Презентация на тему Reception of potato starch in house conditions

getting
starch in house conditions;
to make the list of the

equipment and the stock
necessary for reception of starch in house conditions,
and to get it;

to find technology of getting starch in industrial
conditions;

where and for what starch is used;

to learn that is such starch;

to spend process of getting starch in house conditions
according to technology and to be convinced of positive result.

Following problems have been defined:

is one of photosynthesis products. It is widespread in

the nature. For plants it is a stock of nutrients. Starch contains basically in fruits, seeds and tubers.
Starch on a chemical compound and a structure concerns difficult carbohydrates.
Starch is necessary for a human body as an energy source.

in the form of dense formations. They have received

the name of starched grains. The form of starched grains can be various.

For example, grains of potato starch the ovate-orbicular. Grains of corn starch many-sided and they more small, than potato. Grains of wheaten starch of the round or elliptic form of the average sizes. Rice starch consists of the fine grains of the many-sided form assembled in chains, clusters, etc.

potato,
3 – of spurge ,
4 – of geranium,
5 –

of bean ,
6 – of corn ,
7 – of wheaten.

Different types of starched grains

powder of white color.

In cold water starch is

almost insoluble. In hot water at temperature nearby 65°С starch is dissolved, flour paste.

At the high amount, quantity of starch in paste student not forming ability of starch is shown.

If on a cut of a tuber of a

potato to drip iodine, starch is painted in dark blue color.

Iodic reaction

of world production of starch
Manufacture of starch and starched

products continuously increases in the world. It is connected with sharp increase of manufacture of sugary products from starch and with the organization of manufacture of biodestroyed polymeric materials on its basis.
As a rule, local kinds of containing starch raw materials are used for processing in starch in the various countries.

starch and its derivatives are applied in the food-processing

industry.
Starch is used in the food-processing industry as a thickener and the stabilizer for manufacture of sauces, dairy puddings, yogurts, mayonnaise, ketchups, creams, for ice-cream preparation.
Starch is used in manufacture of ethyl spirit of food and medical appointment.

2.5. Application of starch and its derivatives (a dextrin, treacle, glucose)

wheat flour at a batch of bakeries and confectionery

for giving of softness and tenderness to a product.

Addition of a small amount of starch to mincemeat does boiled sausages and sausages juicy.

Application of starch and its derivatives

applied as a filler by manufacture of tablets, as

a basis to getting blood substitute.
Glucose is an irreplaceable and widespread medical preparation.

2.5.3. Application in the textile industry

In the textile industry starch apply for improvement of a basis of a fabric, for rigidity paints, for furnish of fabrics.

Application of starch and its derivatives

paper industry starch is used for manufacture of the

glue used for pasting of sheets of a corrugated cardboard.

2.5.5. Application in building

Thickeners on the basis of corn starch are applied to manufacture of building mixes.

Application of starch and its derivatives

to preparation of forming mixes in foundry manufacture.
Application of

starch and its derivatives

Starch is annually renewed biodestroyed material. Therefore in a number of the countries it is widely used for manufacture of packing materials and ware of one using.

consumption: at preparation of kissels and sauces, starching linen,

preparation of glue for wall-paper.

2.5.7. Starch application in a life

Application of starch and its derivatives

reception
Later I will tell about potato starch.
In considerable quantities

starch contains in grain crops, tubers of vegetable cultures, seeds of bean.

In industry it basically receive from a potato, corn, it is less – from rice and wheat.

fluctuates from 8 to 29 %, at the average

it is 18 %

Drawing. Peripheral site of a cross-section of a tuber of a potato: st - starched grains.

extraneous impurity
Potato crushing
Drying of potato starch
Separation of starched suspension

and its clearing

Dehydration of starched suspension

Sifting of potato starch

Packing of potato starch

Potato

Potato starch

Dirt

Water

Hot air

Water

A cellulose and potato juice

2.8. Technology of reception
of potato starch in industrial conditions

Manufacture process of potato starch consists of next stages:

maching with catching of stones. Water stream carries by

tubers over catching of stones, and more heavy stones are caught and gather on the special conveyor of catching of stones. Then the potato arrives in rotating drum of the washing machine in which from a surface of tubers remove a dirt, decay, a mold.
Then a potato crush on the grating machine. The squash is got from a cellulose, potato juice and water starched suspension.
Hydrocyclonic installation is applied to its separation. Division occurs under the influence of centrifugal force and is based on distinction in density of water, a cellulose and starch. The received starched suspension is cleared by repeated washing by water.
The cleared starched suspension arrives on the drum-type vacuum-filter for dehydration to 64 %concentration of solids.
Wet starch is dried up in the spray-type dryer by moderately hot air.
Starch sift on a thin sieve for removal of any lumps.
The cleared dry starch pack up.

Process of manufacture
of potato starch

the earth;
To crush on a grater, a mincing machine

or a squeezer;
To wash out a squash on a sieve;
To settle the received starched milk;
To pour separated liquid;
To dry up the received wet starch;
To crush rolling pin or in another method;
To sift the dried up starch.

Starch is ready.

2.9. Reception of potato starch
in house conditions

2.9.1. Technology of reception of starch in home conditions

I have prepared next equipment and stock:
2 bowls;
A food

processor;
A pan;
A colander;
A baking tray;
A paper for a baking;
A rolling pin;
A sieve;
A plate.

2.9.2. The list of the necessary
equipment and stock

planted a potato on a summer residence:
2.9.3. Process of

reception
of starch in house conditions

In September we reaped a crop:

I washed out a potato from sand and the

earth:

I crushed a potato on a food processor:

colander:
Process of reception of starch
in house conditions

starched milk to settle:
Process of reception of starch
in

house conditions

starch
in house conditions

layer on a paper for a batch for drying:
Process

of reception of starch
in house conditions

I crushed the dried up starch a rolling pin:
Process

of reception of starch
in house conditions

of starch
in house conditions
Starch is ready

spent work potato starch in house conditions has been

received. For acknowledgement of conformity of quality of the given starch to the starch received in industrial conditions, the following has been made:

In shop starch has been bought.
From the starch received in house conditions, and the starch bought in shop, it has been welded two samples of kissel.
The depersonalized samples of kissel have been given on tasting to five people - to members of my family.
Results of tasting: 3 persons haven't noticed any difference; 1 person has noticed an insignificant difference in a consistence - the kissel welded on starch, bought in shop, has seemed slightly more densely; 1 person noted in the kissel welded from starch, received in house conditions hardly – notable smack of a potato.

By result of tasting it is possible to draw a conclusion that difference of quality of the starch received in house conditions, from quality of the starch bought in shop, insignificant.

starch in house conditions probably. Simply for this purpose

are necessary defined equipment and stock, and also desire to achieve the object, patience and diligence.

big Soviet encyclopedia.
Botany (in two volumes). Volume 1. Anatomy

and morphology. For teacher training colleges and universities. Kursanov L.I., Komarnitskij N.A., Mejer K.I., Razdorsky V. F., Uranov A.A. The edition 5, reworks. М: Education, 1966. 423 pages.
The Scientific and technical concept of development of manufacture of starch. Nikolay Rufeevich Andreev. The director of all-union scientific research institute of starch-treacle.
Ryzhakova A.V. Tovarovedenie and examination of the confectionery goods: the textbook for students of higher educational institutions. - М: Publishing center "Academy", 2005. 224 pages.