How to produce Starch from Cassava

Cassava Starch Production

Starch is one of the most abundant substances in nature, a renewable and almost unlimited resource. Starch is produced from grain or root crops. It is mainly used as food, but is also readily converted chemically, physically, and biologically into many useful products to date, starch is used to produce such diverse products as food, paper, textiles, adhesives, beverages, confectionery, pharmaceuticals, and building materials. Cassava starch has many remarkable characteristics, including high paste viscosity, high paste clarity, and high freeze-thaw stability, which are advantageous to many industries

Starch production STEPS
 Peeling&Cleaning--Crushing--Filtering--Concentration & Refining--Dehydration--Drying--Screening--Packing etc,.
Washing & Peeling Section: To remove the stone, sand or soil from the fresh cassava root, and peel it. (The peel of cassava is  poisonous.)
Crushing Section: To make the starch out from the cassava.
Filtering Section: To remove the sand and residues and milk from the wet starch.
Concentrating & Refining Section: To refine, concentrate and whiten the starch, and remove the yellow from the starch milk.
Dehydration Section: To remove the water in the starch milk. After dewatering, the water content of wet starch will be 40%.
Drying Section: To make the wet starch with 40% water be 13% water dry starch.
Screening Section: To make sure all the starch are in uniform fineness.
Packing Section: To pack the dry starch in bags.