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What determine the quality of cassava flour?

There are many factors decide the quality of cassava flour, because of the cassava flour process machine's difference, the quality of cassava flour process machine etc. We can choose what we need exactly acccording to our requirement after reading this article.

1.Meash

United States standard sieves, 140, 80 and 60 mesh.

Method:  Fifty grams of flour are screened through the appropriate sieve acnording to grade. While more accurate results can be obtained by making the test with a Ro-tap machine (a mechanical shaker of special design) or other type of mechanical shaker, satisfactory results can be obtained by hand shaking. The meshes are decided by different cassava flour process machine.

2.Cleanliness

Crystallizing dish 100 mm in diameter and 50 mm deep.

Method: Twenty-five grams of the sample are thoroughly dispersed in 150 ml of distilled water in the crystallizing dish and allowed to settle for two hours. The sample is compared against a standard sample for dirt and foreign particles seen from the underside of the dish and in the floating liquid.

3.Moisture

Metal dish, 55 ml in diameter, 15 ml in height, provided with inverted slipin cover fitting tightly on the inside.

Ventilated oven regulated to 130°C ± 5°C.

Method: Approximately 5 g of flour are weighed into a dish which has previously been dried in the oven, cooled, and weighed. The dish is uncovered, and dish, cover and contents are dried in the oven at 130°C 5°C for four hours. The dish is covered while still in the oven and then transferred to the desiccator and weighed when cool. The moisture is calculated and the loss of weight expressed as a percentage of the original sample.

- See more at: http://192.168.88.67:154/faq/cassava_flour_893.html?1481784196#sthash.jzv52xCK.dpuf

What determine the quality of final product during cassava flour processing?

There are many factors decide the quality of cassava flour, because of the cassava flour process machine's difference, the quality of cassava flour process machine etc. We can choose what we need exactly acccording to our requirement after reading this article.

1.Meash

United States standard sieves, 140, 80 and 60 mesh.

Method:  Fifty grams of flour are screened through the appropriate sieve acnording to grade. While more accurate results can be obtained by making the test with a Ro-tap machine (a mechanical shaker of special design) or other type of mechanical shaker, satisfactory results can be obtained by hand shaking. The meshes are decided by different cassava flour process machine.

2.Cleanliness
Crystallizing dish 100 mm in diameter and 50 mm deep.

Method: Twenty-five grams of the sample are thoroughly dispersed in 150 ml of distilled water in the crystallizing dish and allowed to settle for two hours. The sample is compared against a standard sample for dirt and foreign particles seen from the underside of the dish and in the floating liquid.

3.Moisture

Metal dish, 55 ml in diameter, 15 ml in height, provided with inverted slipin cover fitting tightly on the inside.

Ventilated oven regulated to 130°C ± 5°C.

Method: Approximately 5 g of flour are weighed into a dish which has previously been dried in the oven, cooled, and weighed. The dish is uncovered, and dish, cover and contents are dried in the oven at 130°C 5°C for four hours. The dish is covered while still in the oven and then transferred to the desiccator and weighed when cool. The moisture is calculated and the loss of weight expressed as a percentage of the original sample.

Henan Doing Mechanical Equipment Co., Ltd
Contact: Ms Judy Qian
Tel: +86-371-56771822
Mobile Phone: +86 15515538695
Fax: +86-37186129922
Email: sales@doingmachinery.com
ADD:Room No.3, 4th floor,Building18 , Area A, Yingxie Garden,Jinshui District,Zhengzhou,Henan,China.
Website: http://www.cassavaprocessingmachine.com/

 

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