YIELD OF STARCH AND BY-PRODUCTS IN THE PROCESSING OF DIFFERENT VARIETIES OF WRINKLED PEAS ON A PILOT-SCALE

A recently developed pilot-scale process for the extraction of starch and by-products from wrinkled peas was used to determine the attainabl e yield and purity of starch and by-products from different varieties of these peas. It was shown that the starch yield mainly depends on th e removal of the starch from the fibers. From the pilot scale experime nts, it could be concluded that, for an industrial process, the optimu m values of the total starch yield of wrinkled peas and the purity of the starch in relation to the starch content of the starch fraction wo uld be similar to 80 and 98%, respectively. The best possible value th at can be achieved for mechanical separation of the protein from the s tarch is in the range of 1.5% protein content of the starch fraction. The protein content can be adjusted to values less than or equal to 0. 5% by alkali extraction of the starch fraction. Similar positive resul ts cannot be achieved for the other fractions. In addition, the water flow balance in the pilot plant demonstrated that the process water fl ows can only be limited to an economically feasible size when applying membrane filter technology.