The traditional cassava starch production machine, usually practiced in the small-scale factories, is able to separate starch from fresh cassava roots by crushing and then submerging the cassava under the water. The starch made through this process is inferior in quality.
Compared to the traditional process of starch extraction from cassava, the modern process of tapioca starch production, practiced in the large-and-medium-scale factories relies on numbers of highly efficient equipment and machines; Grinding the starch with the high-speed Rasper. Then extract the protein by the machine called “Decanter”. Separated the water by the “Centrifuge”. Dry the cake in the flash dryer. This process requires only short period of time and provides superior quality of starch.
The process may be described into 8 steps as follows:
1. Weigh the fresh cassava roots to determine the starch percentage.
2. Remove sand and impurity in the rotary screener.
3. Put it into the peeling-and-cleansing device, to get the cleaning cassava.
4. Put the fresh clean cassava into the cassava crusher and then Decantor to remove protein.
5. Pass the slurry through the screen to remove fiber. Fiber is sun-dried and sold out for animal feed application.
6. Separate the fine fiber and impurity by “Centrifuge”.
7. Dry out the starch by passing it through the hot-aired dryer column of cassava starch drying machine.
8. Pass the starch through the sifter and pack the fine powder into the sacks for sale.
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