drying cassava flour

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Three precautions for drying cassava flour

Three precautions for drying cassava flour

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.

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drying cassava flour

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