Description
STARCH (COMPOSITION, PRODUCTION, MODIFICATION AND STARCH SOUP)
- The reaction formula of starch
- Microscopic pictures of starch granules according to AVEBE Stadex
- Swelling and dispersion of starch granules during gelatinization according to AVEBE Stable food starches
- Composition of Starch
- Production of starch
- Modification of Starch
- Schematic Figure of wet milling process
- Chemical modification
- Acetylation
- The mecanism of replacing hydroxylogroups according to the Modification and Chemical Characterization of Barley Starch
- Hydroxypropyl
- Acid/alkaline treatment
- Oxidation
- Stabilization
- Cross linking modification
- Physical and enzymatic modification
- Processing the soup at Tetra Recart
- Starches from suppliers
- Experiment
- Starch samples from suppliers
- Summary table of the starch samples with their modification specifications
- Viscosity-with and without applied shear rate
- The Bostwick instrument measures the rate of the flow
- Bostwick
- pH 15
- Microscopy
- Sensory test
- Production of the starch soup
- The production procedure of starch soup
- The recipe of the basic starch soup
- Preparation of the soup
PREPARATION OF THE SOUP
- Carbohydrate Chemistry
- Open chain and pyranose ring structures of the hexose sugar D-glucose. The ring form is referred to as D-glucopyranose
- Starch Polymer Biosynthesis
- 1.4 and a-1.6 glycosidic bonds of starch
- Properties of Amylose and Amylopectin
- Characteristics of Amylose and Amylopectin
- Amylose
- 1.4 linkages of amylose
- Amylose models Amyloe can be depicted as either a straight chain or a helix
- Starch Lipid inclusion complex An amylose helix is complexed with the fatty acid chain of a monoglyceride
- Amylopectin
- Representation of a portion of an amylopectin molecule and enlargement of typical packed clusters Individual chains are helical, and pairs of chains are double helical
- Approximate Amylose and Amylopectin Content of Common Food Starches
- Starch Granules
- Inteneral structure of the starch granule
- Approximate Size and Shape of Common Food Starch Granules
- Minor constituents of the starch granule
- Cross section of a sorghum kernel treated with a amylase. Note the concentric rings in the broken starch granules
- Model of the structure of amylopectin in starch granules
- Proteins
- Approximate Lipid and Protein Content of Common Food Starchese
- Lipids
- Ash
MANUFACTURE OF STARCH FROM MAIZE (STRUCTURE, COMPOSITION AND QUALITY)
- Structure, Composition and Quality of Grain
- Structure
- Corn
- Longtudinal Bisection of a steeped dent corn kernel
- Weight and composition of component parts of dent corn kernels from eleven Midwest hybrids
- Section of steeped corn homy endoperm
- Composition
- Corn
- Proximate analysis of corn grain
- Grain Quality
- Corn
- Grading standard for corn
- Wet milling
- Grain Cleaning
- Flow diagram of the corn starch manufacturing process
- steeping
- Principles
- Mechanics of Commercial Steeping
- Detail of equipment arrangement and water and process stream flow employing the highdensity four stage separation centrifugation system
- Sequencing of continuous countercurrent steeping
- Details of countercurrent continuous advance steep battery operation
- Design of tank for continuous steeping
- Water Absorption and Solubles Removal
- Effect of Sulfur Dioxide
- Corn endosperm proteins extracted with different solvents
- Role of Lactic Acid Bactena
- Milling and Fraction Separation
- Component Yields
- Wet milling yieldsa of different corn phenotypes Germ Separation
- Diagram of a Bauer attrition mill. Contiguration shown is used for fine milling degerminated residue With wider spacing of interiocking teeth and no impact ring it is used for degermination (firstbreak) milling
- Cutaway diagram of a hydrocyclone separator
- Battery of hydroclones used for separation of germ from milled steeped corn
- Second Milling and Fiber Separation
- Cutaway diagram of an Entoleter mill used for fine milling degerminated residue
- DSM fiber washing unit employing weidge bar screening surface
- Detail of wedge bar screening surface and simulation of the unique slicing action of this screen
- Starch Gluten Separation
- Cutaway diagram of a Merco starch separation centrifuge
- Removable metal (RC model) hydroclone starch washing separation modules individual 10 cm hydroclone tubes appear as spokes in the circular modules
- Starch Processing
- Product Drying, Energy use and pollution Control
- Automation
- The Products
- Starch
- Sweeteners
- Ethanol
- Analysis and properties of powdered corn and sorghum starches
- Properties of commercial corn syrups
- Corn Oil
- Feed Products
MANUFACTURE OF ACETYLATED CORN STARCHES
- Experimental Procedure
- Materials
- Preparation of Acetylated Starch
- Determination of Acetyl Content and DS
- Characterization of Starches
- Results and discussion
- Acetyl Content (%) and Degree of Substitution (DS)
- Theacetyl content and DS of acetytated com starches obtained from different treatments
- Starch Granule Morphology
- Swelling Power and Solubility
- Scanning electron micrographs of native and acetytated corn starches
- Swelling power and solubility of native and acetylated corn starches obtained from different treatments
- Paste Clarity
- Effect of storage time on light transmittance (%) of starch pastes
- Syneresis and freezethawstability study of native and acetylated corn starches
- Syneresis and Freeze thaw Stability
ACTIVATED CARBON FROM CORN STARCH FOR TREATING DYE WASTE WATER
- Materials and Methods
- Raw materials
- Methods
- Physical characterization
- Results and Discussion
- FTIR analysis
- Effect of concentration of Zinc Chloride solution used for producing activated carbons
- Effect of time of impregnation on corn starch
- Effect of activation temperature on activated carbon
- Effect of activation time on activated carbon products
- Effect of ph
POTATO STARCH MANUFACTURE (GRINDING, JUICE EXTRACTION AND FIBER EXTRACTION)
- Structure and Chemical Composition of the Potato
- Formation and Morphology of the Tuber
- Anatomy of the Tuber
- Longitudinal diagram of a potato tuber
- Outer cell layers of a potato
- Chemical Composition
- Cells with starch
- Composition of Potato
- Differences Between Commercial Starches
- New Development. The All amylopectin Potato
- Differences between commercial starches
- Brabender ViscoAmylograph curves for potato starch (with 20 (PS) and 10 (AS 10%) percent amylose) amylopectin potato starch (AS 0%) and waxy maize/corm starch
- Potato Starch Processing
- Composition of Potatoes
- Three methods of potato processing
- Evaluation of three starch processes
- A schematic overview of a potato starch process
- Grinding
- Potato Juice Extraction
- Rasp used for shredding potatoes
- Continuous, decanter type centrifuge
- Particle size (diameter) of ground potatoes
- Fiber Extraction
- Conical centrifugal sieves
THICKENING AGENT BASED ON TAMARIND SEED GUM
- Schematic illustration of the structure of tamarind seed gum
- Materials
- Preparation of tamarind kernel powder
- Determination of chemical composition
- Preparation of thickening agent
- Preparation of printing pastes
- Printing procedure
- Evaluation of colour strength and fastness properties
- Results and discussion
- Characterization of tamarind kernel powder
- Chemical compositions of tamarind kernel powder from different places
- Effect of disperse printing on colour value
- Colour value of printed polyester fabric using different areas of tamarind seeds
- Comparison of printed polyester fabric using different areas of tamarind seeds
- Effect of printing on fastness properties
- Colour fastness to washing at 40oC (ISO 105-CO6 ATS 1994)
- Colour Fastness to rubbing (ISO 105-x12 2001)
MANUFACTURE OF WHEAT STARCH TECHNOLOGY
- The Martin Process
- The batter process
- Granular and molecular structure of wheat starch
- Granular structure
- Molecular structures of the major wheat starch components
- Haworth representations of amylose and amylopectin
- Helical conformation of amylose, a left handed helix containing six anhydroglucose units per turn
- Functionally of wheat starch granules, films and pastes
- Granules
- Films
- Pastes
- Improving and chemically moditying wheat starch for use in the food industry
- Improving the functionality of wheat starch
- syneresis of starch gel exemplified by release of water from hydrogen bonded amylose gel
- Effect of molecular differences in starch components
- Pregelatinised starch
- Chemical modification of starch
- Thin boiling starch
- Dextrins
- Starch ethers
- Reaction of starch with ethylene oxide (top) and ethylene chlorohydrins (bottom) to produce hydroxyethylated starch
- Starch esters
- Reaction of starch with phosphorus oxychloride showing the formation of a starch phosphate and a distarch phosphate
- Reaction of starch with sodium trimetaphosphate (STMP) showing the formation of a monostarch phosphate and distarch phosphate
- Starch acetates
- Reaction of starch with acetic anhydride to form starch acetate and structure of a mixed acetate adipate starch
- Starch adipates and succinates
- Wheat starch syrups
- Reaction of starch with succinic anhydride to form a distarch succinate-the normal product-and some monostarch succinate an acidic by product
- syrups from acidic hydrolysis
- Composition of acid converted corn starch hydrolyzates as determinedby chromatographic analysis
SWEET POTATO STARCH EXTRACTION AND ITS PROPERTIES
- Starch Extraction
- Functional properties of enzymatically separated sweet potato starch
- Pasting Properties of enzymatically separated sweet potato starch
- Multipurpose mobile starch extraction plant for sweet potato starch extraction
- Biochemical Constituents
- Proximate composition of isolated starch
- Size and shape
- Physical characteristics of sweet potato starch
- Crystalline structure
- Physico chemical properties of sweet potato starches
- Molecular weight
- Amylose content
- Physicochemical properties of starches from some selected sweet potato lines
- Swelling and solubility
- Water binding capacity
- Digestibility
- Degracdation by acid
- Degradation by enzymes
- Retrogradation
STARCH FROM SWEET POTATO PRODUCTION TECHNOLOGY
- Materials
- Methods
- pH
- Moisture Content
- True density
- Bulk density
- Tapped density
- Average diameter and size distribution of starch powders
- Powder flow properties
- Angle of repose
- Hsusner’s ratio
- Carr’s compressibility index
- Evaluation of binder quality
- Tablet formulations for evaluation of the binder quality of the starches
- Bulk and tapped density of paracetamol granules
- Tablet hardness
- Tablet friability
- Evaluation of disintegrant quality
- Tablet formulations for evaluation of the disintegrant quality of the starches
- Disintegration time
- Evaluation of diluent quality
- Influence of the starches as binder and disintegrant on in-vitro drug dissolution
- calibration of UV spectrophotometer
- Formulations for the evaluation of the starches binder quality
- Formulations for the evaluation of the starches disintegrant quality
- Dissolution test
- Statistical analysis
CASSAVA AND TAPIOCA STARCH MANUFACTURING TECHNOLOGY
- Introduction
- Cassava wet starch processing
- Cassava root
- Peeling and Washing
- Rasping
- Extraction
- Sedimentation
- Packaging
- Starch from Tapoic Starch
- Cassava roots with conical, conical cylindrical, cylindrical and fusiform shapes (b) crossection of cassava roots and (c) drawing of root cross section containing different comonents
- Processing
- A beam balance or Rieman balance for determining cassava root starch content by specific gravity analysis
- Basic process for isolating a high quality tapioca/cassava starch. The numbers in parentheses
- Machinery of tapioca starch processing
- General specification of native cassava starch
- Tapioca Starch
- Changes in granular structure of cassava starch extracted from roots
- Modification
DEVELOPMENT OF A CASSAVA STARCH EXTRACTION MACHINE
- Design Machine Features
- The Hopper
- Mixing Unit
- Extraction Chamber
- Pictonal view of cassava starch extraction machine
- Discharge units
- Frame
- Power Unit
- Operational Principle of the Machine
- Design Analysis
- Feeding Chute
- Stirrers/Mixing Unit
- Screw Conveyor
- Power requirement
- Shaft Selection
- Machine Production Cost
- Test Procedure
- Exploded View of the Machine
- Performance Evaluation of the Machine
MODIFICATION OF CASSAVA STARCH FOR INDUSTRIAL USES
- Flow chart for the preparation of modified cassava starch
- Cassava Starch Preparation
- Preparation of Modified Cassava Starches
- Preparation of Modified Starch with Ammounium Phosphate
- Preparation of Modified Starch with Sodium Acetate
- Preparation of Modified Starch with Sodium Acetate and Fumaric Acid
- Preparation of Modified Starch with Sodium Acetate
- Preparation of Modified Starch with Sodium Acetate and Fumaric Acid
- Preparation of Modified Starch with Sodium Acetate and Adipic Acid
- Chemical Analysis
- Determination of Ash Content
- Determination of pH
- Determination of Gelatinization Temperature
- Determination of Moisture Content
- Determination of Swelling Volume Sweelling Powder and Solubility
- Determination of Viscosity
CHARACTERIZATION OF CHESTNUT (CASTANEA SATIVA, MILL) STARCH FOR INDUSTRIAL UTILIZATION
- Material and methods
- Chestnuts
- Chestnut Flour
- Chestnut Starch
- Starch natural fermentation
- Starch chemical characterization
- Amylose and amylopectin contents
- Granules microscopy
- Granule susceptibility to dimethyisulfoxide (DMSO)
- Swelling power and solubility
- Chestnut starch pastes
- Paste clarity
- Paste elasticity
- Gel strength
- Viscographic analysis
- Freeze thaw cycles
- Paste enzymatic susceptibility
FLOURS AND STARCHES FROM IMPROVED BEAN (PHASEOLUS VULOGARIS L) VARIETIES
- Sources of Beans and Sample Preparation
- Starch Extraction
- Physico chemical Properties of Bean Flours and Starch Extracts
- Colour and pH Value Measurement
- General scheme employed for the extraction of starch from haricot bean
- Chemical Composition Assessment
- Pasting Profiles
- Swelling Power and Solubility Pattern
- Water and Oil Absorption Capacity
- Statistical Analysis
RICE STARCH PRODUCTION TECHNOLOGY
- Constituents of rice starch
- Minor constituents
- Structure and functionslity of rice starch
- Granule shape and size
- Scanning electron micrographs (SEM) of rice starch
- Starch crystallinity Amylose
- Cluster structure showing linear chains of amylopectin the C chain has the only free reducing group in the molecule
- Amylopectin
- Swelling power and solubility
- Gelatinization and the structure of rice starch
- Gelatinization pasting properties
- Gelatinization rheological properties
- Improving rice starch functionality for food processing applications
- Chemical modification of rice starch
- Acid thinned rice starch
- Acetylated rice starch
- Octenyl succinic anhydride modified starch
- Hydroxypropylated rice starch
- Cross linked rice starch
- Physical modification of rice starch
- Hydrothermal treatment
- Extrusion
- Sonication
- Gamma irradiation
- Genetic modification of rice starch
PREPARATION OF RICE STARCH
- Traditional Method
- Mechanical Method
- Properties of Rice Starch
- General Properties Unique to Rice Starch
- Pasting Properties
- Factors Affecting Rice Starch Properties
- Rice Variety Common Versus Waxy
- Ranges of physic chemical properties of common and Waxy starch
- Protein Content
- Method of Preparation
- Modification
- Rice Starch Applications
- Rice starch Applications
RYE STARCH MANUFACTURING TECHNOLOGY
- Isolation
- Industrial
- Laboratory
- Pilot plant process for isolation of rye starch
- Modification
- Laboratory process for
- isolation of rye starch
- Applications
- Properties
- Microscopy
- Composition
- Composition of laboratory isolated rye starch
- X-Ray Diffraction Patterns
- Gelatinization Behavior
- Retrogradation
- Amylose Lipid Complex
- Swelling Power and Amylose Leaching
- Swelling power and solutibility determined for rye starch
OAT STARCH (ISOLATION, MODIFICATION, CHEMICAL COMPOSITION, APPLICATIONS & PROPERTIES)
- Isolation
- Industrial
- Laboratory
- Modification
- Isolation of oat starch using sodium hydroxide at low shear rate
- Isolationof oat starch using protease
- Applications
- Properties of Oat Starch
- Microscopy
- Chemical Composition
- Proximate Composition of native oat starches
- Characterization of amylose amylopectin and intermediate material in three oat starches
- X-Ray Diffraction
- Gelatinzation
- DSC parameters for gelatinization of oat starch in excess water
- DSC parameters for the transition of the amylose lipd
- Complex of oat starch in excess water
- Swelling Power and Amylose Leaching
- Swelling power and solubility of oat starches
BARLEY STARCH (COMPOSITION, GELATINIZATION, ACID HYDROLYSIS, PRODUCTION AND USES)
- Barley Grain Structure and Composition
- A iongitudinal section of a barley grain
- Barley Starch
- Isolation and Purification
- Average chemical composition of hulled & hullless barley grains
- Chemical Composition of Barley Starch
- Carbohydrate Component
- Scanning election micrographs of normal (CDC Dawn, Phoenix SR 93102, and SB 94860), waxy (CDC Alamo , CDC Candie, SB 94912, and SB 94917) and high amylose (SB 94893 and SB 94897)barley starches
- Non-carbohydrate components
- Granule Morphology
- X-Ray Diffraction and Relative Crystallinity
- Gelatinization
- Acid Hydrolysis
- Transmission electron microscopy of (a) waxy (b) normal and (c) highamylose barley starch granules
- X-ray diffraction patterns and relative crystallinities of normal, waxy and high amylose starches
- Production and Uses of Barley Starch
- Extent of amylose leaching (AML) in normal waxy & high amylose barley starches at 90oC
- Scanning electron micrographs of waxy normal and high amylose barley starches, hydrolyzed by PPA at 37oC for 1 hour
CHEMICAL MODIFICATIONS OF BARLEY STARCH
- Chemical reaction during the acetylation
- Materials and methods
STARCH FROM GINGER (ZINGIBER OFFICINALE) AND MAIZE (ZEE MYAS)
- Gelatinization Properties
- Swelling and Solubility Properties
- Pasting Properties
- Materials and Methods
- Preparation of Reagent Used
- Isolation and Purification of Starch from Maize (Zea mays)
- Isolation and Purification of Starch from Ginger (Zingiber officinale)
- Determination of Swelling Power
- Determination of Solubility Power
- Gelatinization Temperature
- Determination of Water Holding Capacity
- Foam Capacity
- Emulsion Capacity
- Browring and Charring Temperature
- Paste Clarity
MUNG BEAN STARCH MANUFACTURE
- Materials and Methods
- Materials
- Preparation of carboxymethyl mung bean starch (CMMS)
- Preparation of hydroxypropylcarboxymethyl mung bean starch
- Amounts of chemicals and condidition for mung bean starch modification
- Preparation of carboxymethyl hydroxypropyl mung bean starch (CMHPMS)
- Determination of degree of substitution (DS)
- Determination of molar substitution (MS)
- IR determination
- Scanning electron microscope (SEM) analysis
- X-Ray diffraction (XRD)
- Viscosity
- Water uptake
TACCA STARCH
- Starch isolation
- Tacca starch morphology
- The photomorograph of Tacca starch
- Physicochemical properties of tacca starch
PROJECT PROFILE ON CARBOXY METHYL STARCH
- Applications of CMS in nonfood industry
- For Textile Sizing and Printing Industry
- Used as warp size
- Used a printing thickener
- For Oil well Drilling industry
- For paper making industry
- For Detergent industry
- For electric welding rods industry
- Other Miscellaneous Applications
- Process
- Synonyms
- Properties
- Reasons to use
- Applications
- Packing
- Plant Economics of Carboxy Methyl Starch
- Plant and Machinery
- Fixed Capital
- Raw Materials
- Total Working Capital/Month
- Total Capital Investment
- Turn Over/Annum
PROJECT PROFILE ON DEXTRIN FROM STARCH
- Manufacturing Process
- White Dextrins
- Yellow Dextrins (Canary Dextrins)
- Plant Economics of Dextrin from Starch
- Plant and Machinery
- Fixed Capital
- Raw Materials
- Total Working Capital/Month
- Total Capital Investment
- Turn Over/Annum
PROJECT PROFILE ON MAIZE AND ITS BYE PRODUCTS
- Byproducts from Starches
- Natural Starches
- Natural Starches
- Tapioca
- Cereal Starches
- Raw Materials
- Manufactures of starch and allied products
- Maize Starch
- Process outline for corn milling
- Cleaning
- Steeping
- Steepwater Evaporation
- SO2
- Gem Separation
- Germ Drying
- Corn Oil
- Fine Grinding and Screening
- Fibre Drying
- Primary Separation
- Gluten Recovery
- Multi Stage Hydrocyclone Unit
- Gluten Dewatering and Drying
- Starch Refining
- Centrifuges and hydrocyclones
- Starch dewatering
- Starch Drying
- Modification
- Process Description
- Cleaning and soaking
- Steep liquor concentration
- Crude gem oil recovery
- Fibre Separation
- Gluten separation and concentration
- Mixed feed processing
- Starch washing dewatering and drying
- Corn Starch production
- Plant economics of maize and its bye products
- Plant and Machinery
- Fixed Capital
- Raw Materials
- Total Working Capital/Month
- Total Capital Investment
- Turn Over/Annum
PROJECT PROFILE ON OXIDIZED STARCH
- Oxidized Starch Products Specification
- Process of Manufacture of Oxidized Starch
- Hypochlorite oxidized starch
- Plant Economics of Oxidized Starch
- Plant and Machinery
- Fixed Capital
- Raw Materials
- Total Working Capital/Month
- Total Capital Investment
- Turn Over/Annum
