タイトルまたは説明

Traditionally, wet cassava starch is produced by cassava processors either as a direct product or as a by-product resulting from cassava processing into other products such as Gari, Fufu, etc.  One of the factors responsible for the high post-harvest loss for cassava is the inadequacy of the traditional processing method to convert cassava into less perishable products such as cassava starch.
Cassava starch processing raw material:
The only raw material for production of cassava starch is fresh cassava root. Cassava is grown in virtually all the thirty-six (*6) states in Nigeria and Nigeria has been rated the highest producer of cassava in the world with production estimate of about *0 million metric tons. This implies that sourcing cassava for the proposed project will not be a difficult thing.
Mainly cassava starch processing machine:
Hammer Mill Grater
Starch Extractor
Sedimentation Tank
Homogenizer
Hydraulic Press
Granulator
Flash Dryer
Hammer Mill with Cyclone
Packaging Machine
These cassava starch processing machine are fabricated at FIIRO and can be fabricated and delivered within eight weeks of commissioning. The cost, however, depends on the capacity which could vary from **5 tons per day.
Cassava starch processing machine introduction：
The basic processes involved in the production of cassava starch from cassava roots are:
Sorting: The roots are sorted to select wholesome roots for processing.
Weighing: The sorted roots are weighed.
Peeling: The roots are peeled to remove the peels.
Grating: The peeled roots are grated to produce a smooth mash.
Extracting: The mash is discharged into a starch extractor to extract the starch.
Sedimentation: The starch milk is allowed to settle forming two layers i.e. the top free supernatant liquid and the thick starch slurry.
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.
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 *0 per cent.
Milling: The dried product is milled to desired particle size (if necessary).
Packaging: The starch is packaged appropriately.