Cassava is rich in starch, which is one of the raw materials of industrial starch and is widely used all over the world. The Baixin cassava dryer can dry fresh cassava in multiple stages at medium and low temperatures so that it can dry the cassava better. Dried cassava will not change any of its nutritional value. The scent of cassava is retained and the taste is better.

Choose long and plump cassava roots.

For cleaning cassava, if the output is large, it is recommended to use a professional cassava cleaning machine.

For cassava slices, use a slicer to slice. Pay attention to the slice thickness, which should be controlled within 4 mm. This can increase the internal water evaporation area of the cassava and reduce the drying time of the cassava.

Put the cassava slices evenly into the tray, and keep them evenly placed. The thickness of the cassava slices should not exceed 3 cm. (If you use a large-capacity continuous multi-layer mesh belt dryer, automatic feeding can be realized, and the thickness of the cassava slices shall not exceed 8 cm.)

Note that the drying temperature of cassava should not be set too high. The initial temperature is set to 45-55°C and lasts for 2 hours. Only drying does not remove water.

When the humidity in the drying room reaches 80%, start drying and dehumidification for about 20 hours.(If you use a large-volume continuous multi-layer mesh belt cassava dryer, the drying can be completed in 0.5-2 hours.)

The inside of the cassava slice is white and slightly yellow, and it is very hard when you hold it by hand, which means that the cassava has been dried.