Starch Modification
Starch Modification

Starch Modification

Starch modification leads to a structural change of the starch, that is obtained through physical, enzymatic, chemical (or combination of these) applications. An important aspect of modification is the property of the raw material itself. The modification treatment has to be adjusted to the property of the raw material. The raw material can be obtained from potatoes, corn, wheat, etcetera. Dependent on the intended use of the starch, such as babyfood, sweets, beverages, paper, textile or the construction industry, it has to be modified in such a way that it can be dried on the drum dryer taking into account certain parameters. In close co-operation with experienced partners for recipe development, ANDRITZ Gouda offers turn-key processing solutions for starch modification from first design, through laboratory tests and engineering to delivering of the necessary industrial equipment

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Flyer Starch Modification

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Features

  • Increase of solubility
  • Affect on the gel building behaviour
  • Improve the freezing and dew stability
  • Decrease of the gel synerisis
  • Increase cloudiness of gel and films


The process

Native starch, when it is not avalaible as slurry, together with water is put into a silo and mixed until the necessary solid content has been achieved. In the next step of the process the starch is modified. The choice of the modification process, depends on the tests that have been executed in the pilot plant. After being modified, the starch is dried on the ANDRITZ Gouda drum dryer.

The ANDRITZ Gouda drum dryer is the heart of the installation. It mainly consist of a cast iron cylinder that is heated inside with saturated steam. The modified starch concentrate is fed between the applicator rolls allowing an easy control of the product supply. The kneading effect of the applicator rolls prevents the formation of lumps in sticky products. A perfect distribution over the entire length of the drum makes the system ideal for processing doughy or pasty products. Moreover, the rolls enable a thin layer to be build up on the hot surface of the drum. Inside the drum dryers, the cylinders are heated up with saturated steam which then condenses on the wall. The condensate is continuously removed from the drum, so that the largest possible surface area remains available on the inside of the drum for condensation of the steam. The steam system is a closed system, which means that the product cannot come into contact with the steam or condensate. As a result of the contact with the hot cylinder surface, the water in the thin starch layer evaporates. After 2/3 rotation of the cylinders, the dry, solid matter is scraped off with a knife from the cylinders.

Knife holder

The smart construction of the knife holder guarantees an even pressure of the knife over the total length of the drum. The use of specific materials prevents vibrations that result from scraping and guarantees uniform product removal. The pressure of the knife can be controlled easily outside the process area.

One discharge screws and a pneumatic conveying system transport the dried starch to the down-stream process steps before it is packed or stored in a silo.

The drum dryer is available in a variety of sizes, from 0.75 m2 up to 28 m2. More than 1000 ANDRITZ Gouda drum dryers for this application are operating around the world.

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Starch Modification
Starch Modification
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