Starch-Derived Sweeteners Processing

Upon reaching gelatinization temperatures, hydrated starch granules swell dramatically, causing fluid viscosity to spike. In standard narrow-gap exchangers with plate contact points, swollen starch aggregates and forms an insulating fouled layer on heat transfer surfaces. SonFlow Free Flow solves this with wide unobstructed flow channels that allow high-viscosity slurries to circulate freely without clogging or excessive pressure drop.

Both processes begin with purified starch slurry undergoing enzymatic liquefaction and saccharification to yield glucose liquor. For standard glucose syrups, the liquor proceeds through filtration, carbon decolourisation, ion-exchange demineralisation, and multi-effect evaporation up to 80-84% dry solids. For High Fructose Corn Syrup (HFCS), the purified glucose must pass through an enzymatic isomerisation reactor to convert glucose into fructose, followed by chromatographic separation to enrich the fructose concentration.

In multi-effect syrup evaporation stations, vapour generated from one stage serves as the heating utility for the subsequent effect. At the final stage, low-pressure vapour is condensed inside the SonFlow Condenser plate unit. With large vapour ports and low vacuum resistance, it maintains steady deep vacuum, allowing syrup boiling at mild temperatures (50°C - 60°C) to protect natural clarity and recover 100% hot condensate.

DanPumps S-FP sanitary centrifugal pumps convey starch milk, saccharified syrups, and evaporated final concentrates with high hydraulic efficiency. Meanwhile, heavy-duty ABEL HM piston diaphragm pumps operate in dewatering stations, delivering up to 16 bar pressure into filter presses to dewater residual fibres, proteins, and insoluble starch cakes.