| 摘要 |
Dry foodstuffs, e.g. "Gari" or "Farina de Mandioca", are prepd. by washing, peeling and grinding cassava roots, fermenting the grindings, washing, preliminary water-extn. and drying. Novelty comprises (a) setting the grindings, in preliminary water-extn. step, to pH 5.8, by the controlled addn. of NaOH soln.; (b) expelling free HCN at 70-120 deg.C; (c) removing moisture and (d) forming a granulate which can be worked to "Gari" prods. of opt. graining, or dry-ground to flour. The washed cassava roots are pre-peeled by machine and then peeled by hand. The grindings are dehydrated in a centrifuge separator and mixed with measured out NaOH soln. quantities. For drying, HCN expulsion and granulation, the qrindings are treated in a turbulent layer drier, evenly distributed at inlet by a propeller-disintegrator, loosened by a stirrer in the turbulent layer and kept in turbulent layer for the required time.The granulate leaving the turbulent layer drier can be (1) ground to "Gari" in a toothed disc mill comprising vertical, adjustable, toothed discs, or (2) worked to flour on grinding mills, or (3) processed to snacks, or (4) extruded by high temp. extrusion cooking. The granulate has pre-determined agglutination, contains less than 10 ppm. HCN, has a good taste and can be stored for at least 1 year provided water content is below 12%. |
