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Bragantia

Print version ISSN 0006-8705

Bragantia vol.10 no.12 Campinas  1950

https://doi.org/10.1590/S0006-87051950001200001 

A secagem de amido pelo ar quente(1)

 

 

André ToselloI; Ari de Arruda VeigaII

IEngenheiro agrônomo, Secção de Café
IIEngenheiro agrônomo, Secção de Tecnologia, Instituto Agronômico de Campinas

 

 


SUMMARY

In the industrial production of starch from cassava roots (Manihot utilissima Pohl) In the State of São Paulo, the drjdng operation is carried out by the slow and costly method of vacuum dehydration. The need for a quicker and less expensive method led the writers to investigate the dehydration of raw starch by hot air. Studies were then made to determine the effect of water content of raw starch and temperature of hot air used in drying the starch on the amount of dextrins present in the deshydrated product.
Samples of raw starch with a water content ranging from 8 to 30 per cent were prepared by slow drying at 30°C. The samples were arranged in comparable group, including the whole range in water content, and each group was further dried by hot air at temperatures from 30 to 100°C. After the dehydration was completed, each sample was tested for dextrins.
The results of these tests indicated that hot air dehydration of raw, centrifuged starch is feasible, and that the degree of dextrin formation may be held below 0.3 pet-cent if the following procedure is followed:
a) the water content of the raw starch should be lowered to 30 per cent or preferably less by centrifugation ;
b) the hot air dehydrator should be of the "reversed current" type ;
c) the temperature of the air and rate of drying should be regulated according to the indications given in figure 3.


 

 

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(1) Trabalho apresentado no 8.° Congresso Internacional de Indústrias Agrícolas, realizado, em Bruxelas, em julho de 1950.

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