Grupo 3 TPR Diapositivas

Universidad de Piura
Faculty of Engineering
CASSAVA AND
CORN STARCH
PRODUCTION
GROUP 3, MEMBERS:
Avila Saavedra, Fabricio Leonardo
Cruz Sandoval, Arnold Imanol
Oblea Cotos, Arlini Yacmilex
Peña Perez, Jesús Humberto
TUTOR:
Dr. Ing. Gastón Eduardo Cruz Alcedo
COURSE:
Process Technology
1
JOB OBJETIVE
The objective of the research is to have a clear
and concise idea of the production process of
Maize Starch and Cassava Starch, with all its
implications from the time the raw material
enters and goes through various operations until
the starch is produced as the final product.
The aim of the course is to translate the
knowledge learnt in class in the Process
Technology course (TPR) through the full
knowledge of a production process in which
different operations such as decantation,
sieving, sedimentation, etc. are carried out.
2
DESCRIPTION OF
THE PROCESS FOR
OBTAINING CORN
STARCH.
The flow chart shows the operations
carried out to obtain starch from corn. This
final product is colloquially known by
housewives as "Maicena".
3
DESCRIPTION OF
THE PROCESS FOR
OBTAINING CORN
STARCH.
The flow chart shows the operations
carried out to obtain starch from corn. This
final product is colloquially known by
housewives as "Maicena".
4
DESCRIPTION OF THE
PROCESS FOR
OBTAINING CASSAVA
STARCH.
5
DESCRIPTION OF THE
PROCESS FOR
OBTAINING CASSAVA
STARCH.
6
Maize Starch exported by Peru
Fuente: (Trade Map, s.f.)
Maize Starch Imported by Peru

7
Manioc Starch exported by Peru
Manioc Starch Imported by Peru

8
GENERAL DESCRIPTION OF
THE MANUAL PROCESS
The raw material with which the process was carried out was
Production of purchased, 6 kg of cassava, from which the peel was removed,

leaving 4.5 kg of pulp, which was divided into 4 equal parts,
since 4 experiments were carried out, for which 1.125 kg were
Cassava starch by allocated for each experiment.
It was decided to carry out 2 experiments using a grater and 2
manual technology
experiments using a home mill for the grinding stage.
Water was added to the product obtained from this stage to
continue with the pressing operation.
Subsequently, 2 experiments were carried out using 1 filter and
2 experiments using a double filter. The filter used for each
experiment was cloth.
In the pressing operation, the bran and slurry were obtained.
The bran was removed and the slurry from each experiment was
placed in tanks and then placed to settle for 15 h, then the
water was removed and the starch obtained was placed in the
sun to dry.
Once the starch is dry, we take samples of bran, slurry and dry
starch to the university laboratory to obtain data, such as
humidity, weight, etc.
Then, with the remaining dry starch, the gelatinization
temperature is obtained by placing the starch in a pot on the
cooker over low heat. 9
Data from
Experiments
with manual
technology
10
Material Balance Diagram
11
12
Grinding Operation
M AT H E M AT I C A L C A L C U L AT I O N S
EXPERIMENT DATA
13
Pressing
Operation
M AT H E M AT I C A L
C A L C U L AT I O N S
14
Sedimentation
Operation
M AT H E M AT I C A L C A L C U L AT I O N S
15
Drying Operation
16
Drying
Operation
17
Results of
Experiments
with Manual
Technology
18
Variables
influencing the
amount of Final
Product • Waiting time for sedimentation.
• Amount of water used to carry out the
pressing.
• Losses in the containers to carry out the
operations.
• Number of fabrics to carry out the pressing.
• Losses or residues that remain in the grater
or in the mill.
• The way in which the removal of water from
the container is carried out, once the starch
has settled. 19
Gelatinization
Brix Degree Temperature

Brix is a measure of the amount of The starting temperature of the viscosity
dissolved solids in a liquid, increase in starch granules when they
obtained through specific gravity, absorb large amounts of water and heat
and is primarily used to measure is called the Gelatinization Temperature.
dissolved sugar. One degree Brix is At approximately 90 seconds, one of the
one gram of sucrose in 100 grams most outstanding phenomena was
of solution. observed, which is the sol-gel transition
of the granules.
It is at that moment that the

temperature measurement was made,
which resulted in 64°C.
20
Conclusions
• It is concluded that, for the homemade cassava starch extraction process,
the pressing operation is essential, since the bran still has starch granules that
do not pass completely through the filter(s) used and therefore, the carrying
out of double pressing increases extraction efficiency.
• The percentage of efficiency of each of the experiments has very low levels
with respect to industrial processes, because the raw material is different, for
the home experiment we use "sweet" (commercial) yucca, while for the
industrial processes we use "sweet" (commercial) cassava. use "bitter" yucca
which contains a higher amount of starch.
• This work helped us a lot to understand and reinforce the concepts learned
in the course, in addition to recognizing the different variables that interact in
an operation and knowing how to apply the balance equations in real
examples.
21
Thank You
22

Grupo 3 TPR Diapositivas

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Grupo 3 TPR Diapositivas

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Universidad de Piura

Maize Starch Imported by Peru

Fuente: (Trade Map, s.f.)

Manioc Starch Imported by Peru

Production of purchased, 6 kg of cassava, from which the peel was removed,

Brix Degree Temperature

It is at that moment that the

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