Potato Starch Processing
English, 1.11 MB
In order to guarantee quality and yield, as well as a high degree of added value in the process of recovering potato starch, the overall process must be designed right down to the smallest detail to meet the specific needs of the product to be processed.
The water content of potatoes, which are used for starch extraction for more than 150 years, is notably high at 75 percent which limits its storability. Extraction of potato starch thus takes place by seasonal working.
For the process and machine technology this means 100 percent performance – no less – from the first day of the season, 24 hours a day, after a production break of several months. GEA Westfalia Separator Group provides the outstanding reliability essential for success in this sector.