Cassava processing steps
1. The selected cassava chips are cleaned and sliced with a slicer.
2.The thickness of the slices should be controlled within 4 mm, so that it can increase the internal water evaporation area of the cassava and reduce the drying time of the cassava.
3.Place the sliced cassava chips evenly on the stainless-steel material cart shelf, and the thickness of the cassava chips should not exceed 3 cm.
Cassava drying process
1.Push the material cart containing the cassava into the drying room.
2.Be careful not to set the drying temperature too high. You can put the cassava in multiple zones, and the drying time can be increased at a uniform speed.
3. hours before the equipment runs, the equipment can be set in the mode of only drying without moisture removal. After the relative humidity in the drying room increases to 80%, the drying and dehumidification treatment begins.
4.After continuous drying for about 20 hours, the cassava was dehydrated to about 15%, and the material truck was pushed out of the drying room.
5.The color of the cassava chips was white and slightly yellowish, when the cassava chip become hard, it indicates that the cassava had been dried thoroughly.
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