LIQUID GLUCOSE FROM POTATOES
[EIRI/EDPR/1530] J.C. 323
INTRODUCTION
Potato is widely consumed as food all over the world. It contains the starch as a major carbohydrate. Surplus and cull potatoes are used as feed for live stock and also as raw material for the manufacture of starch, ethyl alcohal and a few other industrial products like, dextrose, liquid Glucose etc.
The potato contains approximately 18-21% of carbohydrates. The major carbohydrate is starch. This starch is comprising 65-80% of the dry weight of the tuber, is calorifically the most important nutritional component. In the raw tuber , it is present as microscopic granules in levcoplasts lining the interior cell walls of parenchyma tissue. The granule is ellipsoidal in shape, 100N*60N, with striations like an oyster shell. Under polarized light, the granule shows an irregular black cross. Electron micrographs reveal a surprising smooth surface structure. The ratio of amylase to amylopectine in potato starch is 24:76 and the gelatinization temperature ranges from 56oC to 69oC with water this starch forms a translucent paste of high viscosity. Freshly harvested mature tubers contain more sugars than the large ones. A slight rise in total sugars is observed when tubers are stored at 20-30oC. However when the storage temperature is 4o or less., the total reducing sugars increase, the rate and extent of increase being greater when lower the temperature down to the freezing point. The maximum sugar concentration (3 to 10%) is reached after 4-8 weeks.
Potato starch is produced from varieties selected and grown for their high starch, low protein and low fibre contains. In USA and else where, only surplus potatoes and tubes unsuitable for table use are used for starch production.
For starch manufacture, potatoes are washed and milled in a rasp or hammer mill to disintegrate the cells and liberate starch. Sulphur dioxide is added to inhibit the action of oxidizing enzymes and the slurry is passed through centrifugal separator to remove 'protein water'. The residual cake is mixed with water and the suspension pumped on to starch tables, where starch settles and major part of the fibre and soluble salts pass off. The cake is scrap off the table, mixed with water and passed through rotary vacuum filters. The cake obtained is the pure starch which is used for preparation of liquid glucose.
Commercial or liquid glucose is a thick, syrupy, colourless to yellowish liquid obtained by partial hydrolysis of starch. Liquid glucose is distinct from commercial dextrose which is a white or cream coloured crystalline powder (sp.Gr.1.544) obtained by the complete hydrolysis of starch.
The raw materials required for the manufacture of glucose are starch and mineral acids; amylolytic enzymes may also be used for starch hydrolysis.
COST ESTIMATION
Land & Building (5 Acres) Rs. 3.39 Cr
Plant & Machinery Rs. 8.5 Cr
W.C. for 2 Months Rs. 2.12 Cr
Total Capital Investment Rs. 14.17 Cr
Rate of Return 17%
Break Even Point 68%
CONTENTS
INTRODUCTION
PROPERTIES
B I S SPECIFICATION
RAW MATERIALS
MARKET SURVEY
MARKET POSITION
NAME AND ADDRESS OF MANUFACTURERS OF LIQUID GLUCOSE & STARCH
LIQUID GLUCOSE AND DEXTROSE - AN ASSESSMENT OF MARKET
SPECIFICATIONS
MANUFACTURES OF LIQUID GLUCOSE
PROCESS FLOW DIAGRAM FOR THE MFG. OF STARCH
MANUFACTURING PROCESS FOR LIQUID GLUCOSE-G
MANUFACTURING DIAGRAM OF LIQUID GLUCOSE
POTATO STARCH AND ALLIED PRODUCTS AND THEIR APPLICATIONS
TURNKEY CONSULTANT FOR SETTINGUP POTATO PROCESSING UNIT
COMPLETE PLANT AND MACHINERY SUPPLIERS
SUPPLIERS OF RAW MATERIALS
SUPPLIERS OF PLANT & MACHINERY
EFFLUENT TREATMENT AND DISPOSAL
EQUIPMENT REQUIREMENTS
MANPOWER
IMPLEMENTATION SCHEDULE
LIST OF FOOD AND AGRO PROCESSING CONSULTANTS
PLANT & MACHINERY
APPENDIX – A:
01. PLANT ECONOMICS
02. LAND & BUILDING
03. PLANT AND MACHINERY
04. OTHER FIXED ASSESTS
05. FIXED CAPITAL
06. RAW MATERIAL
07. SALARY AND WAGES
08. UTILITIES AND OVERHEADS
09. TOTAL WORKING CAPITAL
10. TOTAL CAPITAL INVESTMENT
11. COST OF PRODUCTION
12. TURN OVER/ANNUM
13. BREAK EVEN POINT
14. RESOURCES FOR FINANCE
15. INSTALMENT PAYABLE IN 5 YEARS
16. DEPRECIATION CHART FOR 5 YEARS
17. PROFIT ANALYSIS FOR 5 YEARS
18. PROJECTED BALANCE SHEET FOR (5 YEARS)
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