Tapioca starch is widely used, and the market demand is also large. So, what preparations should be done before tapioca starch processing? Prepare the raw materials, is it almost enough to buy tapioca starch processing equipment? Let's have a look!
The blanching, cooling, rinsing and washing of the equipment in the cassava processing are all inseparable from water. The water quality of the water source directly affects the quality of tapioca starch, and whether the water source is sufficient is related to the efficiency of tapioca starch processing.
Tapioca starch processing water should meet the standard requirements of ordinary drinking water, that is, colorless, odorless, free of pathogenic bacteria, clarification and no precipitation; no or less heavy metals; no substances harmful to human body. The hardness is 15-16 degrees, and the pH value is 6.5-9.5. Deep well water and upstream river water are recommended.
The site of cassava starch processing should reach three links, namely water, road and electricity. In addition, the surrounding environment of the workshop is good, the workshop has a ceiling, the site has a cement floor, and there are drainage culverts.
Tapioca starch processing equipment includes washing machine, crushing separator, dehydrator, dryer, etc. You can choose the appropriate type of cassava starch processing equipment according to the processing volume, and you can choose a fully automatic cassava starch production line for the larger processing volume. Then, according to the demand for starch quality, a single machine combination of different cassava starch processing equipment is selected.
First of all, the raw material for cassava starch processing is naturally the higher the starch content, the better, and the variety with high starch content is selected as the raw material.
Second, choose healthy cassava that is disease-free.
Again, try to avoid buying cassava that has been cellared, as cassava loses starch during storage. If you grow your own cassava, you should use the cassava starch processing equipment to process it into starch as soon as possible, which can not only improve the flour yield, but also prevent the cassava from being damaged during storage.
Cassava production is seasonal. For cassava processing plants, a certain period of storage is required to ensure uninterrupted production. Cassava is harvested with a large number of microorganisms and is easy to rot, so it is very necessary to master the storage method.
Cellaring is a commonly used storage method, requiring a temperature of 12-15°C and a humidity of 90%. It is necessary to choose a good cellar site, and set up a vent hole at the cellar mouth; the stacking of potato pieces should be conducive to ventilation.
To sum up, before processing cassava starch, it is necessary to do a good job: understanding of water demand; determination of plant site and selection of cassava starch processing equipment; acquisition and selection of cassava; storage of fresh potato.
Among them, the selection of cassava starch processing equipment requires more inquiries and more attention, and suitable cassava starch processing equipment is of great benefit to the production of cassava starch. Appropriate cassava starch processing equipment models and stand-alone combinations are critical to the efficiency and starch quality of cassava starch processing.