Starch Dissolution via High Shear Mixing
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Solution Overview
Problem
Current methods for dissolving starch in papermaking are inefficient, leading to issues like microbial spoilage, retrogradation, and viscosity instability, which affect the usability and efficiency of starch in industrial applications.
Innovation Solution
A method involving an aqueous starch slurry with a temperature below the gelatinization point being combined with an elevated temperature aqueous feed, followed by high shear dispergation to adjust viscosity, resulting in a homogeneous and stable starch solution with improved resistance to retrogradation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If starch is dissolved by conventional jet-cooking process at high temperature (120-140°C), then dissolution speed is improved, but thermal degradation of starch occurs due to hydrolysis of glycosidic bonds
Solution Approach 1:
The invention changes the key parameter from temperature to mechanical energy input. Instead of using high temperature (120-140°C) for dissolution, the patent applies high-power mixing (e.g., 3000-6000 rpm stirring) to achieve dissolution at ambient or lower temperatures, thereby avoiding thermal degradation while maintaining efficient dissolution speed.
Solution Approach 2:
The invention replaces the thermal field (heating system) with a mechanical field (high-power mixing system). The dissolution mechanism shifts from thermal gelatinization to mechanical shearing and dispersion, eliminating the need for high-temperature equipment and preventing thermally-induced hydrolysis of glycosidic bonds.
2Ease of operation
If dissolved starch is stored in aqueous environment, then usability is improved, but microbial spoilage and retrogradation occur
Solution Approach 1:
The invention changes the storage parameters by controlling pH (adjusting to acidic range using citric acid or other pH regulators) and temperature (refrigerated storage at 4-8°C). These parameter modifications create an environment that inhibits microbial growth and slows down retrogradation, extending the stable storage period of dissolved starch to several days or weeks.
Solution Approach 2:
The invention introduces pH regulators (citric acid, lactic acid, or other food-grade acidulants) as intermediary substances that modify the chemical environment. These intermediaries lower the pH to inhibit microbial enzyme activity and prevent retrogradation, allowing dissolved starch to remain stable in aqueous storage without rapid spoilage.
3Productivity
If starch concentration is increased in aqueous solution, then efficiency is improved, but viscosity instability and retrogradation increase
Solution Approach 1:
The invention changes the dissolution parameters by applying high-shear mixing at controlled speeds and durations. This mechanical approach allows achieving complete dissolution at higher starch concentrations (e.g., 5-10% or higher) without the viscosity instability and clumping problems that occur with conventional gentle mixing, thereby maintaining both high concentration and viscosity stability.
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 produces a stable, high-starch content solution that can be easily handled and pumped, with enhanced resistance to retrogradation, addressing the limitations of existing starch dissolution techniques.
Implementation Method 1
bringing said feed (Feed-1) together with an aqueous feed (Feed-2) having a temperature of at least 60° C. to form a mixed feed (Feed-3)
Implementation Method 2
subjecting said mixed feed (Feed-3) to a dispergation to adjust the viscosity of said mixed feed (Feed-3)
Data Source
AI summary
The present invention relates to a method and an arrangement for dissolving starch. Specifically, the present invention relates to a method for dissolving starch by introducing mechanical force to at least partially gelatinized aqueous starch.