Cassava Press for Dewatering
"Reducing moisture content by dewatering reduces cost of drying"
Dewatering is a solid-liquid separation process aiming to reduce product moisture content. It is used on various industrial processes, particularly for fibrous materials. The most common dewatering equipment is a press.
Dewatering is significantly less expensive than drying because the energy required to remove water by mechanical means is less than the energy needed for drying. Therefore, by mechanically reducing the material moisture content the energy needed for the subsequent drying is minimized.
The mash moisture content should be reduced to 40% on wet-basis (w.b.) or less before drying.
1. How to measure performance
The most important performance indicator to consider when acquiring equipment for dewatering is throughput, as it is important to assure its compatibility with the size of the operation.
Throughput is defined as the quantity of material processed per unit of time. For presses should be always related to the amount of final product (at 40% w.b. moisture content) that can be obtained per hour.
2. Quality and safety
- Presses should use hydraulic force; the ones that uses a screw mechanism do not deliver the necessary force and thus do not reduce moisture content to the desired level
- Hydraulic force can be delivered using a manually operated hydraulic jack or a hydraulic drive system. Force can be applied from the top, bottom, sides or a combination of them
- All parts of the press should be resistant against corrosion and the metal parts that come in direct contact with the cassava mash should be made of stainless-steel
- While the object is to remove as much water as possible, consistency is equally important. Every batch removed from the press should have similar moisture content (≤40% w.b.)
3. Before buying a press answer these questions
- Is the equipment throughput suitable to the process centre operation?
- Does the press use hydraulic force instead of screw mechanism?
- Is the final moisture content of the pressed product equal or less than 40% w.b.?
- Is the final moisture content of the pressed product consistent?
- Are all the press parts resistant against corrosion?
- Are all the metal parts that come in direct contact with the food made of stainless-steel?