modified starch prodction line modified starch machine modified starch extruder
Product Description
Here are the general steps to make modified starch using an extruder: ### 1. Raw Material Preparation - **Select the Base Starch**: Common starches used as the starting material include corn starch, potato starch, tapioca starch, or wheat starch. The choice depends on the specific properties desired in the final modified starch product. For example, corn starch is widely available and cost - effective, while potato starch has unique swelling and paste - forming characteristics. - **Additives and Reagents**: Depending on the type of modification, various additives and reagents may be required. For instance, if you want to produce cross - linked starch, chemicals like sodium trimetaphosphate (STMP) or epichlorohydrin may be added. For acid - modified starch, a small amount of an acid such as hydrochloric acid or citric acid is needed. Additionally, moisture - controlling agents like glycerol or sorbitol can be used to adjust the water content of the starch - additive mixture. ### 2. Mixing the Ingredients - **Dry Mixing**: First, thoroughly mix the dry starch and any dry additives or reagents in a large mixer. Ensure that the distribution of the additives is uniform throughout the starch. This can be achieved by using a mechanical mixer with a suitable mixing speed and duration. For example, mix for about 10 - 15 minutes at a medium speed to get a homogeneous blend. - **Moisture Addition**: Gradually add water or a liquid containing the dissolved reagents (if applicable) to the dry mixture. The amount of moisture added is crucial and typically ranges from 15 - 30% of the total weight of the starch - additive mixture. The moisture content affects the gelatinization and modification processes during extrusion. Stir the mixture continuously until it reaches a dough - like consistency that can be easily fed into the extruder. ### 3. Extrusion Process - **Pre - heat the Extruder**: Turn on the extruder and pre - heat the barrel to the appropriate temperature. The temperature settings vary depending on the type of starch and the desired modification. Generally, the temperature can range from 120 - 180°C. Different zones of the barrel may have different temperature settings. For example, the feeding zone may be set at a relatively lower temperature (around 120 - 130°C) to facilitate the smooth feeding of the starch mixture, while the melting and reaction zones are set at higher temperatures (150 - 180°C) to promote starch gelatinization and chemical reactions. - **Feed the Mixture**: Load the prepared starch - additive mixture into the hopper of the extruder. The twin - screw mechanism (in the case of a twin - screw extruder) or the single - screw mechanism (in a single - screw extruder) will transport the mixture forward through the barrel. As the mixture moves through the barrel, it is subjected to high shear forces, pressure, and heat. - **Reaction and Modification**: The combination of heat, pressure, and shear forces in the extruder causes the starch to gelatinize. At the same time, the added reagents react with the starch molecules, leading to the desired modification. For example, in the case of cross - linked starch, the cross - linking agents react with the hydroxyl groups of the starch molecules, forming chemical bonds that change the starch's physical and chemical properties. ### 4. Cooling and Drying - **Cooling**: After extrusion, the modified starch strands are immediately cooled. This can be achieved by passing them through a cooling conveyor belt or exposing them to a stream of cool air. Cooling helps to solidify the modified starch and prevent further reactions or degradation. - **Drying**: The cooled modified starch still contains a certain amount of moisture. To improve its storage stability and achieve the desired powder form, it needs to be dried. The drying process can be carried out in a hot - air dryer at a temperature of about 60 - 80°C for a period of 1 - 3 hours, depending on the initial moisture content and the size of the product. The dried modified starch should have a moisture content of around 8 - 12%. ### 5. Milling and Sieving - **Milling**: The dried modified starch is usually in the form of chunks or strands. It needs to be milled into a fine powder. A suitable mill, such as a hammer mill or a roller mill, can be used to break down the starch into smaller particles. - **Sieving**: After milling, the modified starch powder is sieved to remove any large particles or impurities. Sieving helps to ensure a uniform particle size distribution, which is important for the quality and performance of the final product. The sieved modified starch is then ready for packaging and further use. ### 6. Quality Control - **Physical and Chemical Tests**: Conduct various tests on the modified starch to ensure its quality. Physical tests may include measuring the particle size distribution, solubility, and swelling power. Chemical tests can determine the degree of modification, such as the cross - linking degree in cross - linked starch or the acid - modified degree in acid - modified starch. - **Functional Property Evaluation**: Evaluate the functional properties of the modified starch, such as its thickening ability, stability in different pH conditions, and freeze - thaw stability. These properties are important for determining the suitability of the modified starch for different applications, such as in the food, paper, or textile industries.
| Model |
Installed Power |
Production Capacity |
Dimension |
| TSE65 |
77KW |
100KG/H-150KG/H |
19000*1300*2200mm |
| TSE70 |
108KW |
200KG/H-250KG/H |
21000*1300*2200mm |
| TSE85 |
120KW |
300KG/H-500KG/H |
30000*1500*2600mm |
| TSE90 |
150KW |
500KG/H-1000KG/H |
32000*1500*2600mm |
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