基于涡流技术的淀粉磷酸酯制备工艺

将涡流技术应用于干法变性中 ,在对国内外淀粉磷酸酯工艺进行分析研究的基础上确定实验的参数和水平 ,通过全面实验获得一系列的实验样品 ,并对其进行测试分析 ,可知涡流技术可以应用于淀粉磷酸酯的生产 ,产品性能优良并可随着各参数的变化而改变。该工艺技术可缩短反应时间 ,降低生产成本 ,使得生产连续稳定并无污染物排放。

Preparation of Ester Phosphate of Potato Starch by Dry Process Based on Vortex Technology

A dry process based on vortex technology was used for preparing ester phosphate of potato starch (PEPS) instead of the traditional method of a wet or a dry process. The parameters and indexes of the experiments were decided based on the analysis of the traditional process and a series of testing samples was obtained by a half-whole experiment. It is concluded that the dry processing based on the vortex technology is available for PEPS. The quality of the product by PEPS is good and can vary with the change of reaction conditions. The new process has the advantages of the reductions of the reaction time and the operation cost, a continuous process, and no pollution emissions.