ISO Contrôle entièrement automatique Machine de fabrication de DMH économique

DMH Project Introduction

The dissolving tank receives the commercial starch, which is then added water to dissolve. After that, the starch milk enters a slurry mixing tank where its DS, PH value, and enzyme content are adjusted by online detection and control before moving on to an automatic liquefaction system. To achieve the finest liquefaction effect, use two-times ejection, two-times flashing, right temperature, and a specific time. Syrup is introduced to the saccharification system after liquefaction through PH adjustment and enzyme addition. The syrup enters the filtration step to eliminate the less protein and other contaminants blended in the product once the DE or DX value required by the final product is attained by adjusting the amount of enzyme and saccharification duration. 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. Automatic temperature adjustments are made to the glucose in the crystallizer in accordance with the cooling curve of the crystallization system. The crystal goes into the centrifuge for separation after maintaining for a while. Following separation, the mother liquor is then used once more using the same procedure. For the purpose of producing qualifying DMH, the separated glucose is dried in a fluidized bed drier.