Evaporation

Starch is one of the most important substances among the carbohydrates. It is contained in almost all plants. Essentially starch and sweeteners are produced from the following type of grain and root plants such as corn, wheat, rye, potato, tapioca, rice and triticale.

evaporation-dextrose-02

During the production of starch, different process waters are produced when decomposing the raw substances. These steep waters and washing waters contain valuable nutrients such as proteins and carbohydrates.

The following products can be concentrated by evaporation technology:

  • Corn steep water
  • Wheat or rye starch effluent
  • Potato fruit water
  • Rice starch effluent

For these products falling film and forced circulation evaporators are used.

For the production of starch conversion products, the starch molecules are either entirely or partially broken down into their basic constituents by hydrolysis, i.e. by catalytic action of acids and enzymes in an aqueous suspension.

The final products are:

  • Dextrose
  • Glucose
  • Fructose
  • Maltose
  • Maltodextrine
  • Sorbitol
  • Mannitol

 These products are concentrated by falling film or plate evaporators.