Study On Production Technology Of Acetylated Starch Phosphate

In this thesis,the technology of cassava starch as raw material,acetic anhydride as esterification agent and sodium trimetaphosphate as cross-linking agent was studied in this paper.The wet process was used to prepare cassava starch di starch phosphate,and the factors affecting its quality were discussed.Through the study to obtain the following results.1.The optimum reaction conditions of the cross-linking process were determined experimental ly: the concentration of starch milk was 38%,the reaction p H was 10.0,the reaction temperat ure was 45 ℃,the reaction time was 120 min and the dosage of sodium trimetaphosphate was 0.5%.The prepared cassava acetylated starch of the crosslinking degree of 4.2m L;the best rea ction conditions of the esterification process: the concentration of starch milk 38%,the reactio n p H9.0,the reaction temperature is 25 ℃,the reaction time 60 min,acetic anhydride added 4%,the prepared cassava acetylation The degree of substitution of the second starch phosphate was 0.05 and the reaction efficiency was 77.6%.2.The curve relationship between the concentration of pulp and Baume degree was experimen tally studied.The Baume degree of starch milk was 21.7°Bé when the concentration of starch milk was 38%.3.The conductivity of starch milk in the washing process will change with the change of wash ing water quantity.According to the influence on each index of cassava acetylated starch phos phate product and the saving of production cost,the ratio of starch milk to washing water is 1: 0.7.At this point the product has a gray content of 0.41%,a transparency of 15.3% and a whit eness of 89.8%.4.Cassava acetylation of two starch phosphate products,the best moisture control conditions: dehydration time 3min,the feed rate of 60r/min,the feed rate of 5 tons/min,inlet temperature of 120℃,tail gas temperature of 40℃,the product moisture can be controlled at 13.2-13.6%.5.The types,sources,growth and death factors of microorganisms during the production of acetylated starch in cassava were analyzed.Through the production process of various aspects of microbial detection indicators,developed a key point in the production process of various aspects of control of microorganisms.