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An Improved Dewatering Performance in Cassava Starch Process by a Pressure Filter
Author(s) -
Sriroth Klanarong,
Walapatit Sittichoke,
Chollakup Rungsima,
Chotineeranat Sunee,
Piyachomkwan Kuakoon,
Oates Christopher G.
Publication year - 1999
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/(sici)1521-379x(199912)51:11/12<383::aid-star383>3.0.co;2-4
Subject(s) - dewatering , filter cake , starch , slurry , filter press , filtration (mathematics) , pulp and paper industry , materials science , chemistry , filter (signal processing) , chemical engineering , chromatography , composite material , food science , mathematics , geotechnical engineering , engineering , statistics , electrical engineering
As part of an ongoing study to improve the cassava starch manufacturing process, a potential improvement to the dewatering stage was explored. Two types of starch dewatering were compared, a pressure filter and a conventional centrifuge. Performance with respect to the dewatering efficiency of the starch slurry, implied by the filtration rate and percentage of dry solids in circulation, was measured for a pressure filter and a conventional centrifuge. For the pressure filter, effect of different filter cloths, feed time and pressing time were evaluated. At all filtering conditions, the pressure filter provided improved dewatering efficiency. The filtration rate significantly increased from 162 to 226 g m ‐2 s ‐1 and starch loss, to the circulation, notably decreased from 15 to 0.15%. Improvement in processing‐efficiency did not sacrifice starch quality. Granule morphology and functional properties, such as paste viscosity, water adsorption, and solubility characteristics remained unchanged. One notable exception was that chemical compounds and microorganisms appeared to be more readily absorbed to the granule surface. The pressure filter not only improved dewatering efficiency but also minimized production cost due to a lower starch cake moisture, which requires less energy consumption for subsequent drying.