Garri production machine
The machines of garri production line:
Washing -- Peeler -- Grusher -- Dewatering machine -- Fryer
Process control during garri production machine line:
Washing should be carried out thoroughly to avoid contamination of the final product with peel, sand, and so on.
Fermentation must be properly controlled, as too short a period will result in incomplete detoxification and a bland product. Too long a period will give the product a strong sour taste. Both over- and underfermentation also badly affect the texture of the final gari.
If too much liquid is pressed from the grated cassava, the gelatinization of starch during subsequent roasting is affected and the product is whiter.
If sufficient liquid is not removed, however, the formation of granules during roasting is affected and the dough is more likely to form into lumps. The ideal moisture content is 47-50 %, and this is assessed visually by experienced gari producers.
Sieving is important to obtain a high-quality product, free of fibrous contaminants and with similar-sized granules. The granules must be roasted to about 80 ºC/175 ºF to achieve partial gelatinization of the starch.
If lower temperatures are used, the product simply dries and produces a dry white powder. Too high a temperature will cause charring of the product and make it stick to the roasting pan.
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