Project report on Starch - Technology Book - Feasibility Report - Market Survey - Industrial Report https://projectreports.eiriindia.org/product-tag/starch/ We Create Industrialist Tue, 07 Jan 2020 06:48:20 +0000 en-US hourly 1 https://wordpress.org/?v=6.8.3 https://projectreports.eiriindia.org/wp-content/uploads/2018/12/cropped-logo-1-32x32.jpg Project report on Starch - Technology Book - Feasibility Report - Market Survey - Industrial Report https://projectreports.eiriindia.org/product-tag/starch/ 32 32 PREGELATINIZED STARCH https://projectreports.eiriindia.org/product/pregelatinized-starch/ Tue, 07 Jan 2020 06:48:20 +0000 https://projectreports.eiriindia.org/?post_type=product&p=13373 Starch is the most abundant carbohydrate reserve in plants and is found in leaves, flowers, fruits, seeds, different types of stems and roots. Starch is used by plants as source of carbon and energy. The biochemical chain responsible for starch synthesis involves glucose molecules produced in plant cells by photosynthesis. Starch is formed in the chloroplasts of green leaves and amyloplasts, organelles responsible for the starch reserve synthesis of cereals and tubers. Starch production in the chloroplast is diurnal and performed rapidly by the plant. Conversely, starch reserves produced by amyloplasts are deposited over several days, or even weeks. Starch is stored and cyclically mobilized during seed germination, fruit maturation and the sprouting of tubers.

The main location of starch synthesis and storage in cereals is the endosperm. Major starch sources are cereals (40 to 90%), roots (30 to 70%), tubers (65 to 85%), legumes (25 to 50%) and some immature fruits like bananas or mangos, which contain approximately 70% of starch by dry weight.

The accumulation pattern of starch granules in each plant tissue, shape, size, structure and composition is unique to each botanical species.

Starch synthesized by plant cells is formed by two types of polymers: amylopectin and amylose. Amylopectin consists of linear chains of glucose units linked by α-1,4 glycosidic bonds and is highly branched at the α-1,6 positions by small glucose chains at intervals of 10 nm along the molecule’s axis; it constitutes between 70 to 85% of common starch . Amylose is essentially a linear chain of α-1,4 glucans with limited branching points at the α-1,6 positions and constitutes between 15-30% of common starch. Starch’s structural units, amylose and amylopectin.

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]]> INTRODUCTION
TYPES OF STARCHES
FUNCTION OF STARCHES:
MAIZE STARCH
FUNCTION OF MAIZE STARCH
SPECIFICATION OF MAIZE STARCH
CATIONIC STARCH
BENEFIT OF CATIONIC STARCH IN PAPER MILL INDUSTRY:
SPECIFICATION OF CATIONIC STARCH
TAPIOCA STARCH
APPLICATION OF CASSAVA STARCH:
SPECIFICATIONS OF CASSAVA STARCH
GENETICALLY MODIFIED STARCH
SPRAY STARCH (SUKHSPRAY)
PRE-GEL STARCH
CATIONIC STARCH
YELLOW DEXTRIN
WHITE DEXTRIN
OXIDISED STARCH (SUKHSIZE)
THIN BOILING STARCH
MODIFIED STARCH
PHYSICAL PROPERTIES OF STARCH
SWELLING VOLUME:-
GELATINIZATION:
GELATINIZATION CHARACTERISTICS OF NATIVE STARCHES
RETROGRADARION:-
CHEMICALLY MODIFIED STARCHES
CROSS-LINKED STARCHES
DERIVATISATION
EXAMPLES FOR APPLICATIONS:
PROPERTIES OF WET END STARCHES
PASTING PROPERTIES
STARCH GRANULES DURING COOKING.
RHEOLOGY
PHYSICOCHEMICAL PROPERTIES
OF STARCH
CHARACTERISTICS OF STARCH GRANULES: MORPHOLOGY,
SIZE, COMPOSITION AND CRYSTALLINITY
BIREFRINGENCE AND GLASS TRANSITION TEMPERATURE (TG)
SWELLING CAPACITY AND SOLUBILITY OF STARCH GRANULES
GELATINIZATION AND RETROGRADATION PROPERTIES OF STARCH
RHEOLOGICAL AND THERMAL PROPERTIES
STARCH MODIFICATION & FORMULATIONS
PHYSICAL MODIFICATION OF STARCH
PRE-GELATINIZED STARCH (PGS)
HYDROTHERMAL MODIFICATION
PHYSICAL MODIFICATION OF STARCH
CHEMICAL MODIFICATION OF STARCH
CATIONIC STARCH
CROSS-LINKED STARCH
ACETYLATED STARCH
OTHER METHODS OF CHEMICAL MODIFICATION
CHEMICAL MODIFICATIONS OF STARCH
APPLICATIONS
TWO TYPES:-
STARCH APPLICATIONS IN THE FOOD INDUSTRY
PROPERTIES OF CHEMICAL MODIFIED STARCHES DEPENDS ON
STARCH DESTINED FOR NON-FOOD APPLICATIONS
MEDICINAL APPLICATION
INDUSTRIAL GRADE
OIL WELL DRILLING STARCH
SOME OTHER DETAILS TO BE NOTED:-
MODIFICATION OF STARCH BY DRUM DRYING
DRUM DRYING
EXTRUSION COOKING:
COMPARISON OF DRUM/DRYING AND EXTRUSION COOKING
FORMULATION FOR MODIFIED STARCH
FORMULATION-I FOOD GRADE
FORMULATION-II
TYPES OF SPECIALTY STARCHES MEETING SOME FORMULATION NEEDS
CHEMICAL MODIFICATIONS OF STARCH PERMITTED IN FOODS
FORMULATION
FORMULATION-III
FORMULATION-IV
FORMULATIONS FOR DIFFERENT RECIPES
LOW-FAT MAYONNAISE, SALAD DRESSINGS, SAUCES FORMULATION
NO-FAT/LOW-FAT ICE CREAM FORMULATION
BAKED LOW-FAT SNACKS
RICE-CAKE LIKE FOODS
FOR INSTANT PUDDINGS, DRY MIXES AND INSTANT GRAVIES
AS THICKENING AGENTS/REPLACERS FOR PECTIN, VEGETABLE SOLIDS
SAUCE, KETCHUP, JAMS, JELLIES
AS DUSTING AGENT
FOR PUFFED/EXPANDED PRODUCTS
FOR ENCAPSULATION OF FLAVOR OILS
BEVERAGES
STARCHES FOR FISH, MEAT PASTES
FORMULATION III SELECTED STARCH AS A BINDER – PHARMA GRADE
FORMULATION OF THE CONTROL AND SAMPLE CAKES
DIETARY FIBER ENRICHED ICE CREAM
LOW FAT SUNDAE STYLE YOGURT:
REDUCED FAT SUGAR COOKIE
FIBER ENRICHED CINNAMON ROLL FILLING
MARKET SURVEY
MODIFIED STARCH MARKET KEY PLAYERS PERSPECTIVE:
KEY COMPANIES
PRODUCT INSIGHTS
MATERIAL INSIGHTS
FUNCTION INSIGHTS
END-USE INSIGHTS
REGIONAL INSIGHTS
MODIFIED STARCH MARKET SHARE INSIGHTS
MANUFACTURING PROCESS
ACID-MODIFIED STARCHES
DEXTRIN
OXIDIZED STARCH
COMPARATIVE VISCOSITY RANGES OF DIFFERENT TYPES OF STARCHES
PREGELATINIZED STARCH
STARCH DRYING ON A DRUM DRYER
THE PROCESS OF PRE-GEL
KNIFE HOLDER
COMMERCIAL PRODUCTION
INDIVIDUAL PROCESS:-
PRODUCTION OF PREGELATINIZED STARCH FROM HIGH-AMYLOSE
POTATO STARCHES
PRODUCTION OF AN INSTANT PUDDING
PRODUCTION OF PREGELATINIZED STARCH FROM CORN
RAW MATERIALS:- CORN STARCH
PROCESS
HIGHLY FUNCTIONALIZED CORN STARCH (HS):
PROCESS FLOW DIAGRAM
DRUM DRIED PREGELATINIZED STARCH PRODUCTION LINE
MAIN EQUIPMENT:
MAIN FRAMES
FEED ROLLS
SAFETY GEAR
ENCLOSURES
FEATURES:-
QUICK COOKING SYSTEM
KNIFE GRINDER
SCREW TYPE
PULVERIZER
FORMULA TANK
EQUIPMENT LIST OF PREGEL OIL DRILLING MODIFIED STARCH
PROCESSING MACHINE
PROCESS OF OIL DRILLING MODIFIED STARCH PRODUCTION:
MACHINERY SUPPLIERS
STEAM GENERATOR
ROTARY DRUM HEATER
MATERIAL COLLECTING HOPPER
DRUM DRYER
SAKAV OVENS, DRYERS & FURNACES
KNIFE GRINDER
SCREW TYPE CONVEYORS
PULVERIZER
MIXER
RAW MATERIAL SUPPLIERS
MACHINERY PHOTOGRAPHS
EQUIPMENT LIST OF PREGEL OIL DRILLING MODIFIED STARCH
PROCESSING MACHINE
DRUM DRYER
QUICK COOKING SYSTEM
KNIFE GRINDER
SCREW TYPE CONVEYORS
COLLECTION SYSTEM
PULVERIZER
FORMULA TANK
MIXER
PRODUCT PHOTOGRAPHS
RAW MATERIAL PHOTOGRAPHS
PLANT LAYOUT

APPENDIX – A:

01. PLANT ECONOMICS
02. LAND & BUILDING
03. PLANT AND MACHINERY
04. OTHER FIXED ASSESTS
05. FIXED CAPITAL
06. RAW MATERIAL
07. SALARY AND WAGES
08. UTILITIES AND OVERHEADS
09. TOTAL WORKING CAPITAL
10. TOTAL CAPITAL INVESTMENT
11. COST OF PRODUCTION
12. TURN OVER/ANNUM
13. BREAK EVEN POINT
14. RESOURCES FOR FINANCE
15. INSTALMENT PAYABLE IN 5 YEARS
16. DEPRECIATION CHART FOR 5 YEARS
17. PROFIT ANALYSIS FOR 5 YEARS
18. PROJECTED BALANCE SHEET FOR (5 YEARS)

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