Modified (physical/chemical) starch

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1. GENERAL DESCRIPTION:

1. General Flowsheet of modified starch production

2. Description of techniques, methods and equipment

(BAT for Food, Drink and Milk Industries, June 2005)

The properties of native starch can be changed to produce modified starch. Modification can be carried out with chemicals, enzymes or physically. The chemicals added can either be dry or wet, so final drying may be necessary. In the dry chemical modification process, dewatered and dried native starch is used. The product is chemically modified starch. In the wet process, the starch slurry, or the re-slurried native starch, is fed directly into the reactor with chemicals and the reaction takes place in liquid form. The resulting slurry can be washed and/or dewatered prior to drying. The product is a physico-chemically treated or modified starch.

3. Temperature ranges and other parameters (table)

4. Benchmark data

2. NEW TECHNOLOGIES:

a) Changes in the process

b) Changes in the energy distribution system

c) Changes in the heat supply system

Back to EFFICENCY FINDER OF FOOD INDUSTRY

Back to Information about starch, potatoes & grain milled production