DMH Project Introduction
For the manufacture of DMH, commercial starch is used as a raw material To create a starch slurry, commercial starch is adjusted with water. The internal structure of starch must then be controlled by DS, PH value, and enzyme under specific circumstances and stages in order for glucose to be produced. The procedure is proceeding. Commercial starch is first delivered to the dissolving tank, where it is dissolved by the addition of water. It next enters the slurry mixing tank, where the DS, PH value, and enzyme amount of the starch milk are adjusted, before entering the automatic liquefaction system through online detection and control. To provide the best liquefaction effect, use two times ejection, twice flashing, and maintain the right temperature and time. After being liquefied, the syrup is routed to the saccharification system after PH correction and enzyme addition. The syrup enters the filtration step to eliminate the less protein and other contaminants blended in the product once the DE or DX value required by the final product is attained by adjusting the amount of enzyme and saccharification duration. The liquid syrup is filtered, decolored, and then put through a continuous ion exchange system to get rid of colored impurities and impurity ions so that it can be refined and purified. The glucose enters the crystallization system after being concentrated through the evaporator to the concentration needed for crystallization. The temperature of the glucose in the crystallizer is automatically changed in accordance with the cooling curve of the crystallization system. The crystal enters the centrifuge for separation after sustaining for a predetermined period of time. The mother liquor is further processed by going back to the first process after separation. A fluidized bed dryer is used to dry the separated glucose. The qualified DMH is achieved after drying.