Zur Reduktion von Schwefeldioxid‐Restmengen in Getreidestärken

Abstract

Neue wirtschaftlich anwendbare Verfahren zur weitgehenden Eliminierung von Schwefeldioxid aus Stärkeprodukten werden beschrieben. Auswaschversuche zeigen, daß ein Teil des Schwefeldioxids in Stärkeprodukten chemisch gebunden vorliegt. Mit weniger als der stöchiometrisch berechneten Menge Natronlauge oder Wasserstoffsuperoxid in wäßriger Lösung kann der SO2‐Gehalt in Maisstärken auf Werte unter 20 ppm vermindert werden. Die Wasserstoffperoxid‐Methode ist wegen der günstigeren Prozeßbedingungen den anderen vorzuziehen.

Stärkegewinnung aus konserviertem Kartoffelreibsel

“…The experiment was carried out with 2 potato varieties: Atol and Bryza. The samples of potatoes (4-5 kg) in plastic contain-ers were frozen and then thawed under the following conditions: variant I : potato tubers were kept at -10°C for 48h; variant 11: potato tubers were kept at -10°C for 48 h, then at +20°C for 24 h and at -10°C for 48 h ; variant 111: potato tubers were kept at -10°C for 48 h, then at +20"C for 48 h and at -10°C for 48 h ; variant IV: potato tubers were kept at -10°C for 48 h, then at +20"C for 24 h, at -10°C for 48 h, at +20°C for 24 h and at -10°C for 48 h ; variant V: potato tubers were kept at -10°C for 48 h, then at +20"C for 48h, at -10°C for 48h, at +20°C for 48 h and at -10°C for 48 h. Under the experimental conditions potato tubers got frozen after 2-3 h from the moment they were placed in the deep freeze and total thawing was observed after 10-12 h of keeping them at +20"C. From the tubers thus frozen and thawed starch was separated [7] and its properties were compared with those of the starch separated from unfrozen potatoes. The following starch properties were determined: -phosphorus contentafter "wet" mineralization with conc.…”