Máquina de fabricación de almidón de trigo de control automático de alta calidad

Wheat Starch Project Introduction

Water is added to the wheat flour as it is mixed in the dough mixer, and after it has been homogenised (the batter has been matured and the protein has swiftly condensed), the starch and protein are separated. Once the flour paste has been homogenised, it is placed in a tri-canter, where the light phase, second heavy phase, and heavy phase are separated. Soluble pentosan makes up the light phase. A minor quantity of fibre, gluten, and B starch make up the second phase. Fiber and A starch make up the bulk of the mixture. To get the bottom flow B starch, a tiny amount of fibre, and the gluten on the screen, the second phase is sieved by an arc screen and then washed by a rotary screen. The squeezer dehydrates the gluten and the gluten drier dries it, resulting in the qualified gluten product. After the B starch and fibre are separated by the centrifugal sieve from the bottom flow, the remaining A starch is also separated. The B starch product is produced following the dehydration and drying of the refined B starch. The starch milk enters the separator for further separation after the A starch and fibre from the tri-canter, the fibre from the B starch and the B starch from the A starch, and the mixture of the A starch and fibre from the tri-canter and B starch are separated. The refined, dewatered, and dried A starch is obtained after the refined, separated A starch has been produced.