The cooking condition of cassava

by using jet cooker

Asst. Prof. Dr. Veara Loha

1. Mr. POONNAVITCH RATTANACHOOTI 57070503016

2. Mr. KHANAWIT WATTANATAWEEPAISAM 57070503026
3. Mr. BODIN PISANPORN 57070503035
4. Mr. TANADOL KANGWANSARANKUL 57070503046

1
 Outline

Introduction

Objective and Scopes of work

Literature survey and Theory

Experimental Section

Work plan

2
 Ethanol Introduction

Beet Corn

Ethanol
C2H5OH
Sugar cane Cassava

3
 Ethanol Introduction
Fermentation

Acetic acid, glycol, and others

4 Side products  Ethanol purification
 Thailand Introduction

Total :21 Factories 4.44 m. L/D

9 Factories from Molasses

7 Factories from Cassava/Starch

4 Factories from Molasses + Cassava

5 1 Factories from Cane juice

Benefits of using cassava as raw material for Introduction
ethanol production

Cassava Ethanol
• Ease of plantation in various soil types and
climate conditions.
• Low input and investment for planting.
• “All year round” availability of feedstock in
form of fresh roots and dry chips.
• High starch-containing raw materials.
• Competitive production cost of ethanol from
7 cassava as compared to other feedstock.
 Cassava to Ethanol Introduction
Thailand ethanol supply chain
Agricultural Raw Downstrea
Mid-stream End users
product materials m/Products

Oil trader Domestic

market
Gasohol
10%, 20%, 85%
ethanol in Petro stations/
gasohol mix vehicles
Cassava root Cassava starch Ethanol
(3 days) Cassava chips 1.6 m. liters/day E1 E2
(1 year) 0 0

E8
5

6
Ethanol production process from cassava Introduction
Cassava Ethanol 99.5%

Milling
Water Dehydration
Fusel oil
Cooking
Gelatinization Distillation
α-Amylose CO2
Liquefaction Fermentation

Saccharification Yeast protiferation

8 Glucoamylase Yeast
Ethanol production process from cassava Introduction
Starch cooking system

Jet cooker
Cooking
Liquefaction Feed tank
Gelatinization
Process & component diagram
9
 Principle of Jet cooker Introduction
Nozzle Diffuser

Steam
Discharge

Starch Slurry

Concept
• Mixing and Heating
• Continuous cooking
• Ejector

1
0
 Ejector Introduction

- Application : Crude oil distillation, Petrochemical processes, Hybrid

vacuum systems, Thermal compressors, Vacuum producer
- Ejector systems often incorporate the use of an after-condenser to
condense the atmospheric stage motive steam.
- Four basic types: single-stage, multi-stage non-condensing, multi-
1
stage condensing and multi-stage with both condensing and non-
1 condensing stages.
 Objective

Determine the jet cooking

condition for cassava root and
cassava chips

1
3
 Scopes of work

• Design and construct jet cooker.

• Using starch solution, cassava roots and

cassava chips for cooking.

• Vary 10-60 % of the concentration of

starch solution and cassava.

1
4
 Benefits

• The knowledge of design can be used

for starch industries.

• The operating condition can be used for

ethanol production from cassava.

1
5
 Chen et. al. (2014) Literature review
• Investigation of ejectors in refrigeration system: Optimum
performance evaluation and ejector area ratios perspectives.

(1) The constant-pressure mixing model was more extensively

used than the constant-area mixing model.

(2) The ejector performance depended on geometries,

operating conditions and working fluid properties.

1
6
Chen et. al. (2014) and Kumar et. al. (2014) Literature review
High
pressure
vapor from
To condenser
generator

Water from evaporator

Pressure

Sonic
Velocity

velocity

e c
1
7
 Watanawanavet (2005) Literature review
• OPTIMIZATION OF A HIGH-EFFICIENCY JET EJECTOR BY COMPUTATIONAL
FLUID DYNAMICS SOFTWARE

DT

Angle of Diffuser
Reference Length of
(degree)
Nozzle Nozzle
Design
Throat Divergence outlet to outlet to Convergence Divergence
Parameters
discharge throat
Symbol T R S X α θ
Steam-Jet Pumps
Langhaar 3DT 4DT 10DT 3 24 10
(1946)

1
8
 Sabrina S. Paes (2008) Literature review
• Influence of gelatinization process on functional properties of
cassava starch films Starch Gelatinization

Range of 62.7 to 78.7 ˚C

1
9
 Assumption Theory

• One dimensional, isentropic, and steady state flow.

• Perfect and Ideal gas.
• Compressible flow : density is not constant (high speed flow)

Mach Number

Subsonic Flow Sonic Flow Supersonic Flow

Ma < 1 Ma = 1 Ma > 1

“Throat”
2
0
 jet cooker Theory

• Stagnant condition before fluids enters the jet cooker

• Stagnation condition : When the fluid is adiabatically
brought to stop.

Total Enthalpy jet cooker

Total Temperature

sd

2
1
 Steam nozzle Theory

Control surface

Control volume

0
“stagnation”

2
2
 Steam nozzle Theory
“Throat”

2
3
 Suction chamber Theory

Aerodynamic
Ma = 1
throat

2
4
 Mixing chamber Theory

“Normal Shock”

Sudden decrease in velocity

Sudden increase in pressure

2
5
 Diffuser Theory

“Stagnation”

2
6
 Gelatinization of starch Theory
Cassava + water
Cooking
• Native starch granules are insoluble in cold
water, despite some “swelling”. 65 - 70 °C
• Heated water increases kinetic energy,
breaking some intermolecular bonds, and
allows water to penetrate.
• The gelatinization point is where crystallinity
is lost.
• GTR is the temperature range over which
gelatinization occurs.

2
7 Gel Starch
 Gelatinization of starch Theory

2 Time
8
 Mechanism of starch gelatinization Theory

Raw starch

Add Water

2
9
 Mechanism of starch gelatinization Theory

Heating

Gel

3
0
 Experimental section

Experiment
• Find the performance of jet cooker
• Find the cooking conditions for starch solution
• Find the cooking conditions for cassava and
cassava chips
Analysis
• Viscometer (Brabender Viscograph)
• Dextrose equivalent
3
1
 Experimental section
Find the performance of jet cooker

Steam (bar) A C

Temperature
B

Water (flow rate)

3
2
 Experimental section
Find the cooking condition with starch solution

Temperature

Steam A C
(bar)

B
D

Starch solution
(%wt) Analysis
3
3
 Experimental section
Find the cooking condition with cassava starch
and cassava chips

Temperature

Steam A C
(bar)

B
D

Cassava starch
(%wt) Analysis
3
4
Differential scanning calorimetry Analysis section

Distilled water

Cassava Starch Solution

Differential scanning
calorimetry
3
5
 Brabender Amylograph Analysis section

3
Cassava Starch gel Product Brabender Amylograph
6
 Work Plan
2017 2018
Task
Aug Sep Oct Nov Dec Jan Feb Mar Apr May

Decide Topic of Interest

Literature Review and Survey

Study the involved theory

Write Proposal and Prepare
Presentation
Construct Jet Cooker from vender
Experiment and record data
Perform Final Tests and Analysis
Write Final Paper and Prepare
3 Presentation
6
 Thank you

3
7
3
9
 X-ray diffraction Analysis section

Starch gel

X-ray diffraction
3
• Figure 1 Basic structural design of (a) glucose units, (b)
amylose and (c) amylopectin, along with the labeling of
the atoms and torsion angles. Extension of the basic
units to macromolecular structures was adapted from
Pérez & Bertof (2010).
Figure 2.3 Schematic representations of starch gelatinization
and retrogradation adopted from
 Feature direct steam injector Introduction

Jet Cooker

Pick Packaged Systems

Water/Liquid
Heaters
1
Specialty Steam Injection Heaters Desuperheater
2