Thermally Inhibited Starch via Supercritical CO2 Dehydration
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Solution Overview
Problem
Existing methods for thermally inhibiting starches often result in slow processing, undesirable flavors, and a browner product, which limits their application in food and industrial products.
Innovation Solution
A method for producing thermally inhibited starch that involves dehydrating a granular starch to a low moisture content and then subjecting it to a thermal treatment at elevated temperatures, while maintaining the starch's whiteness and improving its flavor profile.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If starch is dehydrated in air or vacuum and then heated, then thermal inhibition is achieved, but the processing speed is slow and cannot run in continuous process
Solution Approach 1:
The invention changes the dehydration parameter from traditional air/vacuum dehydration to supercritical fluid dehydration, which enables both effective thermal inhibition and continuous processing capability
Solution Approach 2:
The invention replaces the mechanical dehydration system (air/vacuum) with a supercritical fluid system that achieves faster moisture removal while maintaining thermal inhibition effectiveness
2Reliability
If starch is dehydrated and then heated at high temperature, then thermal inhibition is achieved, but noticeable vinyl flavors and grainy flavors are produced
Solution Approach 1:
The invention uses supercritical carbon dioxide as an inert fluid medium during dehydration and heating, preventing the formation of vinyl and grainy flavors that occur in traditional air dehydration processes
Solution Approach 2:
The supercritical carbon dioxide acts as an intermediary medium that facilitates heat and mass transfer while preventing harmful chemical reactions that produce undesirable flavors
3Reliability
If starch is dehydrated and then heated, then thermal inhibition is achieved, but the starch becomes browner
Solution Approach 1:
The supercritical carbon dioxide environment prevents oxidation and browning reactions during the dehydration and heating process, maintaining the starch's original color
Solution Approach 2:
The invention changes the processing environment parameters to supercritical conditions, which prevent the browning reactions that occur in traditional thermal processing
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 achieves a thermally inhibited starch with improved whiteness and flavor, maintaining a high level of inhibition while ensuring the product's quality and stability for industrial and food applications.
Implementation Method 1
dehydrating a granular starch to a low moisture content
Implementation Method 2
subjecting it to a thermal treatment at elevated temperatures
Data Source
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AI summary
Improved thermally inhibited starch is disclosed and methods of making such starch are disclosed. In some embodiments a thermally inhibited starch has improved whiteness and flavor. In some embodiments a method for making a thermally inhibited starch includes providing adding a buffer and an acid to a starch to obtain a pH adjusted starch having an acidic pH and thermally inhibiting the pH adjusted starch. The technology further pertains to methods of making the thermally inhibited starch in batch, continuous, continuous-like process or combinations thereof.