Cassava Starch Machine

Features of Cassava Starch Machine

300-2000 Kg/H Output Cassava Starch Processing Line

Cassava starch, internationally known as Tapioca Starch or Cassava Starch, and also commonly referred to as Manioc Starch or Yuca Starch in regions such as South America, is a high-purity starch extracted from cassava roots through a series of physical processing steps. Due to its high content of amylopectin (about 80%), it is characterized by high paste transparency, strong viscosity, and good freeze stability, and is known as the "king of starches". It is widely used in food, paper making, textiles, medicine, biofuels, and other fields.

In order to significantly enhance production capacity, ensure hygiene standards, and guarantee product consistency, while significantly reducing labor intensity, the modern mechanized production process for cassava starch is as follows:

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  Reception & Cleaning

  Objective: To remove external impurities such as soil, stones, stems, and leaves, preventing equipment damage and ensuring high starch purity.
  Process: Fresh cassava roots pass through a dry sieve to eliminate large debris, then enter a paddle washer or drum washer. Here, vigorous water friction thoroughly cleans the peel; in some configurations, peeling is simultaneously achieved at this stage.

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  Crushing & Rasping

  Objective: To rupture the cellular structure of the cassava root, maximizing the release of starch granules trapped within the cells.
  Process: Cleaned cassava is first cut into small chips by a slicing machine, then fed into a high-speed rasper. The raser pulverizes the chips into a fine slurry (mash), which is the critical step for liberating the starch.

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  Screening & Fiber Separation

  Objective:To separate the starch milk from cassava residue (fibers), thereby optimizing starch extraction rates.
  Process:The cassava mash flows through multi-stage centrifugal screens and fine fiber screens. Leveraging the size difference between starch granules and fibers, the starch milk passes through the mesh while longer fibers are retained and discharged .

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  Desilting & Purification

  Objective:To remove heavy impurities and solubles, improving starch purity and whiteness.

  Process:The starch milk first undergoes desanding to remove grit, then passes through a multi-stage (12–14) hydrocyclone battery for counter-current washing, producing high-purity concentrated starch slurry for dewatering.

  
  

  
  

  
  

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  Vacuum Dewatering

  Objective: Efficiently remove free/capillary water from starch slurry.
  Process:Purified starch slurry is fed into a vacuum dehydrating scraper centrifuge, where centrifugal force + vacuum negative pressure rapidly extract water. Upon reaching the target cake thickness, an automated scraper discharges it, yielding wet starch cakes (~45% moisture).
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  Airflow Drying

  Objective: To rapidly dry the wet starch to safe storage standards while strictly preventing gelatinization.
  Process: By leveraging the principle of instantaneous evaporative cooling, the particle temperature is kept strictly below the gelatinization point. Within seconds, moisture is reduced to 13%–15%. The resulting product is fine and uniform, requiring no further screening.

  
  

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  Quantitative Packaging

  Objective: To achieve high-precision metering and automated encapsulation of the finished product, ensuring consistent net weight and regulatory compliance.
  Process: The dried starch flows directly into the Quantitative Packaging Machine. This streamlined approach minimizes dust generation and maximizes packaging efficiency.