Continuous Turboreactor Processing for Heat-Modified Starch
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Solution Overview
Problem
Existing methods for thermal inhibition of starch require long treatment durations and precise control of water content, limiting their efficiency and applicability in modern food processing.
Innovation Solution
A method involving the preparation of a starch milk with controlled alkalinity, followed by filtration and drying, then continuous processing in a turboreactor with controlled temperature and centrifugal acceleration to produce heat-modified starch with enhanced properties.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If thermal inhibition treatment is performed with precise water content control, then starch modification effectiveness is improved, but process complexity and treatment duration increase
Solution Approach 1:
The invention changes the water content parameter from requiring precise control (1-5%) to using excess water (10-20%), which simplifies the process while maintaining modification effectiveness. This parameter change resolves the contradiction by reducing process complexity while preserving reliability.
Solution Approach 2:
The invention applies excessive water (10-20% instead of precise 1-5% control) to the starch during thermal inhibition treatment. This excessive action simplifies the process requirements while achieving the same modification effectiveness, thereby resolving the technical contradiction.
2Reliability
If thermal inhibition treatment duration is extended, then starch modification completeness is improved, but productivity decreases
Solution Approach 1:
The invention changes the water content parameter to use excess water (10-20%), which accelerates the thermal inhibition process and reduces treatment duration while maintaining modification completeness. This resolves the contradiction between reliability and productivity.
Solution Approach 2:
The invention maintains continuous useful action during the thermal inhibition process by using excess water that facilitates continuous heat transfer and uniform modification throughout the starch mass, reducing the time needed to achieve complete modification while preserving reliability.
3Manufacturing precision
If water content is precisely controlled during treatment, then starch modification quality is improved, but ease of operation decreases
Solution Approach 1:
The invention changes the water content from requiring precise control (1-5%) to using excess water (10-20%), which dramatically simplifies operation while maintaining modification quality. This resolves the contradiction between manufacturing precision and ease of operation.
Solution Approach 2:
The invention uses excess water as a simple, easily available medium that eliminates the need for complex water content control systems. This simple approach maintains modification quality while making the process much easier to operate, resolving the technical contradiction.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method significantly reduces reaction time and eliminates the need for precise water content control, resulting in heat-modified starches with improved stability and versatility for various food applications.
Implementation Method 1
by setting the rotational speed of the turboreactor stirrer to achieve a centrifugal acceleration of between 850 and 2100 m·s−2, so that said dried powder is continuously centrifuged and conveyed into said turboreactor
Implementation Method 2
introducing said starch cake continuously into a dryer together with a continuous flow of hot air having a temperature of between 130° C. and 185° C. to recover a dried powder having a moisture content of between 8% and 18% by weight
Implementation Method 3
preparing a starch milk with solids of between 20 and 45% by weight, preferably between 30 and 40% by weight, and adding an alkaline agent at a weight concentration of between 25 and 35% by weight
Data Source
AI summary
A method for producing a heat-modified starch, comprising the steps of: (i) preparing a starch milk having a solids content of between 20% and 45% by weight and adding an alkaline agent, so as to obtain a final conductivity of between 4 and 7 mS/cm (ii) filtering the starch milk so as to recover a starch cake; (iii) introducing the starch cake, continuously, into a dryer at the same time as a continuous stream of hot air in order to recover a dried powder (iv) continuously supplying a turboreactor with the dried powder, and by setting parameters for the speed of rotation of the stirrer, so that the dried powder is continuously centrifuged and conveyed into the turboreactor; (v) recovering the heat-modified starch produced.