On Water in Potato Starch

Thermal analysis (TG and DTA) was carried out on potato starch dried in the air at room temperature as well as at 130°C, and also on that dried azeotropically with benzene. Water present in the matrix of potato starch influences the whole pathway of dextrinization up to at least 300°C. The mode of removal of water from air-dried starch also subtly changes the route of thermal decomposition of starch and magnitudes of thermal effects. The role of atmospheric oxygen in thermolysis is also documented.     

Ultrafiltration and Reverse Osmosis of the Waste Water from Sweet Potato Starch Process

The primary waste water discharged from pilot plant scale sweet potato starch manufacturing was processed by ultrafiltration (UF). The UF permeate was then concentrated by reverse osmosis (RO). Growth of microorganisms in waste water would reduce the flux of UF. When the feed velocity of UF was higher than 2.5 m/sec, its positive effect on permeation rate was no longer existent. Relationships between transmembrane pressure and permeate flux were linear at all tested concentrations. UF filtered protein and calcium reduced two-thirds of the biochemical oxygen demand (BOD) and half the chemical oxygen demand (COD) at weight concentration ratio (WCR) of 5. With RO the rest of the components were recovered and BOD and COD were reduced more than 99% and 98%, respectively, at a WCR of 6.     

新型保健食品——土豆面包的研制

研究了用土豆淀粉生产面包的较佳原料配比方案,分析了土豆淀粉对面包品质和面团品质的影响规律。结果表明,以土豆淀粉为主生产土豆面包是可行的,其生产用原料的较佳配比为:土豆淀粉60%、谷朊粉18%、小麦面粉22%。土豆淀粉的添加比例与面包的体积显著负相关;当添加比例小于50%时,随着土豆淀粉的添加比例的增大,面包的其它表观性状均有不同程度的好转。土豆淀粉的加入对面团品质影响较大:随着土豆淀粉比例的增大,评价值增大,吸水率下降,软化度先升后降。当土豆淀粉添加比例达90%时,不能形成面团。     

A New Hydrocyclone Process for the Production of Potato Starch with Lowest Fresh Water Consumption

A drastic reduction of fresh water consumption for extraction and refining of potato starch was reached in a new process. The undiluted potato rasp is pumped directly into a closed system of pumps and hydrocyclones in which the starch is separated from the fibres and washed out with fresh water. The fresh water consumption is reduced to about 200 l/t of potatoes. Quality and yield of starch are the same as in conventional processes.     

马铃薯抗性淀粉在酸奶中的应用

为了研究马铃薯抗性淀粉在酸奶中的应用效果,以市售酸奶中常用的羟丙基二淀粉磷酸酯为对照,以马铃薯抗性淀粉、果胶、琼脂及其复合配方作为试验组,测定酸奶的黏度、乳清析出率等品质指标,并对感官品质如色泽、气味和组织状态进行评定。结果显示,单独使用马铃薯抗性淀粉做为乳化稳定剂,具有良好的色泽、口感和滋气味,但是组织状态不佳,与果胶、琼脂复配使用能相互弥补不足,当马铃薯抗性淀粉添加量为1.50%,果胶添加量为0.03%,琼脂添加量为0.15%时,酸奶的总体品质达到最佳。     

鹰嘴豆淀粉与红薯淀粉复配粉条的研制及工艺优化

纯鹰嘴豆淀粉制作的粉条韧性好,蒸煮过程中内容物溶出少,损失小,但其富含直链淀粉,不易糊化,且粉条透明度较差,故考虑添加含支链淀粉较多的红薯淀粉对其品质进行改善。通过单因素及正交试验,以感官评价为主,结合蒸煮损失、透光率等指标的测定,优化出最佳工艺参数。结果表明：当红薯淀粉添加量20%、含芡量10%、含水量44%、老化时长3 min 时,粉条的感官及烹煮品质最优;相比纯鹰嘴豆粉条,复配粉条更易糊化、光滑明亮、筋道可口,且不易糊汤与断条。     

马铃薯淀粉废液超滤传质过程的研究

采用超滤设备对马铃薯淀粉生产过程中的废液进行循环浓缩,研究在室温、操作压力为0.16 MPa循环浓缩时,膜通量与料液中蛋白质的质量浓度之间的变化规律,得到马铃薯淀粉废液超滤浓缩过程中的传质方程,依据传质方程求出形成凝胶层的马铃薯蛋白质质量浓度为71.582 g/L;依据阻力模型理论,建立操作压力与膜通量的模型,并探讨不同操作压力区域对膜通量的影响。     

Application of Membrane Filtration in the Potato Starch Industry

In the modern potato starch factory, apart from starch, protein and protamylasse are extracted from the potato juice which is liberated in the course of the process. From the energy saving point of view concentration of the potato juice is highly desirable. Depending on the process hyperfiltration or ultrafiltration appear to be suitable for this purpose.     

膜技术回收马铃薯淀粉废水中蛋白质的中试研究

采用超滤膜对马铃薯淀粉废水进行了回收蛋白质的中试实验,研究了超滤膜在回收工艺中的温度、压力、流速、浓度与通量之间的关系,同时也研究了超滤膜在回收工艺中的温度、压力、流速、浓度与蛋白质截留率之间的关系。结果表明,超滤膜对马铃薯淀粉生产废水中的蛋白质的截留率大于90％,COD的截留率大于50％,清洗效果好。     

薯类淀粉、粉丝加工工艺及设备选型

以薯类为原料 ,采用传统工艺优势与机械化生产相结合生产精白淀粉与粉丝 ,通过对加工设备及工艺的创新 ,来保证薯类淀粉与粉丝的内在品质与外在质量     

超声波辅助制备冷水可溶性甘薯淀粉

以甘薯淀粉为原料,采用超声波辅助乙醇碱法制备颗粒状冷水可溶性甘薯淀粉,系统研究了淀粉乳浓度、乙醇浓度、碱用量、超声波功率和超声波时间对冷水可溶淀粉溶解度的影响。在单因素试验基础上,通过Box-Behnken响应面优化制备条件,得到最佳的反应条件为:淀粉乳质量浓度4.0 g/100 m L,乙醇体积分数81%,超声波功率为300 W,超声时间22 min。经验证,在最佳条件下,所制得的甘薯淀粉溶解度达到96.38%,回归模型预测值与实测值的相对误差1%。研究结果表明,超声波在制备冷水可溶性甘薯淀粉方面有一定的应用前景。     

Potato Starch Technology

Potato starch production encountered drastic changes during the last years, in particular in economics and substrate supply. Because of economically required reductions in subsidisation, production of potato starch will decrease. Changes in technology are characterised by savings in wash water and process water streams that are effected by increased efficiency introduced with new machinery and changed technological concepts. From an ecological point of view, an early and maximum fruit water separation (up to 95 %) based on dilution of gratings with process water and decanter separation allowed to reduce the fresh water supply to 0.4 to 0.5 m³/t of processed potatoes. For economical isolation of potato protein a correspondingly high protein recovery rate (up to 90 %) is essential. Concerning starch extraction, a minimum of 95 % is reached in modern potato starch plants, but optimum engineering (rasping, decanting, sieving) gives recovery rates of 97 to 98 %. In starch refinement, three-phase nozzle separators equipped with wash water supply and constructed for efficient displacement washing allow to achieve a fine fibre removal of 98 % within three separation stages and a final concentration of purified starch milk of 22 to 23°Bé. Potato protein isolates (protein content 83 to 85 %) are produced by isoelectric precipitation combined with heat coagulation while stringent solutions for treatment of de-proteinised fruit water are still lacking.     

The Effect of Water Content on the Compaction Behaviour of Potato Starch

This study compares treatments of the compaction and stress transmission data obtained for potato starch at different water contents in the range 5-25% (wet weight basis) compacted in a cylindrical geometry. An increase in water content leads to a greater density for a given pressure, approaching zero porosity at the higher water contents. The limiting gradient of the Heckel plot, which is the reciprocal of a generalised deformation stress, falls with increasing water content due to a plasticisation mechanism. Electron microscopy of granules taken from the compacts revelas greater plastic deformation at the higher water contents. The ratio of transmitted to applied stresses shows irregular variation with water content and degree of compaction. At the higher water contents (> 17%) the stress ratio is however relatively independent of compacted height as predicted by the classical semiparticulate analysis.     

Pore Size in Potato Starch

Silver crystals were produced in native potato starch by reduction from silver nitrate solution. The size of crystals ranged from less than 0.5 nm to 75 nm, in two distinct types of distribution. Considerations of nucleation and growth support the possibility that crystal size is an index of pore size. A model of free space distribution in the swollen starch grain relates lamellation of the grain to variations in the density of the starch substance.     

甘薯淀粉生产废液中糖蛋白提取的超滤数学模型

在前期采用无机陶瓷膜从甘薯淀粉生产的废液中进行超滤浓缩糖蛋白研究的基础上,建立了一个超滤数学模型,并由实验获得模型参数,模型预算的理论曲线和实验曲线拟合良好.     

三氯氧磷交联马铃薯淀粉颗粒膨胀历程及溶胀机理研究

利用淀粉与三氯氧磷的交联反应 ,通过控制交联反应程度 ,成功地控制了交联淀粉颗粒的膨胀并使其停留在不同的溶胀阶段。本文详细地研究了处在不同溶胀阶段交联淀粉颗粒的结构特征和变化趋势 ,揭示了交联淀粉颗粒由高交联非糊化到低交联溶胀糊化的膨胀历程及溶胀机理 ,即交联马铃薯淀粉是以颗粒尾端为主的不均衡膨胀。     

马铃薯淀粉汁水混菌发酵条件优化及应用

为了提高马铃薯淀粉加工汁水中蛋白质的降解率及减少汁水发酵过程中臭味物质的产生,实现马铃薯淀粉汁水的绿色处理及资源化利用,在低温环境（15℃）下将好氧型苔藓假单胞菌和厌氧型黏质沙雷式菌进行混合发酵。采用单因素和响应面曲线法对发酵条件进行优化,结果显示当苔藓假单胞菌与黏质沙雷氏菌接种质量比为1.7∶2.0,接种体积分数为1.98%,发酵48h后,马铃薯淀粉汁水中蛋白质降解率为65.32%,氨氮质量浓度较未发酵组降低了51.05%,磷酸盐质量浓度提高了18.67%。同时,硫化氢、3-甲基吲哚等挥发性恶臭味物质未检出,尸胺、组胺、色胺、精胺等生物胺类物质未检出;此外,汁水发酵过程中吲哚乙酸-缬氨酸甲酯、氧化吲哚乙酸等植物生长激素质量浓度增加,此汁水稀释后可提高黄瓜种子的发芽率。此方法低成本地解决了马铃薯淀粉加工汁水在低温环境下处理排放的部分问题,为发酵汁水后续资源化利用提供了科学依据。     

马铃薯交联酯化淀粉的制备工艺优化及糊化特性

优化马铃薯交联酯化淀粉的合成工艺并考察变性后产品特性的变化.通过单因素试验得出不同因素对马铃薯交联酯化淀粉交联酯化度的影响,利用SAS8.2统计学软件做显著性分析,优化合成工艺.马铃薯交联酯化淀粉的最佳合成工艺为:交联温度为35℃,交联剂用量为0.3%,交联pH为10,交联反应时间为3 h,酯化剂添加量为10%,酯化pH值控制在8.0～8.4,固定时间为1 h,可得到性能较好的变性淀粉.