Potato starch

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1. GENERAL DESCRIPTION:

1. General Flowsheet of potato starch production

(BAT for Food, Drink and Milk Industries, June 2005)'

An example of a potato starch production process is presented below:

Figure 1: Production of wheat starch. Literature: BAT in Food, Drink and Milk Industries, June 2005

2. Description of techniques, methods and equipment

(BAT for Food, Drink and Milk Industries, June 2005)

Starch is extracted from potatoes by a wet process. This involves the disintegration of the tuber into a pulp, which is then dewatered and dried to produce the final product. Fibre and fruit juice are also generated from the tuber. The process of washing raw potato starch to produce refined starch is the same as that for maize starch.

3. Temperature ranges and other parameters (table)

4. Benchmark data

(BAT for Food, Drink and Milk Industries, June 2005)

The energy consumption depends on the starch and starch derived products produced on the site, i.e. on the techniques and processes involved in the starch production and co-products management. However, the main use of energy in starch production is thermal energy for the evaporation and drying processes. The energy used to produce starch slurry is low in comparison to the final production of dry products. More energy is consumed at sites where evaporation and/or drying processes are used for co-products such as fibre, soluNes and proteins than at sites where solubles are landspread and fibre is sold as wet cattle feed. The general consumption of energy in the starch sector is given in the following table:

2. NEW TECHNOLOGIES:

a) Changes in the process

b) Changes in the energy distribution system

c) Changes in the heat supply system

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