Description
TECHNNOLOGY OF STARCH MANUFACTURING APPLICATIONS, PROPERTIES AND COMPOSITIONS WITH PROJECT PROFILES
MANUFACTURE OF STARCH EXTRACTION
- Material
- Preparation of Flour
- Proximate Composition
- Process Standardization
- Table. Nutritional Composition of Amaranth Cultivars
- Pre-standardized methods of extraction of amaranth starch and their yield and protein percentage
- Alkali Standardization for the extraction of starch from Amaranathus hypochondricus Anapurna
- Flour Particle Size Standardization for the Extraction of Starch from Amaranthus hypochondricus Anapurna
- Screen/Filter Mesh Size Standaridization for the Extraction of Starch from Amaranthus hypochondricus Anapurna
- Process Standaridization for the Extraction of Starch from Amaranthus hypochondricus Anapurna, Amaranthus hypochondricus Durga and Amaranthus paniculates
MANUFACTURING OF SAGO STARCH TECHNOLOGY
- Materials and Methods
- Materials
- Methods
- Scanning Electron Microscopy
- X-ray diffraction
- Proximate analysis
- Fractionation of starch
- Determination of amylose
- Intrinsic viscosity
- SEM for sago starches (top picture sago 6 bottom picture sago 3)
- Light scattering
- Differential scanning calorimetry
- Gel strengths
- Viscograms
- Results and discussion
- Scanning electron microscopy
- X-ray diffraction
- Proximate composition of starches
- Proximate composition
- Amylose content in starch samples
- Intrinsic viscosity and Mw for amylose and amylopectin
- Determination of amylose
- Intrinsic viscosity and molecular weight
- Gelatinisation temperature and enthalpy for starchs amples
PRODUCTION OF SAGO STARCH (EXTRACTION AND ISOLATION)
- Production (extraction and Isolation)
- Physiochemical properties
- Chemical modification in sago starch
- Effect of galactomannans on thermal and reological properties of sago starch
- Effect of cellulose addition on hydrolysis of sago starch
- Gelatinisation of sago starch with sugar and salts
- Effect of temperature and solute concentration on viscosity
- Effect of freezing and thawing techniques
- Effect of pH on phosphorylation of sago starch
- Effect of retrogradation on enzyme susceptibily of sago starch
- Effect of cross linking reagents and hydroxypropylation levels
- Pharmaceutical applications
- Tablet formulation
- Starch based hydrogel as artificial skin
- Antibacterial activity
- As packaging material
- Culture medium
- Production of ethanol
- Glucose production
- Cyclodextrin production
- Production of UV curable coatings
TAPIOCA SAGO PROCESSING AND TECHNOLOGY
- Ingredients
- Grinding
- Peart making
- Grading
- Steaming
- Cooling
- Separating
- Drying
- Packaging
MANUFACTURE OF CARBOXYMETHYL(cms) STARCH WITH ITS PROPERTIES
- Materials and Methods
- Preparation of carboxymethyl starch (CMS)
- Statistical analysis
- Sorghum carboxymethyl starch properties
- Results and Discussion
- Proximate composition of sorghum grains
- Chemical composition of starch
- Standardization of carboxymethyl starch production from native sorghum starch
- Proximate Composition of hybrid sorghum CSH 9
- Physio chemical composition of sorghum CSH 9 starch
- Effect of reaction time and monochloroacetic acid concentration on DS of CMS
- Properties of sorghum CMS starch
- Swelling and solubility behaviour of CMS from sorghum
- Chemical Composition of CMS starch from sorghum
- Effect of temperature on flow behaviour of 10% sorghum starch solution at different shear rates
- Rheological properties of sorghum CMS
- Effect of temperature on flow behaviour of 10% sorghum CMS starch solution at different shear rates.
TROPICAL STARCH
- Tree crops
- Cereals
- Herbs/shrubs
- Pulses
- Tropical root corps
- Other minor sources
CHARACTERISTICS AND PROPERTIES OF ROOT STARCHES
- Arrowroot
- Pacchyrrhizus
- Arracacha
- Chinese water chestnut
- East Indian arrowroot
- Glant taro
- Coleus
- Lotus root
- Oca
- Queensland arrowroot
- Shoti
- Swamp taro
- Breadfruit
- sago
- Mango
- Amaranthus
- Tacca
- Plantain
- Okenia
- Quinoa
- Enset
- Sorghum
- Tef
- Bamboo
- Black pepper
- Buffalo gourd
- Chick pea, cow pea and horse gram
- Winged bean
- Baby lima bean
- Velvet bean
STARCH PRODUCTION FROM MANGO SEED kERNEL
- Materials/Instruments Used
- Sample Collection
- Sindhoori Mango
- Mango Seed along with the Kernel
- Process of Starch Isolation
- Physicochemical Properties Analysis of Starch Ash Content (%)
- pH
- Amylose Content (%)
- Confirmation Test of Starch
- Effect of Solid Solvent Ratio on Yield of Starch
- Determination of Optimum Solid Solvent Ratio
- Percentage Yield of Different Variety of Mango
- Percentage Yield of Starch
- Material Balance
- Physicochemical Properties Starch
- Physicochemical properties of Starch
- Purity Test
- Material Balance
- Comparison of Purity of Starch
- Adhesive Produced
- Adhesive Produced
BIODEGRADABLE STARCH
- Urethane bonds
- Selected aspects of starch modification
- Thermoplastic starch
- Thermoplastic starch with nanoparticulate fillers
- Oligoether with two isocyanste groups
- Toluene 2-4 diisocyanate (TDI)
- 1.4 butanediol polyadipate n=2000 (PBA 2000)
- 2.2 bis(hydroxymethyl) propionic acid
- Diphenylmethane 4,4 disocyanate (MDI)
- Hexamethylene disocyanate (HDI)
PRODUCTION, CHARACTERIZATION, AND MECHANICAL PROPERTIES OF STARCH
- Materials and Methods
- Materials
- Starch Modification
- Biopolymer production
- Time course of biopolymer production
- Characterization of the biopolymer
- Gel filtration chromatography (GFC)
- Fourier transform infrared (FT-IR)
- Film Casting
- Tensile Test
- Water Absorbance Test
MANUFACTURE AND APPLICATIONS OF STARCH (PROCESSING, USES AND APPLICATIONS)
- Manufacture
- Sources
- Extraction
- Processing
- Structure
- Starch molecule
- Starch granule
- Hydrogen bonding
- Modifications
- Cross Linking
- Stabilisation
- Conversions
- Acid hydrolysis
- Oxidation
- Dextrinisation
- Enzyme hydrolysis
- Lipophilic substitution
- Pregelatinisation
- Thermal treatment
- Technical data
- Structure function relationship
- Native starches
- Process tolerant starches
- Nutrition
- Fat mimetics
- Resistant starch
- Uses and applications
- Starch selection
- Ingredient factors
- Acid
- Sugars
- Fats and oils
- Process factors
- Shelf stability
- Effects of food processing
- End use
- Applications
- Baked goods
- Batters and breadings
- Beverage emulsions and flavour encapsulation
- Confectionery
- Dairy products
- Fruit preparations
- Gravies, soups & sauces
- Mayonnaise and salad dressings
- Meat products
- Savoury snacks
RESISTANT STARCH CLASSIFICATION, STRUCTURE, PRODUCTION
- Types and structure of resistant starch
- Concept and classification of resistant starch
- Resistant starch 1
- Resistant starch-ii
- Resistant starch iii
- Resistant starch iv
- Significants of resistant starch
- Occurrence of resistant starch in food
HIGH FRUCTOSE CORN SYRUP:PRODUCTION AND USES
- Schematic of HFCS production from corn starch
- Production and Ues of HFCS
- Relative sweetness of selected sugar solutions (5%) and other sweeteners
- Solubility of selected sugars at 50oC,Solubility measured as grams of sugar dissolved in 100 ml water
- Public Health Concerns
- Role in metabolic syndromes obesity,diabetes, and other cardiovascular diseases
- Mercury contamination
- Toxicity to honey bees
- Food items that contain HFCS
FUNCTIONS OF STARCH IN FOOD APPLICATIONS
- Starch Structures Relevant to Foods
- Gelatinization and Pasting
- Changes During Cooking
MODIFIED FOOD STARCHES
- Why Starch is Modified
- Derivatizations
- Crosslinking
- Crosslinking reagents
- Monosubstitutions (stabilizations)
- Acetylation
- Hydroxypropylation
- Monophosphorylation
- Octenylsuccinylation
- Conversion
- Fluidity (thin-boiling) Starches
- Dextrins
- Oxidation
- Physicial Modifications
- Altered Flow Properties
- Pregelatinization
- Drum drying
- Extrusion
- Use of pregelatinized starches
- Agglomeration
- Cold water swelling Starches
- Spray drying
- Hot aqueous ethanol treatment
- Other Physical Modifications
- Annealing
- Moist heat
- Dry heat
- Mechanical energy
- Solvents
- Radiation
- Native Starch Thickeners
- Applications
- Canned Foods
- Hot filled Foods
- Frozen Foods
- Salad Dressings
- Baby Foods
- Beverage Emulsions
- Encapsulation
- Baked Foods
- Dry Mix Foods
- Confections
- Snacks and Breakfast Cereals
- Ready to eat Breakfast Cereals
- Fried or Baked Snacks
- Meats
- Surimi
- Pet Food
- Dairy Products
STARCH FATTY ESTERS
- Experimental
- Materials
- Synthesis of the Starch Fatty Esters
- Characterization of the Chemically Modified Starches
- Fourier transform infraed (FTIR) spectroscopy
- Hydrogen nuclear magnetic resonace (1H NMR) spectrometry
- Thermogravimetric analysis (TG)
- Solubility and reheological behavior of the starch esters in n-paraffin
- Results and Discussion
CYCLODEXTRINS: PROPERTIES AND APPLICATIONS
- Bacteria which produce CDT Gase
- Dextrin represents the initial starch hydrolyzate used for the reaction
- Production
- Properties
- Solubility of cyclodextrins in water
- Solubility of cyclodextrins in organic solvents
- Toxicity and Metabolism
- Acute toxicity of betacyclodextrin
- Modified Cyclodextrins
- Hydroxyalklcyclodextrins
- Complex Formation
- Formation and stabilization of complexes
- The complexation reaction is an equilibrium reaction
- Applications
AMYLOSE RICH STARCH
- Starch and its constituents
- Structure of starch molecule consisting two different types of linkage between glucose units
- Formation of starch films
- Film formation by amylose rich starch solution
- Film formation by amylose rich starch dispersion
- Properties of starch films
- Stress strain & mechanical properties
- Comparison of material properties of films formed by some film forming polymers
- Permeability properties
- Appearance of amylose rich starch film stored for nine months at 25 and 60% RH
- Crystallinity
- Glass transition Temperature (Tg)
- Starch film stability and factors affecting stability
- Drying temperature
- Air humidity
- Spray rate
- Plasticized films, and amount of plasticizer
MANUFACTURING OF VARIIOUS SWEETENERS (MALKODEXTRINS GLUCOSE/CORN SYRUPS, HIGH-FRUCTOSE SYRUPS, CRYSTALLINE DEXTROSE AND DEXTROSE SYRUPS
- Definitions
- Manufacturing Processes
- Maltodextrins
- General process flow for starch derived sweeteners (corn/glucose syrups, high fructose syrups, dextrose, fuctose, maltodextrins and syrup solids)
- Typical carbohydrate profile of commercial
- Glucose/corn Syrups
- Acid catalyzed Hydrolysis
- Typical corn/glucose syrup process
- Composition of typical starch derived sweeteners
- Typical acid converter
- Carbon treatment and regeneration system
- Acid Enzyme Processes
- High fructose Syrups
- High fructose syrup Process
- Crystalline Fructose
- Crystalline Dextrose and Dextrose Syrups
- Fructose crystallization process
- Oligosaccharide Syrups
COMPOSITION AND PROPERTIES OF SWEETENERS FROM STARCH
- Carbohydrate Profiles
- Relationship between degree of conversion & functional property
- Solids
- Refractive index-dry substance tables for typical glucose syrups
- Refractometer corrections for HFS 55. 0.05% ash (dry basis)
- Relationship of refractive index to Brix for high fructose syrups
- Viscosity
- Viscosity (centipoises) of syrups of different DS and temperatures
- Browning Reaction and Color
- Color designations of glucose syrups
- Fermentability
- Fermentable extract value of corn syrup compared to dextrose
- Theoretical versus actual fermentability
- Foam Stabilization and Gel Strength
- Estimating the freezing point depression of various sweeteners
- Freezing Point Depression
- Boiling Point Elevation
- Gelatinization Temperature
- Boiling point elevation of glucose syrups
- Humectancy and Hygroscopicity
- Crystallization
- Sweetness
- Relative sweetness values of various sweetener
PROCESSING TECHNOLOGY OF STARCH NOODLES
- Categories
- Materials for starch noodles different starch properties
- Mung bean starch
- Morphological property of mung bean starch
- Chemical property of mung bean starch
- Physical property of mung bean starch
- Thermal property of mung bean starch
- Molecular structure of mung bean starch
- Rheological property of mung bean starch
- Thixotropic flow properties
- Modeling of flow behavior for mung bean starch dough
- Flow behavior of pur mung bean starch slurry without starch paste
- Pea starch
- Sweet potato starch
- Morphological property of sweet potato starch
- Proximate analysis of sweet potato starch
- Physical property of sweet potato starch
- swelling and solubility
- Water binding capacity (WBC)
- Syneresis
- Crystaline structure
- Pasting and gelatinization properties
- Molecular structure
- Rheological properties
- Potato starch
- Morphological property of potato starch
- Physico chemical characteristics of potato starch
- Thermal properties of potato starch
- Rheological properties of potato starch
- Corn starch
- Morphological properties of corn starches
- Physico chemical characteristics of corn starches
- Thermal properties of corn starches
- Rheological properties of corn starches
- Processing technology
- Traditional processing technology
- Dropping method
- Forming of starch dough
PROJECT PROFILE ON POTATO STARCH
- Process of Manufacture
- Starch production
- Step by Step
- Starch Extraction
- Potato starch production line
- Plant Economics of Potato Starch
- Plant and Machinery
- Fixed Capital
- Raw Materials
- Total Working Capital/Month
- Total Capital Investment
- Turn Over/Annum
PROJECT PROFILE ON SORBITOL FROM MAZIZE STARCH
- Conversion of Maize Starch into liquid glucose
- Sorbitol Syrup
- Uses
- Plant economics of sorbitol from maize starch
- Plant and Machinery
- Fixed Capital
- Raw Materials
- Total Working Capital/Month
- Total Capital Investment
- Turn Over/Annum
PROJECT PROFILE ON STARCH FROM MAIZE
- Maize starch
- Functional Advantages
- Thickening and Gelling agent
- Texture and clarity
- Binder and stabilizer (Exciepient)
- Sizing paper and Textiles
- Corn Sweeteners
- Ethanol
- Cyclo Dextrines
- Bio-Plastics
- Handling and Storage
- Manufacture of Starch
- Corn starch processing line
- Main Equipments
- Main Capacity
- Plant economics of Starch from maize
- Plant and Machinery
- Fixed Capital
- Raw Materials
- Total Working Capital/Month
- Total Capital Investment
- Turn Over/Annum
PROJECT PROFILE ON STARCH FROM TAMARIND SEEDS
- Properties
- Composition of tamarind starch powder
- Applications of tamarind starch powder
- Process of Manufacture
- Plant economics of Starch from Tamarind seeds
- Plant and Machinery
- Fixed Capital
- Raw Materials
- Total Working Capital/Month
- Total Capital Investment
- Turn Over/Annum
PROJECT PROFILE ON STARCH FROM TAPIOCA
- Manufacturing Process
- Plant economics of starch from tapioca
- Plant and Machinery
- Fixed Capital
- Raw Materials
- Total Working Capital/Month
- Total Capital Investment
- Turn Over/Annum
