Cassava residue is a by-product of starch extraction from cassava and mainly contains crude fiber, crude ash, moisture and other components. Making cassava residue into feed requires dehydration, drying and (optional) fermentation. Through these processes, cassava residue can be converted into high-quality, high-nutritional value feed ingredients, providing strong support for the development of animal husbandry.
How to dry cassava residue to make feed? The process of drying cassava residue to make feed mainly includes the following steps:
1. Dehydration treatment: Cassava residue originally contains high moisture, which is not conducive to direct drying and storage. Therefore, dehydration is required first. Commonly used dehydration equipment is a multi-roller belt filter press, which can effectively squeeze out the free moisture in cassava residue. The moisture content of dehydrated cassava residue can be significantly reduced, which facilitates subsequent drying processing.
The moisture content of the dehydrated cassava residue filter cake is generally between 55% and 60%, and good drying conditions are already available at this time.
2. Drying treatment: Drying is the process of further removing moisture from the dehydrated cassava residue. This can be achieved using a multi-pass tumble dryer or other drying equipment. The temperature and time need to be controlled during the drying process to ensure that the cassava residue can be heated evenly and achieve the required degree of dryness.
The moisture content of dried cassava residue can generally be reduced to less than 15% to form dry cassava residue. Such cassava residue is not only easier to store and transport, but also easier to mix with other feed ingredients.
3. Fermentation treatment (optional): Although the dried cassava residue can be used directly as feed, in order to improve its nutritional value and palatability, it can also be fermented. During the fermentation process, probiotics and other microbial preparations can be added, and through the action of microorganisms, part of the cellulose and other components in the cassava residue can be converted into substances that are more easily digested and absorbed by animals.
Fermented cassava residue not only has higher nutritional value, but also tastes better and is more popular with animals. However, it should be noted that parameters such as temperature, humidity and fermentation time need to be controlled during the fermentation process to ensure the fermentation effect.
4. Mixed use: The dried and/or fermented cassava residue can be mixed with other feed ingredients such as corn flour, soybean meal, etc. in a certain proportion. The mixed feed has balanced nutrition and good palatability, and can meet the different growth stages and nutritional needs of animals.
