Cassava residue and potato residue are major by-products of starch and alcohol production, with a water content of approximately 80%. Due to their high moisture content and high viscosity, when using traditional drying equipment, if the drying temperature is too high, the residual starch will undergo gelatinization chemical reactions, producing dextrin that blocks the pores of the material particles. This prevents moisture from evaporating, causing the particle surfaces to turn yellow and black, which seriously affects the sales of the dried residue. If the drying temperature is too low, it is impossible to reduce the moisture content to below 15%, and the dryer is prone to problems such as wall adhesion, gelatinization, and clumping, leading to abnormal production of the drying equipment. This will damage the customers' interests.
The Dingli potato residue dryer is developed based on the characteristics of raw materials such as cassava residue and potato residue, combined with the production experience of multiple sets of dryers. It can reduce the moisture content of various potato residues to below 10% in one go. After dewatering, the material is sent into the dryer via a screw conveyor for subsequent drying. Under the action of internal flipping plates, the material is continuously lifted, dispersed, and moves forward in a spiral manner. The internal stirring and crushing device thoroughly stirs and crushes the material, allowing it to undergo full heat exchange with hot air. Moisture quickly evaporates and vaporizes, thus completing the drying process of the material. A cylinder cleaning device is installed inside the dryer to prevent the material from adhering to the cylinder wall.
If you are interested in our potato residue dryer, please feel free to contact us by email or phone to obtain more information.
