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Extrusion Cooking of Cassava Starch for Ethanol Production
Author(s) -
Grossmann M. V. E.,
ElDash A. A.,
Carvalho J. F.
Publication year - 1988
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/star.19880400808
Subject(s) - extrusion , starch , moisture , food science , water content , fermentation , viscosity , ethanol fuel , hydrolysis , starch gelatinization , pulp and paper industry , response surface methodology , chemistry , materials science , composite material , biochemistry , chromatography , engineering , geotechnical engineering
Abstract Response surface methodology was used to study the effect of extrusion variables on gelatinization and viscosity of cassava starch with the aim to reduce energy consumption in alcohol production. None of the variables significantly affected the degree of gelatinization and moisture content of starch was the only significant variable affecting cold viscosity. Torque was affected by all the variables moisture being the most important. Extrusion was an efficient pre‐treatment for simultaneous saccharification and fermentation of cassava starch, resulting in 92.4% ethanol conversion. The best conditions for continuous process were: 100°C. 70 rpm, 4 mm die opening and 25‐27% moisture. For discontinuous process, when the extruded starch would be dried and ground 200°C, 190 rpm, 4 mm die opening and 20% moisture is recommended.