氧化淀粉的制备工艺研究

对氧化淀粉的干法、半干法、湿法3种制备工艺进行了探讨。论述了各工艺的优缺点:干法工艺流程较短、单位产品能耗较低、生产设备较简便,但产品质量不太稳定;半干法工艺虽然增加了一定的生产用水量,但未大量增加工艺流程,且产品质量较高;湿法工艺反应均匀、产品质量较稳定、生产过程较易控制,但存在产品较难回收、生产用水量大,且生产过程中会产生大量污水,给生态环境带来较大压力等缺点。因此,应根据各工艺的缺陷优化氧化淀粉生产工艺,以获得最佳的生产工艺条件。

Research on Preparation Methods of Oxidized Starch

Three preparation methods of oxidized starch as dry, semidry and wet process are reviewed and the advantages and disadvantages of them are discussed. The dry process is short in time with low energy consumption per unit product while the production equipments are simple, but the quality of the product is not stable. Semidry process requires more water consumption in production without largely complicating production process while the quality of the product is relatively better. Wet process is the most commonly used method with the merits of uniform reaction, being stable in quality and easy to control, while the shortcomings are the difficulty in retrieving the products, large volumn of water consumption, vast release of sewage presenting as the great pressure on ecological environment. The optimal process condition is prospected based upon the individual pros and cons of three processes for preparing oxidized starch.