USE OF PHYSICAL INTERVENTIONS IN INTENSIFICATION OF STARCH PRODUCTION

doi: 10.25712/ASTU.2072-8921.2021.04.016

Abstract

Modern research in the field of obtaining modified starches is carried out, as a rule, with the aim of developing a highly efficient method for processing starch to obtain a product intended for use in the food industry and possessing the required consumer characteristics. The widespread use of modified starches as functional additives in technological processes stimulates the demand for obtaining new types of products and optimization of raw material processing methods. The use of ultrasound as a method of influencing the structure of starch is of interest for use in the food industry as an environmentally friendly, safe and effective method of processing. The starch modified by ultrasound, depending on the conditions of the processing process, can acquire such properties as increased water-holding capacity, a decrease in the temperature and time of gelatinization, and an increase in the rate and degree of swelling. Due to the fact that modified starches are a popular product, it is relevant to develop a technological scheme for the process of obtaining modified starches and technological equipment that meets the requirements of modern industrial enterprises. The design of the apparatus for starch modification proposed by us provides a more uniform processing of raw materials and allows to intensify the process due to the device of the conical part of the apparatus and the operation of the ultrasonic generator, which causes the effect of cavitation in the suspension. The use of a permanent magnet in the structure of the apparatus causes an intense magnetic field in the suspension, which leads to depolarization of liquid molecules, which also increases the efficiency of the device. As a result, the developed device makes it possible to achieve high values of mass yield and high purity of modified starch in comparison with similar equipment.