Development of technology of ultrasonic modification of starch in the cooling system презентация

The problem and its solution
Ural Federal district grows a large amount of grain and thus the market is collapsing, the problem of surplus.
It is difficult to process a large amount of grain, and it is not economically feasible to sell for a song.
In consequence, it was taken measures for deep processing of grain, in order to isolate and use the components of grain, in particular starch.
The development of deep processing of grain will produce high-tech products, the demand for which is growing on the world market every year.
The most popular are starches and starches, amino acids, glucose, bioplastics.
Production of modified starches is one of the perspective and little developed directions in the Ural Federal district.

Production of modified grain starches; developed optimal methods for obtaining changes in the fractional composition based on the use of "green" technologies; developed a method of encapsulation of antioxidants in starch grains; testing of the modified starches in food production.
Scientific and technical novelty of the project
Starch
Cooling system
The acoustic source of elastic fluctuations of ultrasonic device "Volna" model UTA-0,4/22-OM
Structure of starch molecule:
a) amylase;
b) amylopectin.
5, 10, 15 min

Characteristics of changes in starch suspensions obtained from wheat grain УЗВ in the cooling system
Sample 1 - starch water obtained from wheat flour;
Sample 2- starch water obtained from durum wheat flour.
When combined electrophysical effects and acid hydrolysis processes observed swelling of starch grains and partial binding to each other (starch fractions).

Results of evaluation of dispersed system of water suspensions of starch from soft and hard wheat
Grains of wheat starch have a flat elliptical or round shape with a peephole located in the center. It is known that the size of the starch grains of wheat ranges from 2 to 35 microns, there are fractions of large grains from 20 to 35 microns and small from 2 to 10 microns.
With prolonged ultrasonic treatment in the cooling system, a decrease in the size of starch grains is observed, and for starch from soft wheat at RAS after 15 minutes in the range of 1330 ... 392 nm, and for starch from durum wheat after 10 minutes of RAS in the range of 1280...367nm.

Averaged results of determination of viscosity of the obtained samples of wheat starch, MPa*s
Based on the data obtained, the optimal mode of ultrasonic treatment for starch suspensions of soft wheat for 15 minutes and 10 minutes for starch suspensions of durum wheat can be recognized. Under these conditions, the effects of ultrasound observed formation of plastic jelly, preserving the properties during storage.

Obtaining samples of modified starches with modified fraction-amylose and amylopectin;
The use of starch modification technology to produce food additives used in the production of food products, to obtain a given consistency, to improve organoleptic characteristics;
Expansion of the range of products of emulsion-gel nature, the development of import substitution.
Results of the research
1- Sample obtained under the conditions of the cooling system; 2- Sample obtained without the conditions of the cooling system.
Samples of modified wheat starch: