Sweet Potato Starch Process Description and Flowchart
The production process of sweet potato starch comprises the steps such as delivery and unloading sweet potato, washing, crushing, slurry and residues separation, desanding & desilting, starch concentrating and refining, de-watering, starch drying, and packaging. We provide below a brief description of the main steps of the sweet potato starch production process.
Cleaning and Washing Sweet Potato Roots
Wash the fresh sweet potato roots in clean water to remove the surface mud and sand. It’s the first step of sweet potato starch process and very important for the quality of final sweet potato starch.
Crushing Washed Sweet Potato Roots into Slurry
Crushing the washed sweet potato roots into the slurry and separate to remove the coarse sweet potato residues to obtain uniformly smooth sweet potato slurry. The crushing drum and all food contact areas should be made from stainless steel.
Sweet Potato Slurry and Residues Separation
The commonly physical operation to separate fine sweet potato residues from sweet potato slurry. Oversize particles of sweet potato residues cannot pass through the lattice structure of the filter, while fluid and small particles of sweet potato slurry can pass through to become filtrate.
Raw Starch Milk Desanding and Desilting
Solid control equipment that separates tiny sand and mud from the raw starch milk. Desander is installed before the desilter and normally the solids diameter for desander to be separated would be larger than for desilter.
Starch Refining and Concentrating
When raw starch milk enters the hydrocyclone, the pure starch milk of high density getting larger centrifugal force leaves from the underflow outlet, and the protein and other soluble impurities of low density getting smaller centrifugal force leave from the overflow outlet. Finally, achieve the purpose of various components of separation, and improve the quality of final starch with higher whiteness and purity.
Pure Starch Milk De-watering
De-watering the pure starch milk to the low water content of 35-40% by the principle of vacuum suction filtration. Ensure sufficient water has been removed, otherwise, the starch will form into lumps during drying.
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