Flash Heat Treatment of Pea Starch for SDS Content
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Solution Overview
Problem
Current heat treatment methods for increasing the slowly digestible fraction of pea starch are discontinuous and require lengthy heating times, limiting the efficiency in enhancing the starch's SDS content.
Innovation Solution
A continuous hydrothermal method, known as flash heat treatment, is employed, where a starch milk with 30-40% dry matter is heated to 48-60°C in a continuous reactor for less than 5 minutes, followed by filtering and drying, to increase the SDS content of pea starch.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If discontinuous heat treatment methods are used to increase SDS content, then the slowly digestible fraction content is improved, but the processing time and productivity deteriorate
Solution Approach 1:
The patent implements a continuous heat treatment process where starch slurry flows continuously through a heat exchanger system, eliminating the batch processing steps of conventional methods. This continuous operation maintains the required heating temperature (48-60°C) throughout the process while significantly reducing processing time from hours to minutes, thereby resolving the contradiction between achieving high SDS content and maintaining productivity
Solution Approach 2:
The patent optimizes specific process parameters including temperature (48-60°C), residence time (less than 5 minutes), and starch slurry concentration (30-40% dry matter) to achieve the desired SDS content increase. By precisely controlling these parameters in the continuous process, the method achieves both high SDS content (increase of 5-25% by dry weight) and improved processing efficiency
2Quantity of substance
If lengthy heating times are used in conventional methods, then the SDS content is increased, but the energy consumption and processing efficiency worsen
Solution Approach 1:
The continuous flow system ensures that starch slurry is heated efficiently as it passes through the heat exchanger, maintaining optimal temperature (48-60°C) throughout the short residence time. This eliminates the energy waste associated with heating and cooling batches in conventional discontinuous methods, reducing overall energy consumption while achieving the required SDS content increase
Solution Approach 2:
The patent employs a rapid flash heat treatment that rushes the starch slurry through the heating zone in less than 5 minutes, achieving the necessary thermal processing to increase SDS content without prolonged exposure. This short-duration heating reduces energy consumption compared to conventional lengthy heating processes while maintaining effective treatment
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
This method effectively increases the SDS content by 5-25% by dry weight, providing a higher slowly digestible fraction in pea starch, suitable for nutritional applications, particularly in food and sports nutrition.
Implementation Method 1
A continuous hydrothermal method, known as flash heat treatment, is employed, where a starch milk with 30-40% dry matter is heated to 48-60°C in a continuous reactor for less than 5 minutes
Data Source
AI summary
A method for preparing a legume starch with a high slowly digestible fraction content (SDS), a hydrothermal treatment method wherein it comprises the following steps: 1) preparing a starch milk with a dry matter content of between 30 and 40% by weight; 2) heating the starch milk prepared in this way to a temperature of between 50 and 60° C., preferably 55° C., in a continuous reactor so that the residence time of the starch milk is less than 5 minutes, preferably less than 2 minutes; and 3) recovering, filtering and drying the starch milk treated in this way.