Introduction to Cassava Flour Processing Technology and Its Advantages

The cassava flour processing technology is simple. It only requires peeling, slicing, drying, grinding and other steps to obtain cassava flour. And the cassava flour processing technology has the advantages of low equipment capital investment, low cost and quick return.

First of all, the first step of the cassava flour processing technology is to peel the cassava. The outer skin of cassava is usually hard and toxic and cannot be eaten, so the cassava needs to be peeled before subsequent processing. This step generally uses a cassava peeling machine to peel the cassava. The peeling rate is high, and the spray system equipped with the peeling machine can avoid the step of washing again, and the processing efficiency is relatively high.

Secondly, the second step of the cassava flour processing technology is to slice the peeled cassava. In the cassava slicing step, the washed cassava is evenly cut into cassava slices, which ensures that the cassava slices can be dried evenly and quickly. This step generally uses mechanized equipment to slice cassava, such as cassava slicers, which are more uniform and efficient than manual slicing, and can be adjusted to determine the thickness of cassava slices, ranging from 5mm-20mm, which can meet the processing needs of users.

Then, the third step of the cassava flour processing technology is to dry the cassava slices. The sliced cassava slices are conveyed to the drying chamber through belt drying, and most of the moisture in the cassava slices is dried through air heat circulation. Through this drying method, the moisture content of cassava slices can be effectively controlled, and the dried cassava slices can be stored for a longer time.

Finally, the last step of the cassava flour processing technology is to grind the cassava slices into powder. The dried cassava slices are evenly ground into cassava fine powder by a cassava mill. And after grinding, they need to be screened to remove some cassava flour with larger particles, so that the cassava finished product is uniform and delicate, reaching the texture of flour.

Advantages of cassava flour processing:

Advantage 1: Low cost investment

The processing technology of cassava flour is relatively simple, and the equipment required is also relatively simple, which reduces certain costs, has less cost investment, and pays back quickly, making it more suitable for processing by small enterprises.

Advantage 2: Long shelf life

Cassava will gradually begin to deteriorate 48 hours after harvest and cannot be used after about 7 days. The method of drying cassava chips effectively extends the availability of cassava and reduces the decay and waste of cassava. And the dried cassava chips can be stored for a long time, which is convenient for subsequent processing into cassava flour at any time.