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Cassava Starch Production Line Model: HV-X1125

Country/Region china
Company Hanlv machine limited
Categories Instant Noodle Production Line
Telephone 510-82024889
ICP License Issued by the Chinese Ministry
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Cassava Starch Production Line Model: HV-X1125

Cassava Starch Line
Cassava Starch Production Line
Model: HV-X1125

Material Description

Cassava is originated in tropical America about 4,000 years of cultural history. It is a perennial sub-shrub, and also known as cassava, sweet potato wood, underground tuber. It is one of the worlds top three major potato (potato, sweet potato, cassava). Roots are cylindrical with different number and thickness breeds.

Cassava is mainly used for food, feed and extraction of starch. It can be divided into sweet, bitter two species types. Because all parts of cassava plants contain hydrocyanic acid, When we use cassava roots and leaves for food and feed, we should pay attention to processes like detoxification, dehydrating, drying slices, steaming to peeling and grinding starch etc. Slices drying can remove 75% of the general hydrocyanic acid. The starch content after processing system is minimal. Sweet kind of cassava after steaming or slices drying is safe to use directly. Bitter kind of cassava after detoxification can also be safe to use, but only for producing starch.. Cassava roots contain high starch. Fresh potato contains 20% -35% of starch, 1-2% of protein, 0.3-4.3% of fat, 1-2% of cellulose, 1% of ash, 60% ~ 80% of humidity which indicates that cassava is a good raw material for producing starch.

Design Description

The design uses todays advanced technology, scientific, reasonable, mature technology process: one time clean, two times grinding, one time grinding and dehydration, vacuum air dry production process with features like high yield, high brightness, and low loss of active ingredients.

Technology Process

This production line uses fresh cassava as material to produce cassava starch which can meet the requirements.

Transportation and cleaning

Collect the fresh cassava from stock ground, and transported by the conveyor belt to peeling machine for peeling and stone removing. After firstly remove the impurities on the surface, the cassava is transported into washing process. After washing twice by trough conveyor and roller, the sediment and impurities on the surface of cassava have been basically removed; and peeling rate can achieve 80%. After cleaning process, the cassava will be transported into the crushing process.


Clean cassava will be broke into pieces by flying hammer type grinding machine in order to break the organizational structure of cassava. So that small starch granules can be disintegrated from the cassava root. Water plays the medium here. After twice crushing, cassava becomes slurry. The starch slurry after the first crushing can pass through 6 ~ 8mm puree sieve. The starch slurry after twice crushing can pass through 1.2-1.4mm puree sieve. The starch is basically free and becomes a mixture of pulp residue, then pumps it into the sieve for separation.


Residue slurry mixture passes through four vertical separators to be separated. Cassava waste will be transported to the residue field. And the starch extraction can already meet the standards of products only with protein, sediment and other organic and inorganic impurities to be proceeded in next process.

Separating and concentrating

Starch will be pumped through the sediment remover to remove inorganic impurities. And then into the first disc separator, and then into the second disc separator. The main function of first disc separator is to remove protein, and the main function of second disc separator is to concentrate to be dehydrated. After the above treatment process, starch basically reached the requirements of the finished product. Following processes are dehydration, drying sections.


Concentration of starch out of disc separator is generally 18 ~ 20degree. After centrifuge treatment, the water content of starch decreased from 60% to 38 ~ 40%; dehydration of water (containing about 1 to 5% starch) continues to be concentrated in

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