Storage and preservation of wet cassava
Highest grades of cassava starch are processed from freshly extracted starch. In many cassava processing factories, extracted starch is stored in tanks under wet conditions during the peak harvesting period (two to five months). Long-term storage of cassava starch under wet conditions results in adverse quality changes which reduce the grade and sale price of the resultant dry starch. This simple technology was able to maintain the quality of cassava starch during storage.
Автор: UK Department For International Development (DFID)
Организация: The Food and Agriculture Organization of the United Nations FAO TECA
Год: 2020
Страна/страны: India
Географический охват: Азии и Тихого океана
Категория: Практики
Полный текст: https://teca.apps.fao.org/en/technologies/4520/
Язык контента: English