Analysis Point: Cassava

» ANALYSIS POINT:

A Point of Analysis is created once in a while to present problems we are facing in our techniques and processes. They are issued to University of Windsor EWB members, but anyone who reads these blogs are welcome to join and comment in the discussion. These situations are real. Comments and suggestions posted will be taken into consideration into the actual operating procedure of the projects I am involved in. This is an amazing way to have impact overseas from Canada! They will be posted whenever a problem arises that requires research beyond what I am capable of producing in the field. Please be creative, be thorough, and thoughtful in your replies.

Point of Analysis: Cassava Processing Equipment Deterioration

When pressed, cassava releases water that is highly corrosive and eats away at the concrete floor of the building. This creates an uneven floor below the press, which results in the press itself being subjected to uneven pressures and forces, bending the threads for the tightening rods, and eventually rendering the entire press useless. As you can see, this is a very costly issue.

At this Analysis Point, look up the naturally occuring components in cassava and determine which ingredients could be causing the destruction of the concrete. Also, are there any materials that are resistant to this material? Your responses can be posted below in the comments section below this post, or by clicking here.

The bent rod creates uneven pressures in the threads of the press. This results in the tightening rods loosing grip, rendering the press useless.

Things to note: » press in not on level surface » press is exposed to elements (not housed in facility)







This cassava press is operated outside, and has bent compression rods and threading.