The chipping process is mainly designed to reduce the size of the roots
Right after the harvest, fresh roots are transported to chip-drying yards. In making chips, the roots are chopped into small pieces and sundried on concrete floor for 2 to 3 days until the 65% moisture content is reduced to about 16% to 18% by weight. The chipping process is mainly designed to reduce the size of the roots, to shorten drying time and to make transport easier after drying. To produce 1 ton of Tapioca chips needs about 2.2 to 2.5 tons of original roots.
|
Product Type:
Starch
|
Type:
Tapioca Starch
|