Successive gelatinization process technology of modified starch has been successfully developed

Gelatinization refers to heating a modified starch to a certain temperature, and its particles begin to swell. As the temperature rises, the starch granules continue to swell and can reach several to several tens of times the original volume. Due to the expansion of the particles, the crystal structure disappears, the volume becomes larger, and they come into contact with each other to become a paste-like liquid. Although stirring is stopped, the starch does not re-precipitate. The pros and cons of starch gelatinization directly affect the application of modified starch in production.
The traditional modified starch gelatinization adopts the intermittent warm-up gelation method, which has many problems. Developed by the South China University of Technology and other units, the continuous gelatinization production technology of modified starch has the following characteristics:
(1) High gelatinization concentration and wide application range. The gelatinization concentration can reach up to 20%, and the concentration can also be adjusted according to production requirements. From 1% to 20% can be quickly and uniformly gelatinized.
(2) Gelatinization is uniform, not "cracked" or "paste can", and the gelatinization temperature rises above 90°C in an instant and reaches about 100°C. The paste liquid is not easy to age and has a long storage time.
(3) Gelatinization is convenient and rapid, continuous gelatinization, large production capacity, the system can meet the gelatinization requirements of different production capacities and different starch varieties, and the production capacity varies from 3 to 30m3/h.
(4) The system process is simple, high efficiency, low energy consumption, low investment, all manufacturers with normal pressure steam source can be used normally.