Influencia de la Localización del Almidón Nativo de Yuca en el Canal de Sedimentación sobre la Calidad del Almidón Agrio

Abstract

The productive process of cassava starch made by artisans in the North of the Cauca Department includes a sedimentation stage that at the moment is carried out in channels. Among the processors of cassava of the region, the opinion exists that the starch taken from the beginning of the channel has a higher power of expansion, and therefore it would be possible to be sold at a better price. In the present investigation it is analyzed if a stratification of qualities according to the position of the starch in the channel exists. Two strategies were evaluated to gather the starch of the channels, along or perpendicular to the channel. The obtained results are negative. None of the strategies allows a so significant stratification of qualities so that it is managed to obtain starches that respond to the requirements of the different markets. If a homogenous starch quality is desired, it is recommended to gather the starch perpendicular to the channel.