What are the main steps of cassava starch processing ?

Cassava starch root

In Europe and USA cassava is the term usually applied to the roots, and tapioca is the name given to cassava starch processing products and other processed products.

The plant grows to a height of 1 - 3 m and several roots may be found on each plant. Manioc prefers a fertile sandy-clay soil.

There are many varieties of cassava, but they fall into two main categories, namely bitter and sweet cassava (Manihot palmata and Manihot aipi), depending on their content of cyanohydrin. For industrial purposes bitter varieties are most frequently used because of their higher starch content. Sweet cassava is preferred for food because of its taste and dough forming ability. It pounds well.

A typical composition of the cassava root is:

Cassava starch processing

Many medium and large factories choose to start cassava starch processing plant. Following are the cassava starch processing main steps:

Root reception.

Raw material handling.

Efficient washing makes refining easier.

Rasping.

Use of sulphur.

Extraction.

Concentrating the crude starch slurry.

Refining.

Hydrocyclons.

Cleaning in place.

Drying and sifting.