Summary for hcl in starch industry Discussion
Applying HCl to starch is the central question here, but the thread does not provide a technical process or safe-use guideline. Widya Wahyu, a chemical engineer working in a starch industry, asks how 32% hydrochloric acid is used in starch processing and what concentration is safe for food or starch applications. The only reply in the excerpt is from the site owner, who says he knows nothing about the topic and is unsure whether someone knowledgeable will see the question. So, this page is essentially an unanswered inquiry rather than a resolved technical discussion. No specific dosage, concentration limit, or application method is given in the source text, and no conflicting expert views appear in the excerpt.
Q. Hi, I am a chemical engineer. I work in a starch industry. This is my first time to handle HCl 32% solution. Would you mind to give me some information about the application of HCl in starch industry? How much is the safe concentration of HCl that we can apply to food or starch? Thank you so much for your attention :)
Widya Wahyu
– Lampung,Indonesia
December 27, 2015
December 2015
Hi Widya. Sorry but I know nothing about this; and I don’t know whether anybody who does will stumble upon your inquiry. But we’ll see :-)
Regards,
Ted Mooney, P.E.
Striving to live Aloha
finishing.com – Pine Beach, New Jersey
Need quick confidential answers? $25
Need project assistance? $100/hr.
A. Good day Widya.
Whoa! I am way out of my league. I do not mean any offense. That is a very general question coming from a chemical engineer. I googled the MSDS for the starch I use @ 1% for chemical analysis. Have a look at it. I would think some direct research is required. Salicylic acid is used as a means of mediating pathogens in starch. Try a google on this and discover its history and its uses for food and drug applications.
Hope this helps.
Regards,
Eric Bogner, Lab. Tech
Aerotek Mfg. Ltd. – Whitby, Ontario, Canada
December 30, 2015