Drying Process for Cassava

Cassava is an efficient and economical crop, and its roots can be dried and processed into cassava flour, which is widely used in food, beverage, confectionery, chemical, energy, pharmaceutical, paper, and biotechnology industries. Cassava is also a seasonal crop with a concentrated harvest time. If not dried, it can easily become moldy and difficult to store. To begin the drying process, fresh cassava is selected and sorted based on processing standards, with preference given to well-shaped roots with longer stems.

The selected cassava is cleaned and then sliced using a slicing machine, ensuring a thickness of less than 4mm. This increases the surface area for moisture evaporation and reduces drying time. The sliced cassava chips are evenly arranged on stainless steel racks, with a maximum thickness of 3cm.

The racks containing the cassava chips are placed inside the drying chamber. The drying machine’s operating parameters, such as time, temperature, and humidity, are set, and the equipment is started. It is important to avoid setting the drying temperature too high. Gradually increasing the temperature in multiple zones can ensure a uniform drying process. During the first two hours of operation, the focus is on drying without dehumidification. Once the relative humidity inside the chamber reaches 80%, the drying and dehumidification process begins.

After approximately 20 hours of continuous drying, the cassava chips should have a moisture content of around 15%. The cassava chips should appear white with a slight yellowish tint and feel hard when squeezed, indicating that the drying process is complete.