RESULTS

1. Raw results
Name Mass
Raw fresh cassava 1000 g
Washing cassava 1000 g
Cassava after peeling 800 g
Cassava after cutting into small pieces 800 g
Water used for grinding 4000 g
Cassava mixture after grinding 4800 g
Starch after filtering, settling, and decanting process 422.5 g
(3 times) = wet starch
Inox tray 152.6 g
Final product
Dry starch 318.1 g
Table: Summary of raw results
2. Mass balance
2.1 Washing
Mass of raw fresh cassava: 1000 (g)
Mass of cassava after washing: 1000 (g)
There is no loss in this process

2.2 Peeling
Mass of cassava after washing: 1000 (g)
Mass of cassava after peeling: 800 (g)
Mass of loss: 1000 – 800 = 200 (g)
mloss 200
% loss = x 100% = x 100% = 20%
mcassava 10 00

The loss rate of this process is high mainly due to the peeling process completely
removing the outer skin of the cassava. Besides that, our group also cut some damaged
cassava parts which also caused losses.

2.3 Cutting into small pieces

Mass of cassava after peeling: 800 (g)
Mass of cassava after cutting into small pieces: 800 (g)
There is no loss in this process

2.4 Grinding
Mass of cassava: 800 (g)
Water used: 4000 (g)
Mass of cassava mixture: 4800 (g)
Mass of loss: 800 + 4000 – 4800 = 0 (g)
There is no loss in this process

2.5 Filtering, Settling, and Decanting (3 times)

Mass of wet starch (with tray): 422.5 (g)
Mass of inox tray: 152.6 (g)
Mass of wet starch (without tray): 422.5 – 152.6 = 269.9 (g)

2.6 Drying - Final product

Mass of wet starch: 269.9 (g)
Mass of dry starch (with tray): 318.1 (g)
Mass of dry starch (without tray): 318.1 – 152.6 = 165.5 (g)
Mass of loss: 269.9 – 165.5 = 104.4 (g)
mlo ss 104.4
% loss = x 100% = x 100% = 38.68%
m starch 269.9

The main loss in this process is high due to the water evaporation from wet starch and the
long drying time

3. Summary of yield
Process Yield loss (%) Reason
 Washing 0 No loss
Peeling 10 The peeling process completely
removing the outer skin of the cassava
and also cut some damaged cassava parts
Cutting into small pieces 0 No loss
Filtering, settling and decanting 0 No loss
Final product 38.68 The loss is the water evaporation from
wet starch and the long drying time
Table: Summary of yield in each step

Mass of the dry starch product (actual): 165.5 (g)

Mass of cassava after peeling: 800 (g)
According to book “Công nghệ chế biến thực phẩm” from Professor Lê Văn Việt Mẫn
(chief author), the starch content of fresh cassava (after peeling) accounts for 36.4%. So
in theory, the mass of starch contained in 800g of cassava after peeling are:
800 x 36.4% = 291.2 (g)
m actual 165.5
Yield of the starch recovery: x 100% = x 100% = 56.83%
mtheoretical 291.2