PRODUCTION OF DEXTRIN

BY STARCH HYDROLYSIS
IN FLUIDIZED BED.
 WHAT IS STARCH?
Starch is a polymeric carbohydrate
consisting of a large number of glucose units
joined by glycosidic bonds.
This polysaccharide is produced by most
green plants as an energy storage.
It consists of 2 types of molecules:
1)linear and helical amylose.
2)branched amylopectin.
Starchs differ based on the ratio of amylose
to amylopectin.
 -Amylase is a protein enzyme that hydrolyses alpha bonds of large, alpha-
linked polysaccharides, such as starch and glycogen, yielding glucose and

AMYLASE:
AMYPLOPECTIN
maltose. It is a helical polymer made of -D-glucose units, bound to each
other through (14) glycosidic bonds. This polysaccharide is one of the two
components of starch, making up approximately 20-30% of the structure.

The bonding involved is (14) glycosidic linkage and

(16) glycosidic linkage at branch points. It makes up
7080% of the structure.
 Properties of Starch
Chemical formula: (C H O )
6 10 5 n
Molar mass: Variable(depending on n).
Solubility: Starch is insoluble in water but when heated
it becomes soluble.
It is a white tasteless and odourless powder.
What is Starch Hydrolysis?
Polysaccharides are linked together by glycosidic
bonds which can be cleaved by hydrolysis and gives
monosaccharides or oligosaccharides.
The enzymes that hydrolyse glycosidic bonds are
called glysocidic hydrolases.
 WHAT IS DEXTRIN?
DEXTRIN?

.
Dextrin refers to a gummy, low molecular carbohydrate that is
odorless and tasteless. .Dextrin is usually available in the powdered
form in white, yellow and brown colors, which are generally partially
soluble and at times, fully soluble in water. Most of them can be
detected with IODINE solution, giving a red coloration.
 WHAT IS DEXTRIN?
Dextrin is modified starch.

Modified starch is a starch that has been chemically modified

to allow the starch to function properly under conditions
frequently encountered during processing or storage, such as
high heat, high shear, low pH, freeze ,cooling.
REQUIREMENT OF DEXTRIN?
It is a substance needed in the processing and finishing of food.

Is a constituent of fruits, vegetables, corn, wheat, rice cereals.

It is used as a stiffening agent in the textile industry, and as an adhesive
in glues and as a binding agent in the pharmaceutical industry.

Hence a very important component of day to day life.

Dextrins are mixtures of polymers of D-glucose
units linked by -(14) or -(16) glycosidic
bonds.
MOLECULAR STRUCTURE OF
Dextrins can
DEXTRIN: be produced from starch
using enzymes like amylases as during digestion in the
human body or by applying dry heat under acidic
conditions (pyrolysis or roasting).
 USES OF DEXTRIN

Dextrin finds widespread use in industries due to their

non-toxicity and their low price.
They are used as water soluble glues, as thickening
agents in food processing and as a binding agent in
pharmaceuticals.
 Methods Of Production
Batch heating in scraping type autoclave units.

Fluidized Hydrolysis.

Batch heating in scraping type autoclave units

process is slow and inefficient hence not used.
CHEMICAL REACTION

HEAT n (C H O )
(C6H10O5)n HCL x 6 10 5 x
STARCH DEXTRIN
PROCESS FLOW
SHEET FOR
FLUIDIZED
HYDROLYSIS OF
STARCH
 Recycle fluidized gas
Cooling water Steam
Condensate
Bleed stream Plate-coil heat
exchangers Dust
collector

water STARCH
Fluid bed batch
depolymerizer
condensate Steam
HCL sparger

MAKEUP

DEXTRIN
 Fluid bed batch depolymerizer
Input stream: Starch, Entrained starch.
Output stream: Cool water, Fluidized starch.

Raw Starch may be in the form of corn, potato, tapioca.

Starch is sent to the fluid bed batch depolymerizer.
The batch operation charges 5-10 micro starch to an air suspended
fluidizer.
Heat is added via rectangular shaped plate coils at a pressure of 10-
12 atm.
The depolymerizer generates products of less viscosity on cooking
starch.
Such products are called fluidity or thinned starches.
 Fluid bed batch depolymerizer
Cooling water Steam
The charge reaches 65-170 degree Celsius ,
depending on the degree of hydrolysis desired,
within 30minutes.

Heat transfer would be such that starch could starch

be heated without charring or other damage
and at the same time the moisture evolved from
the starch could be vented or removed
sufficiently fast so as to avoid local
condensation and resultant formation of balls or
lumps.
 Dust collector

Input stream: Fluidized starch

Output Stream(1): Entrained starch Dust
collector
Output Stream(2): Fine fluidized starch.

The dust collector separates the starch from fine particles

and its overhead product is fine starch and the entrained
starch is sent back to the fluidized bed.
 Condensate Bleed Stream
Condensate
Bleed stream

Input Stream: Recycled fluidized gas

Output Stream: Condensate

water
The recycled gas will be passed through a
condenser in order to remove moisture condensate

from the gas and at the same time cool the

gas.
 HCL SPARGER
HCL vapour is introduced into
recirculating air steam and
depolymerisation is continued Steam
HCL sparger
for 1-8hrs.Temperature was
kept at 148-205 degree Celsius
until a desired degree of
conversion is obtained.
Light coloured dextrin of good
viscosity stability is obtained
using this process
 HCL SPARGER

HCL sprayed on starch is said to be agitated condition.

The dextrin production is arrested by the introduction of
ammonia into the agitated starch in sufficient quantities to
neutralize the acid catalyst. Steam is added to the gas.

Steam
HCL sparger
 Recycle fluidized gas
Cooling water Steam
Condensate
Bleed stream Plate-coil heat
exchangers Dust
collector

water STARCH
Fluid bed batch
depolymerizer
condensate Steam
HCL sparger

MAKEUP

DEXTRIN
ENGINEERING FEATURES OF
HYDROLYSIS METHOD
Starch agglomerates during hydrolysis, thus allowing
fluidization without excessive carry over of fines.
Gives uniform degradation because of uniform temperature
control.
When compared with older autoclave units:
Converts four times as much starch in 1/3rd of the time.
Takes 1/8th the floor space and 20% of the capital
investment.
Produces superior products
Requires less operating labour, maintenance and fuel.
 PROPERTIES OF FORMED DEXTRIN

Dextrin exists in various forms but their characteristics

and mechanical properties depends on the details of
manufacture that is raw materials, concentration of acid
used or mixture of different starches.
Colour of dextrin ranges from pure white to dark brown.
Some grades are highly adhesive and dry quickly.
Others are different in viscosity and show a lower degree
of adhesive and less drying rate.
 PROPERTIES OF FORMED DEXTRIN

The range of temperature is to be maintained between 60-

210 degree Celsius

The temperature lower than 60 degree was found

unsuitable since the desired dextrin was not formed.

At higher temperature formation of clots was observed.

 PROPERTIES OF FORMED DEXTRIN

Formation of dextrin from starch is rapid at higher

temperature and usually of brownish colours.
They are extremely soluble in water.
Higher concentration of acid and moderate temperature
gave the best soluble dextrin.
 INDUSTRIAL USES
Plating agents and surface treating agents
Processing aids

CONSUMER USES
Fabric textiles
And leather products
Laundry and dish washing products
Photographic supplies(film and photo chemicals)
 BATCH 12
CHAITANYA
JATIN
LAKSHMI
PARVATHI
PRASANNA
PRATHYUSHA