DAH Project Introduction
The dissolving tank receives the commercial starch, which is then dissolved by the addition of the water. Then, by online detection and control, the starch milk's DS, PH value, and enzyme content are adjusted before entering the automatic liquefaction system. To achieve the optimum liquefaction effect, use two times of ejection and flashing while maintaining the proper temperature and timing. The syrup is then delivered to the saccharification system following liquefaction, PH adjustment, and enzyme addition. When the DE or DX value required by the final product is attained by regulating the amount of enzyme and saccharification time, the syrup enters the filtration stage to eliminate the less protein and other impurities contained in the product. Following filtration, the liquid syrup undergoes decolorization, filtering, and a continuous ion exchange system to remove colored impurities and impurity ions, enabling the syrup to fulfill its refining and purifying objectives. The glucose enters the crystallization system after being concentrated through an evaporator to the concentration needed for crystallization. The temperature of the glucose in the crystallizer is automatically adjusted in accordance with the cooling curve of the crystallization systemThe crystal is placed in the centrifuge for separation after maintaining for a predetermined amount of time. The mother liquor is then employed once more by going back to the first process after separation. Water is added to the vacuum pan of DAH to dissolve the separated glucose before it is allowed to evaporate and crystallize. The massecuite is then transferred from the vacuum pan to the crystallizer, where it is separated using a top-suspended centrifuge. To produce approved DAH products, the dried anhydrous glucose crystal is transported to the dryer for drying.