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Cassava is one of the three major potato varieties in the world, widely cultivated in tropical and subtropical regions, and is an important starch and feed crop in southern China. However, cassava has a concentrated harvest period, and the moisture content of fresh potatoes can reach as high as 65% -70%. If not dried in time, it is prone to fermentation, mold, rot, and deterioration. Traditional natural drying is severely restricted by weather conditions, while ordinary drying equipment has pain points such as high energy consumption, easy gelatinization and discoloration, and uneven drying.
Nanchong Shouchuang Technology has been deeply involved in the field of agricultural product drying equipment for more than 50 years. In response to the high moisture content and easy gelatinization and coking of cassava starch when exposed to heat, a series of cassava slice hot air drying production line products have been launched. The equipment adopts multi-layer mesh belt hot air penetration drying technology, and precise temperature control is achieved through low-temperature and high air volume strategy to avoid cassava fermentation sourness and coking crust. The moisture content of the finished product is uniform and meets the standard, effectively ensuring the processing quality of cassava slices.
Core equipment: Multi layer mesh belt hot air dryer
The host is composed of 4-8 layers of stainless steel mesh belts, which are driven by chains on both sides and equipped with baffles on both sides to prevent materials from falling into the track. Accurately match the drying characteristics of cassava before and after the critical moisture content.
working principle
The production line adopts a countercurrent hot air penetration drying process. After cleaning and slicing the fresh cassava, it is transported by a conveyor belt to the top mesh belt for even spreading. The material moves downwards layer by layer with the mesh belt and flips cyclically between the 4-8 layers of mesh belt.
The hot air stove produces clean hot air, which is sent to the bottom of the dryer by the blower. It first passes through the bottom mesh belt and exchanges heat with the material about to be discharged, taking away some moisture and continuing upwards. It passes through each layer of mesh belt layer by layer and comes into contact with the wetter material in the upper layer, forming counter current heat exchange. The heat is reused multiple times, and the exhaust temperature can be reduced to near natural wind temperature, resulting in extremely high heat utilization efficiency.
The equipment removes most of the free water in the constant speed drying section and the bound water in the reduced speed drying section, with precise temperature switching between the two sections, effectively preventing high-temperature gelatinization and coking crust formation of cassava starch.
Service Guarantee
Customized design: Design one-on-one solutions based on material characteristics, site conditions, and production capacity requirements
Installation guidance: Professional technicians provide on-site guidance for installation and debugging
Operation training: Free system training for customer operators
After sales support: a comprehensive after-sales service system, equipment lifetime warranty