How to prevent starch gelatinization during the drying process?

Starch gelatinization generally occurs in the drying section, because the temperature in the tube is too high, resulting in starch gelatinization.

For now, in cassava starch project, we use flash dryer for drying the wet starch into dry starch, to prevent starch gelatinization during drying step. Here, Henan Jinrui, which has been specialized in manufacturing cassava processing equipment for 13 years, will give you some key strategies to prevent starch gelatinization during the drying process.

To effectively prevent starch gelatinization, we need to first understand the reasons that may cause starch gelatinization during the drying process. The following is an analysis of the causes for starch gelatinization.

1.Too high moisture content before drying: During starch drying process, the starch with high moisture content encounters high temperature, it will cause rapid gelatinization of the starch. Under normal circumstances, starch with a moisture content of less than 40% can be dried.

2.The drying temperature is too high: If the temperature of flash dryer is too high during starch drying process, the starch will gelatinize.

3.The drying time is too long: Since the starch is dried at high temperature, gelatinization will occur once the time of flash dryer running is too long.

4. Poor performance of drying equipment: In addition to the above causes, poor performance of drying equipment will also directly lead to starch gelatinization. If the temperature control of the drying equipment is inaccurate, the temperature is too high or too low, it will affect the gelatinization of the starch. In addition, the ventilation and circulation system of the drying equipment will also affect the gelatinization of the starch. If the ventilation is poor or the circulation is not smooth, the heat will be unevenly distributed, which will affect the gelatinization of the starch.

Processing equipment for starch drying

In the starch production process, starch gelatinization affects the purity and whiteness of starch, which is not conducive to the production of high-quality starch. In order to prevent starch gelatinization, starch processors need to optimize the drying process and processing equipment, such as using a suitable temperature range, controlling the starch moisture content during the drying process, and ensuring good equipment performance. The following are some specific measures to avoid starch gelatinization during the drying process.

1. Control Drying Temperature: Using low-temperature drying can effectively prevent starch gelatinization, flash dryer designed by Henan Jinrui, is working under low temperature principle, keep the drying temperature below the gelatinization threshold of the starch (usually<60°C for most native starches). Same time, during starch drying process, avoid sudden high heat, which can cause localized gelatinization.

2. Control the moisture content of starch: Before the starch is thoroughly dried, it is necessary to ensure that the moisture content is less than 40%. Reducing the moisture content of wet starch to below 40% is the prerequisite for avoiding starch gelatinization. It is necessary to use a vacuum filter to dehydrate to produce starch with a moisture content of less than 40%. For example, using the peeler centrifuge provided by Henan Jinrui can make the starch moisture content reach 36%, which can effectively prevent starch gelatinization during the drying process.

3. Use high-performance drying equipment: The gelatinization phenomenon occurs during the starch drying process. A major reason for this is the poor performance of the starch drying equipment, which cannot accurately control the drying time and temperature, and the imperfect ventilation circulation system. High-performance drying equipment, such as Henan Jinrui's flash dryer, can achieve automatic control, accurate drying temperature and time, and use a negative pressure drying system to rapidly dry, effectively solving the problem of starch gelatinization during the drying process.

High performance drying equipment-flash dryer

4.Adjust pH: Slightly alkaline conditions (pH 9–10) can increase gelatinization temperature, while highly acidic conditions may promote degradation instead. Therefore, starch gelatinization can also be effectively treated by adjusting the pH.

The above is the analysis of the causes and solutions to the common problem of gelatinization during starch drying. In fact, starch gelatinization can be effectively prevented by using flash dryer. If you plan to purchase flash dryer, looking forward to receiving your inquiries. Henan Jinrui deserves your trust!