What is preparation method during cassava starch extraction?

Preparation method during cassava starch extraction:

The first step in the pre-separation process of cassava starchy root or cassava tuber is to remove the adherent soil from roots by washing in order to prevent any problem later caused by the soil and sand. The process is followed by disintegration of cell structure to break down the size mechanically (i.e. milling) or thermally (i.e. boiling or steaming) or by combination of both processes. Slurry will be produced from the disintegration process which contains a mixture of pulp (cell walls), fruit juice and starch. This slurry can be cooked directly to gelatinized starch.

When it is required, it can also be separated to produce flour by ecploiting the difference in density using hydrocyclone and / or centrifuge separators.

Cassava starch extraction process:

step 1 sorting: The roots are sorted to select wholesome roots for processing.

step 2 weighing: The sorted roots are weighed.

step 3 cassava peeling: The roots are peeled to remove the peels.

Cassava peeling machine

step 4 cassava grating: The peeled roots are grated to produce a smooth mash.

Cassava grating machine

step 5 cassava starch extracting: The mash is discharged into a starch extractor to extract the starch. This step is the most important process during cassava starch extraction. This will directly influence the starch extraction rate.

step 6 sedimentation: The starch milk is allowed to settle forming two layers i.e. the top free supernatant liquid and the thick starch slurry.

step 7 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.

Cassava dewatering machine

step 8 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 – 10 per cent.

step 9 milling: The dried product is milled to desired particle size (if necessary).

step 10 packaging: The starch is packaged appropriately