Western Flag recently welcomed a group of clients from Nigeria for an on-site inspection of equipment and process solutions for cassava drying. Our technical team introduced key stages of the process, including raw-material preparation, hot-air drying, air circulation, moisture exhaust and temperature management.
Fresh cassava contains a high level of moisture and requires proper preparation before drying. Typical steps include sorting, washing, peeling and slicing or cutting into strips. Appropriate slice dimensions and even loading help improve hot-air penetration and support more uniform moisture removal.
Since cassava is rich in starch, the drying process must balance moisture removal with product quality. Western Flag's process approach focuses on staged drying control: the initial stage emphasizes even airflow and effective moisture exhaust; the middle stage coordinates temperature, air circulation and exhaust according to moisture reduction; and the final stage focuses on moisture uniformity and endpoint control. For edible cassava flour, approximately 55–60°C may be used as a preliminary process-trial range. Final settings should be confirmed according to the raw material, slice dimensions, loading and product requirements.
For edible cassava processing, pretreatment and food safety are also essential. Cassava contains natural cyanogenic compounds, so peeling and any required soaking or fermentation steps should be selected according to the raw material and intended product. Appropriate final-product testing is also necessary. Drying should work together with pretreatment to support both processing efficiency and product safety.
During the visit, the clients inspected relevant equipment structures, material-loading arrangements and control systems. They also discussed cassava-processing requirements and production-line configuration with our technical team. Western Flag can develop equipment and process recommendations according to each customer's raw materials, target capacity and finished-product requirements.
Post time: Apr-10-2026
