Pre gel tapioca starch used drum dryer technology (ANDRITZ Gouda drum dryer)

There several technology to make the tapioca starch has lower T gelatination than the nature tapioca starch. Many industries has looking for the pre gel product for any variation application. This pre gel can used for Non food or Food industry. The drum dryer technology is one technology to make the tapioca to be pre gel. We take one exacmple of machine; ANDRITZ Gouda drum dryer is higher quality drum dryer machine in the world, this technology can make variation of pre gel modified starch. Starch modification leads to a structural change in the starch and is achieved through physical, enzymatic, and chemical applications (or combinations thereof). The modification process is adjusted to the properties of the raw material, which can be obtained from potatoes, cereals, rice, and so on. Depending on the expected functionality in products like infant cereals, sweets, and beverages or products like paper or textiles, the starch has to be modified in different ways. In close co-operation with experienced partners for recipe development, ANDRITZ Gouda offers turnkey processing solutions for starch modification, from the initial design, through laboratory tests and engineering, to delivery of the required industrial equipment. THE PROCESS If the starch is not available in liquid form, the native starch is mixed with water to form a suspension with the required total solid content. In the next step of the process, the starch is modified. The choice of modification is based on the results of the corresponding tests in the ANDRITZ Gouda pilot plant. After starch modification, the product is dried on the ANDRITZ Gouda drum dryer. The ANDRITZ Gouda drum dryer is the heart of the installation. It mainly consists of a cast-iron cylinder that is heated inside by means of saturated steam. The modified starch concentrate is fed between the applicator rolls, allowing easy control of the product supply. The kneading effect of the applicator rolls avoids the formation of lumps in sticky products. Perfect distribution over the entire length of the drum makes the system ideal for processing doughy or pasty products. Moreover, the rolls enable a thin layer to be build up the hot surface of the drum. Inside the drum dryers, the cylinders are heated with saturated steam, which condensates on the cylinder wall, allowing the best possible heat transfer. T he condensate is extracted continuously from the inside of the drum, providing the maximum possible free surface for steam condensation inside the drum dryer. The drums are heated by steam in a closed loop so that there is no contact between the heated steam or its condensate and the product to be dried. As a result of the product coming into contact with the heated outside of the drum cylinder, the water in the thin product film is evaporated. When the cylinders have rotated through two-thirds of a revolution, the solid matter is scraped off the cylinders with a knife.