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Three precautions for drying cassava flour

2026-10-15

1. The temperature should not be too high to prevent starch gelatinization and browning
Cassava starch is sensitive to high temperatures, and high temperatures can easily cause partial gelatinization, stickiness, decreased whiteness, and affect viscosity and rehydration performance.
Cassava starch air drying: The commonly used hot air inlet temperature is relatively high, but the discharge temperature is generally controlled at around 60 ℃ to avoid excessive heating of the starch.
Edible cassava flour/cassava slices drying: It is recommended to control the drying temperature of hot air or heat pump between 50 ℃ and 65 ℃.
It is not recommended to dry at high temperatures for a long time, especially not just for "fast drying", otherwise it may cause problems such as surface hardening, high internal moisture content, and yellowing of color.
2. The moisture content should be controlled properly, and the standards for starch and whole powder are different
If the moisture content is too high after drying, it is easy to mold and clump; If the moisture content is too low, the powder is prone to fly and the loss increases.
Cassava starch: The moisture content of the finished product is usually controlled between 12% and 13%.
Edible cassava flour/cassava chips: The moisture content after mechanical drying should generally be less than 9%; Natural drying usually requires no more than 14%.
If export or long-term storage is required in the future, it is recommended to retest the moisture content before packaging and control the humidity in the workshop to avoid re absorption of moisture during the cooling, screening, and packaging processes of the finished product.
3. The drying should be uniform, and the packaging should be sealed to prevent moisture
Cassava flour is prone to clumping and moisture absorption, so special attention should be paid to the drying and packaging processes.
Before drying, the material should be evenly dispersed. When starch wet material enters the airflow drying, the feeding speed should be controlled to avoid local over wetting or agglomeration.
After drying, it is necessary to cool and screen in a timely manner to avoid condensation inside the bag caused by direct sealing of hot powder.
It is recommended to use moisture-proof bags, inner film bags, or aluminum foil bags for packaging and seal them for storage; The warehouse should be kept dry, away from light, and well ventilated.
If the environmental humidity is high, the moisture content of the finished product may rise again, resulting in clumping, odors, and even mold growth.