mainly the pulverized again. The dried fuel can use firewood.
5 Packaging: dried finished material, according to the different requirements of customers, packaging, can be listed for sale.