The process of producing cassava flour.
TH28473UActive Publication Date: 2026-07-08SURANAREE UNIVERSITY OF TECHNOLOGY
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Patent Information
- Authority / Receiving Office
- TH · TH
- Patent Type
- Utility models
- Current Assignee / Owner
- Filing Date
- 2022-04-28
- Publication Date
- 2026-07-08
Abstract
OCR 10KL (04 / 02 / 2569) The process of producing cassava flour involves peeling, washing, and cleaning the cassava. Clean the cassava peel to remove any soil residue, then soak the cassava in sodium chloride solution. The optimal concentration of NaCl used for soaking cassava before the slicing process is 2-10 percent by volume. For 2-5 minutes, before being air-dried, then ground and sifted to obtain the desired flour.
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Claims
OCR 10KL (04 / 02 / 2569) 1. The process of producing cassava flour involves the following steps: A. Soak the peeled and cleaned cassava in a sodium chloride (NaCl) solution. The concentration used for soaking cassava is 2-10 percent by volume for 2-5 minutes. B. Cut the cassava into pieces 2-5 millimeters in size. C. Dry in a hot air oven at a temperature of 55-70 degrees Celsius for 10-18 hours until the moisture content reaches 12%. 14% d. The cassava is ground using a milling machine and then passed through a 1250 mesh sieve.