| 摘要 |
1291547 Cassava FEDERAL INSTITUTE OF INDUSTRIAL RESEARCH 25 May 1971 16976/71 Heading A2B Cassava roots are peeled, grated or cut to form a pulp, which may be dewatered, which is allowed to ferment, the fermented pulp is heated in a heater to produce a gelatinised mash, and the mash is dried in a dryer physically separated from the heater. Prior to the heating step, the pulp may be partly dewatered by centrifuging or pressing, and may then be milled and sieved. Fermentation may be accelerated by the addition of a suitable inoculum, such as cassava liquor or milled soya beans. Protein concentrates, vitamins, and minerals may be incorporated at a suitable point. A suitable apparatus comprises in sequence a root peeler, a cutter, a fermentation vessel, dewatering means, a heater, and a dryer. The dried product is known as gari. |
