What machine is included of cassava starch production line?
World production of cassava root was estimated to be 184 million tonnes in 2002, rising to 230 million tonnes in 2008. The majority of production in 2002 was in Africa, where 99.1 million tonnes were grown; 51.5 million tonnes were grown in Asia; and 33.2 million tonnes in Latin America and the Caribbean, specifically Jamaica. Nigeria is the world's largest producer of cassava. However, based on the statistics from the FAO of the United Nations, Thailand is the largest exporting country of dried cassava, with a total of 77% of world export in 2005. The second-largest exporting country is Vietnam, with 13.6%, followed by Indonesia(5.8%) and Costa Rica (2.1%). In 2010, the average yield of cassava crops worldwide was 12.5 tonnes per hectare. The most productive cassava farms in the world were in India, with a nationwide average yield of 34.8 tonnes per hectare in 2010.
Following is the cassava starch production equipment introduction:
Cassava starch production line step 1- sorting: The roots are sorted to select wholesome roots for processing.
step 2- weighing: The sorted roots are weighed.
step 3- cassava peeling: The roots are peeled to remove the peels.
step 4- cassava grating: The peeled roots are grated to produce a smooth mash.
step 5- cassava extracting: The mash is discharged into a starch extractor to extract the starch.
step 6- sedimentation: The starch milk is allowed to settle forming two layers i.e. the top free supernatant liquid and the thick starch slurry.
step 7- dewatering: The supernatant layer of liquid is removed by siphoning off the liquid with rubber hose and the thick slurry obtained is dewatered to reduce its moisture content.
step 8- granulating: The “cake” is mechanically reduced in size to produce fine granules of greater surface area.
The granulated cake is mechanically dried in a mechanical dryer to reduce its moisture content to about 8 – 10 per cent.
step 9- milling: The dried product is milled to desired particle size (if necessary).
step 10-packaging: The starch is packaged appropriately.
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