Cassava flour making equipment process description

Cassava flour making equipment process description:

The process of cassava flour making equipment from fresh cassava roots are:

Sorting and Weighing:

The tubers are sorted to select the wholesome roots for production. The tubers are then weighed.

Peeling:

The weighed cassava roots are peeled manually to reduce high peeling loss associated with mechanical peelers due to irregular shape of cassava root.

Washing:

Peeled root is washed with sufficient quantity of potable water to remove sand, dirt and other contaminants.

Grating:

The root is grated to cassava mash.

Detoxification:

The cassava mash is detoxified mechanically in a mash agitator for a period of time to eliminate the toxic hydrogen cyanide present in cassava.

Dewatering:

The moisture content of the mash is reduced mechanically to about 50% to prepare for drying operation.

Granulation:

The resultant cake from dewatering process is disintegrated into fine granules using hammer mill.

Drying:

Granulation process is followed by drying operation to produce cassava flour of desired quality.

Milling:

The flour obtained is milled to desired particle size.

Sieving and Packaging:

The flour is sieved and packaged appropriately.