How to Commercially Make Cassava Starch?

One kilogram of tapioca starch requires 4.4 kilograms of fresh cassava roots at its starch content of 25%.

The traditional process of Cassava Starch, usually practiced in the small-scale factories, is able to separate starch from fresh cassava roots by crushing and then submerging the cassava under the water.
The modern cassava starch process, practiced in the large-and-medium-scale factories relies on numbers of highly efficient equipment and machines; Grinding the starch with the high-speed Rasper. Then extract the protein by the machine called “Decanter”. Separated the water by the “Centrifuge”. Dry the cake in the flash dryer. This process requires only short period of time and provides superior quality of starch. The process may be described into 8 steps as follows:

1. Weigh the fresh cassava roots to determine the starch percentage.

2. Remove sand and impurity in the rotary screener.

3. Put it into the peeling-and-cleansing device, then chop out root tails.

4. Put the fresh clean cassava into the Rasper and then Decantor to remove protein.

5. Pass the slurry through the screen to remove fiber. Fiber is sun-dried and sold out for animal feed application.

6. Separate the fine fiber and impurity by “Centrifuge”.

7. Dry out the starch by passing it through the hot-aired dryer column.

8. Pass the starch through the sifter and pack the fine powder into the sacks for sale.