摘要:

AbstractCapacity Increase of Starch Centrifuges by means of Siphon Drum. The operating method of a centrifuge drum with rotation siphons is described as the thus possible increase of filtration output. In addition, the use of the siphon drum when centrifuging maize starch are commented on. Due to the rotation siphon at the centrifuge drum and by means of a liquid sucking device to be swung into the siphon, the liquid level in the rotation siphon can be lowered to such an extent that below the filter cloth a considerable suction effect is caused. Thus the filtration speed may be increased by 50 to 300% according to the product and the capacity of the centrifuge is considerably increased due to the thus possible shorter cycle times. In the case of maize starch the filtration output can due to the rotation siphon be increased by the 1.7 to 2 fold.The overflow process used at present reconvey a considerable part of the starch milk into the preceding process. In order to avoid this, the discharge process was taken up. For this process the drum is filled but once up to rim as quickly as possible. After a short sedimentation time the liquid descharge device is swung into the drum and the clarified liquid is discharged within a short time. Subsequently, the siphon drum causes a very quick dry sucking of the starch layer in the drum, so the centrifuge may after a short time be discharged.

ISSN:0038-9056    

DOI:10.1002/star.19740260702

出版商:WILEY‐VCH Verlag GmbH    

年代:1974

数据来源: WILEY

摘要:

AbstractGlucose syrups, which are clear, aqueous solutions of malto‐oligosaccharides and maltodextrins, are ideal materials for processing by reverse osmosis or ultrafiltration techniques. Hence membrane filtration methods, in their widest sense, can be used to achieve molecular separation of glucose syrup components without any particular technological difficulty.This paper presents details of the pilot‐scale fractionation of 43% D. E. acid‐converted glucose syrup by passage through ‘loose’ and ‘tight’ cellulose acetate membranes, and changes of D. E. and sugar spectrum likely to be achieved on the basis of current knowledge. The very low protein concentrations encountered in commercial glucose syrups minimise difficulties of concentration polarisation which arise in many other applications. Viscosity problems do not arise below 30% w/v operating concentrations and the fractionation of glucose syrup by reverse osmosis appears to be more straightforward than its concentration by the same technique. Fractionation of glucose syrup by reverse osmosis offers a means for the manufacture of several new types of syrup, and enables entire groups of sugars to be eliminated under selected conditions. Products in the range 43–80% D. E. or 15–43% D.E. can be obtained using suitable combinations of different membranes, and the latter type by a single membrane filtration. Thus reverse osmosis may take its place as a unit operation of glucose syrup manufact

ISSN:0038-9056    

DOI:10.1002/star.19740260703

出版商:WILEY‐VCH Verlag GmbH    

年代:1974

数据来源: WILEY

摘要:

AbstractGlucoseisomerase. A lecture is given about an enzyme, which convertsD‐glucose intoD‐fructose up to 50%. The glucoseisomerase is obtained from STREPTOMYCES, The enzyme is activ under plant conditions, i. e. at high substrate concentrations (>30% ds), high temperature (>60 °C) and at pH‐conditions which prevent formation ofD‐psicose. Correlations are presented between degree of isomerisation (I.D.), temperature, pH, substrate concentration, enzyme‐substrate ratio, Co‐factors and the effects of the processing conditions on the formation of colour as well as methods to avoid colour formation. The preceeding enzymatic steps with α‐amylase and gluco‐amylase are now linked by means of glucoseisomerase to the production of carbohydrates with 100% relative sweetness out of wheat, p

ISSN:0038-9056    

DOI:10.1002/star.19740260704

出版商:WILEY‐VCH Verlag GmbH    

年代:1974

数据来源: WILEY

摘要:

AbstractMeasurements of the magnetic relaxation times of the protons in native starches with different water contents. The magnetic relaxation times T1and T2of the protons of some samples of native starches have been studied to get an idea of the mobility of the water molecules being adsorbed or connected to the starch by capillary condensation. The measurement of T2in all starches shows two ranges of mobility above water contents of about 15%. The residence probability in the two ranges of different mobility could be estimated. The longitudinal relaxation time T1showed uniform behaviour. The results are in correspondence with the results of other methods of investigation.

ISSN:0038-9056    

DOI:10.1002/star.19740260705

出版商:WILEY‐VCH Verlag GmbH    

年代:1974

数据来源: WILEY

摘要:

AbstractStructure and Properties of Grafted Potatoe Starch. IV. Flow Properties of Solutions. Solutions of graft copolymers of starch‐poly acrylic acid and starch polyacrylamid have lower viscosities than solutions of ungrafted starch. By grafting the coil density of the dissolved macromolecules is increased and the limiting viscosity number and the concentration dependence of viscosity decreases. The graft copolymers demand higher concentrations to give networksolutions than native starch does. Mixtures of starch and polyacrylic acid or polyacrylamid resp. show some diminution of viscosity in comparsion with starch. From this it is concluded, that the macromolecules of the synthetic polymer may penetrate into the coils of the polysaccharid molecules effecting contraction of the latte

ISSN:0038-9056    

DOI:10.1002/star.19740260706

出版商:WILEY‐VCH Verlag GmbH    

年代:1974

数据来源: WILEY

摘要:

AbstractThe seeds of Dioclea violaceacontain almost 50% of starch (dry basis). This starch presents some rounded granules, and other of oval or irregular shape, measuring 22–55 μ in lenght and 21–52 μ in width. It contains approximately 27.5% of amylose and its temperature of gelatinization is very similar to that of corn starch. The X‐ray diffraction diagrams of this starch show a C type crystalline structure, with curves similar to those of corn starch (A type). The starch shows restricted swelling, and forms thick, non‐cohesive pastes, sufficiently stable under the action of different agents. Owing to its chemical composition, the gelatinized pastes show great tendency towards retrogradation and result in the formation of an opaque and rigid gel. Its characteristics are those common in the starches of a great number of leguminosae, and ressemble, in some aspects, those of co

ISSN:0038-9056    

DOI:10.1002/star.19740260707

出版商:WILEY‐VCH Verlag GmbH    

年代:1974

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19740260708

出版商:WILEY‐VCH Verlag GmbH    

年代:1974

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19740260709

出版商:WILEY‐VCH Verlag GmbH    

年代:1974

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19740260710

出版商:WILEY‐VCH Verlag GmbH    

年代:1974

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19740260711

出版商:WILEY‐VCH Verlag GmbH    

年代:1974

数据来源: WILEY