bersichtsbeitrge/Reviews

Potato Starch Technology

Wolfgang Bergthaller*, Detmold (Germany),
Willi Witt, and Hans-Peter Goldau,
Oelde (Germany)
Potato starch production encountered drastic changes during the last
years, in particular in economics and substrate supply. Because of economically required reductions in subsidisation, production of potato
starch will decrease. Changes in technology are characterised by savings in wash water and process water streams that are effected by increased efficiency introduced with new machinery and changed technological concepts. From an ecological point of view, an early and maximum fruit water separation (up to 95 %) based on dilution of gratings
with process water and decanter separation allowed to reduce the fresh
water supply to 0.4 to 0.5 m3/t of processed potatoes. For economical
isolation of potato protein a correspondingly high protein recovery rate

(up to 90 %) is essential. Concerning starch extraction, a minimum of

95 % is reached in modern potato starch plants, but optimum engineering (rasping, decanting, sieving) gives recovery rates of 97 to 98 %. In
starch refinement, three-phase nozzle separators equipped with wash
water supply and constructed for efficient displacement washing allow
to achieve a fine fibre removal of 98 % within three separation stages
and a final concentration of purified starch milk of 22 to 23B. Potato
protein isolates (protein content 83 to 85 %) are produced by isoelectric
precipitation combined with heat coagulation while stringent solutions
for treatment of de-proteinised fruit water are still lacking.

1 Economic Situation of Potato Starch

Production

producing member country; in fact, 8 of the 15 member

states. A maximum potato starch production has been fixed
at approximately 1,864 103 t/a. The main share is covered
by four member states: Germany (696.3 103 t), Netherlands (538.3 103 t), France (281.5 103 t) and Denmark
(178.5 103 t). Smaller quotas (49 to 64 103) are held by
Sweden, Finland and Austria, while Spain owns a quota of
2,000 t (Fig. 1) [3]. Recent resolutions, in connection with
the development of EUs Agenda 2000 system, resulted in
further reduction of starch production limits by 100 103 t.
The relevant decreases in production will be approx. 40
103 t for Germany and 31 103 t for The Netherlands as the
main potato starch producing countries. As result of these
regulations, potatoes will not be used increasingly as substrates of starch production. Maize and wheat will cover
future growth, with more important prospects for wheat.

A total of 7.0 106 and 7.3 106 t starch was produced in

1996 and 1997, respectively, in the European Union, consisting of 15 member states [1, 2]. The trend of a steadily increasing starch production is obvious. During a long period,
potato starch played an important role in covering approximately 25 % of the available shares; the situation changed in
1995 by the decision of the European Commission to limit
subsidies connected with the production of potatoes and their
utilisation in starch factories. The instrument used to limit
costs became a quota system issued to each potato starch

2 Potatoes as Substrate for Starch

Production in Germany

Fig. 1. Distribution of EU starch quotas upon member states (1998/992000/01).

* Publication No. 7075 of the Federal Centre for Cereal, Potato and
Lipid Research at Detmold and Mnster; Lecture presented during
the International Starch Technology Conference at Urbana, IL,
U.S.A., 79 June, 1999.
Starch/Strke 51 (1999) Nr. 7, S. 235242

In Germany, farmers contract potatoes to starch factories.

In 1996, approximately 10,000 farmers signed contracts with
starch factories representing a contracted quantity of 3.8
106 t and a delivered quality of approx. 3.9 106 t of potatoes. For their production, an acreage of more than 105 ha
was used. The industrial production resulted in a starch
quantity of 716 103 t. In 1998, the number of contracting
farmers was comparably smaller (9,200) as well as the contracted quantity (3.5 106 t). Additionally, last years weather conditions during late autumn were extremely critical for
harvesting. Late harvesting could not occur, which resulted
in a much smaller quantity of delivered potatoes as expected
(< 3.4 106 t), although exact figures were not available. For
German starch factories, the relation of recently produced
starch to the stored product of the previous production period became smaller. However, market relations did not find
relaxation because of surplus production in the early phase

WILEY-VCH Verlag GmbH, D-69451 Weinheim, 1999

0038-9056/99/0707-0235$17.50+.50/0

235

Fig. 2. EU table of the relationship concerning the payment of potatoes

for starch production and its starch content.

of last years production based on potatoes high in starch

content.
Farmers select seed potatoes for starch production primarily because of agronomic factors and secondly on quality and
composition. According to their selection criteria, a long
term annual average starch content ranging from 17 to 19 %
is characteristic. During the last few years, starch contents
were above average [4]. With respect to the economic value
of tubers as source material, the starch content of a delivered
pile is used for payment. For determination of the starch content the underwater weight of a standard quantity is evaluated, using 5,000 g on a laboratory scale or a quantity adapted
to the installed in-plant automatic sampling system. From a
given underwater weight, the starch content is derived by
applying a conversion table published periodically by EUauthorities. The relevant starch content range is 13 to 23 %.
Together with starch content values, the respective minimum
price, as well as a compensating payment per ton of potatoes,
is fixed in this table (Fig. 2) [5].
From a starch producers view, a medium starch content
of 16 to 20 % is desired [6]. This results in yields of 20 to
25 % starch, based on a commercially accepted moisture
content by 20 %. Starch recovery is more than 90 % of available starch dry matter content. Todays potato starch factories have higher extraction rates with recoveries of 97 to 98 %.

3 Technology
3.1 General description

In history, wheat has been described as the primary substrate for starch extraction; but potatoes became a valuable
source for starch production soon after introduction into
European agriculture. Production of potato starch was allowed in England in 1739 to preserve cereals for nutritional
purposes. In Germany, private homes were places of early
potato starch production. In general, this production did not
exceed ordinary family requirements. The first process
reported in 1758 was a wet procedure looking rather simple,
useful and generally applicable in small units [7]. The proposed procedure consisted of rasping, sedimentation, decanting of diluted fruit water, scraping off of sludge and fibres,
re-suspending of the sediment and a second sedimentation
stage. After a second decanting and final removal of coarse
particles, the sediment was de-watered over filter cloth and
dried; this resulted in a cake of purified potato starch re236

Fig. 3. Microscopic feature of starch in raw tissue cells (Source: D. Meyer

and N. U. Haase, Detmold, by courtesy of C. F. Mller Verlag, Heidelberg).

maining stable over years. Several of these processing steps

are still practised; todays modern processes utilise many
unit operations used centuries ago. General descriptions of
potato starch production contained various steps; for instance, cleaning of potatoes, rasping (grating), fruit water
separation, starch extraction, starch refining, starch de-watering and drying [6, 8]. Since that time, machinery went
through many changes. Furthermore, potato starch quality
has improved.
In comparison to wet milling processes of corn and wheat,
potato starch production seems to be rather simple [6]. Concerning starch accessibility, structure and composition of
potato tubers are advantageous since potato tissue can be
ground by rather small mechanical forces, for instance by
rasping, and potato cells, in general, are not densely filled
with starch granules (Figs. 3 and 4). Economical success depends on complete rupture of the potato tissue and an opening of all cells to achieve maximum yield. However, problems arise with the high portion of water, 75 to 80 %, to be
handled in transportation and processing. Additionally, potato protein is a fully soluble component, tends to foam and is
an excellent source for microbial decomposition.
In short, potato tubers are disintegrated by rasping after
removal of foreign material and intensive washing which
needs handling and treatment of highly loaded waste water
streams in enormous quantities. Depending on the technological concept, fruit water is separated and concentrated
(more than 70 % of protein is removed) by decanting for subsequent protein recovery. In a following step, starch is
washed out in jet extractors of various types. In addition to
fabric and welded sieves, plate sieves improve efficiency of

Fig. 4. Composition of potatoes.

Starch/Strke 51 (1999) Nr. 7, S. 235242

duction area. While sandy soils require little treatment,

heavy loamy soils need much more sophisticated washing
systems, which have not been changed excessively during
the last decades. Rotary drum washers or trough washers
with separated compartments are used, which can be combined occasionally with nozzle washers. Wash water is
forced counter-currently to potato flow. The philosophy in
washing potatoes tends towards a reduction of waste water
streams and an economic use of wash water. Forced by ecological constraints, the wash water supply has been reduced
to 0.3 to 0.5 m3/t (for older washing systems wash water
volumes of 2 to 3 m3/t have been reported). Waste water
streams, containing soil, peel residues, potato pieces,
sprouts, etc., are combined with streams of the flume movement system and cleared by sedimentation. Effluent goes to
irrigation systems or, after purification by aerobic waste
water treatment, to drainage systems.
3.4 Rasping (grating)

Fig. 5. Potato starch production block diagram.

this step. After de-sanding, crude starch milk is purified by

counter-current washing with de-mineralised fresh water,
dewatered, and dried (Fig. 5) [6, 8].
3.2 Delivery and sampling

Potatoes are weighed when entering the factory and samples of suitable size are taken by automatic sampling systems
for quality evaluation, which means determination of the
starch content by means of underwater weighing, an estimation of dirt load and identification of further impurities, such
as stones, pieces of bricks, coal, slag, wood etc. To determine
internal quality, the amount of rotting, hollow heart and
greening is measured. Starch factories try to collect potato
lots from farmers in a manner that minimises outdoor storing
and eventual losses of potatoes prior to processing via special logistics. Storing capacities normally do not surpass 2 to
3 days production.
3.3 Unloading, conveying and washing

After quality evaluation, potatoes are unloaded and transported in different ways, mostly by flume movement, which
allows to remove stones via two-step traps, and removal of
floating impurities such as coke, lava, pumice, rotted and
hollow hearted potatoes, straw etc., each in specific devices.
In such conveying systems, a first washing effect is
achieved. Used water streams remain highly loaded with
dirt, even though re-circulated water for transportation has
been treated in sedimentation ponds.
Each factory installs different units to wash potatoes according to local needs, depending on soil quality of the proStarch/Strke 51 (1999) Nr. 7, S. 235242

At the beginning of potato starch extraction, the potato

tissue is ground carefully to open a maximum of tissue cells
and to make starch accessible. The most efficient method
uses a saw-tooth rasper that is fitted with saw blades (rasp
blades) mounted in the periphery of a rotating steel cylinder.
Tuber rasping takes place in a periphery section between
rasp blades and rasp block. Excessive grinding must be
avoided because otherwise heavily destroyed cell wall material will cause problems in successive sieving procedures. To
exclude oxidation and prevent discoloration of rasped potatoes sulphur dioxide is added during rasping, either as sodium hydrogensulphite (density: 1.35 g/cm3, application: 500
to 600 g/t of potatoes, which corresponds to a quantity of 120
to 144 g SO2) or as aqueous 31.3 % (w/w) sodium disulphite
solution (density: 1.265 g/cm3, application: 4 L/h sprayed on
top of rasping cylinder, giving 52 to 34 g SO2 per ton, based
on 20 and 30 t/h throughput, resp.).
Modern rasping systems (e. g., the Ultra Rasper by
NIVOBA B.V., Veendam, Holland or HOVEX Engineering
B. V., Veendam, Holland) possess a high capacity by application of quick replacement systems for blades and efficient
grinding effects, that restrict the amount of bound starch in
gratings to 25 to 30 %. Throughput varies in between 20 and
30 t/h. A robust design is another requirement and in certain
cases stainless-steel construction of those surfaces that come
in contact with the product. In principle, encapsulated
systems are available to allow grinding under vacuum
(NIVOBA Ultra Rasper). Advantages of the latter system
include avoidance of oxidation of gratings (for high quality
protein recovery), renunciation of SO2, higher capacities and
lower noise level. Vacuum rasping has to be combined with
vacuum extraction and washing systems.
3.5 Fruit water separation

An early and quick separation of potato fruit water became a prerequisite of high quality starch production soon
after invention of protein separation from undiluted potato
fruit water or from fruit water diluted with process water
coming from starch refining. A further prerequisite was the
introduction of so-called two-phase decanters as horizontally oriented centrifuges, that allow continuous clarification of
liquids with a high load of solids. The amount of separated
fruit water and its dry matter content are important for the
reduction of fresh water consumption in starch refining and
for a satisfying process water regime. Protein concentration
in the fruit water effluent used for protein recovery is an important factor in the process design [9].
237

Fig. 6. Representation of phosphate ester

groups in amylopectin.

Using a one-stage decanting system, the separation rate of

undiluted fruit water is approximately 65 %. State-of-the-art
processes use process water recycled from the following
starch refining process for dilution of the rasped potato mass
prior to fruit water separation. In this way the separation rate
can be increased to 95 %. With respect to the achievable high
fruit water separation rate, this method is preferable. In reality, the level of separated fruit water depends on the amount
of process water and total water balance.
Another variant for fruit water treatment is a decanterbased two-stage system. Discharged concentrate from the
first decanter separation is diluted with process water before
entering the second decanting step. The discharged light
phase of the second decanter is used for diluting the rasped
potato mass. Applying this procedure and depending on
the amount of process water, a fruit water separation rate of
> 92 % can be achieved. Tegge [6] mentioned a protein
recovery rate of 8590 % for the two-step process; however,
this requires higher investment and maintenance costs. As a
result of early fruit water separation, fresh water supply for
subsequent extraction and refining could be reduced to 0.4 to
0.5 m3/t of processed potatoes.
In a competitive system, the Larsson System, early fruit
water separation is not applied. In this procedure, run-offs of

the extraction step consist of a mill starch stream and the

remains of the rasped potatoes, the pulp. In contrast to the
previously described process, the mill starch stream contains
still most of the fruit water, which will be removed in a successive vacuum filtration. Fruit water is diluted and reaches
a separation rate of 86 to 88 %. Pulp remains richer in protein
than decanter pulp.
3.6 Fibre extraction

Following fruit water separation and addition of a side

stream of the counter-current flowing process water, starch is
extracted from fibres in centrifugal screens, jet extractors or
centrisieves. These systems are used as closed four- to fivestage units of sieves with 850 mm basket diameter. Rotary
sieve baskets are equipped with chemically etched or laserproduced slit plates (plate thickness 0.1 mm) or mechanically produced small perforation plate screens of the Conidur
type (plate thickness 0.35 mm) [10]. Different sieve types
provide a typical specific surface area corresponding to the
number of openings per standard surface area. Here, the
open sieving surface of chemically etched or laser-produced
screens provides significant advantages. For starch extraction, screens with an aperture of 125 m are used and for fine
fibre removal, 60 to 80 m sieves have been applied. Life

Fig. 7. Reactions of amylopectin phosphate ester groups with production-relevant cations.

238

Starch/Strke 51 (1999) Nr. 7, S. 235242

Tab. 1. Quality criteria for potato starch [11].

Characteristics

Criteria

Colour
Odour
Taste
Moisture content
Crude protein content
Lipid content
Mineral content
Sulphur dioxide content

white
neutral
neutral
max. 21 %
max. 0.1 % (0.13 % d.b.)
traces
max. 0.5 % (0.63 d.b.)
max. 50 mg/kg

cycle times of sieves depend on the sieved material and can

be extended by using a desanding cyclone prior to starch extraction. In general, a minimum of 95 % of starch is extracted in modern potato starch plants; but optimum engineering
gives starch recovery rates of at least 97 to 98 %. The
capacity of a four-stage centrifugal screen package unit with
850 mm diameter of sieve baskets is 30 t/h. Capacity increases can be achieved by parallel use of more sieves per
stage, which allows more flexibility with less energy consumption.
3.7 De-sanding and refining

Usually mill starch streams contain inorganic impurities,

e. g. sand washed out from surface defects of potato tubers.
To avoid the abrasive effect of these foreign bodies on high
speed machinery in starch refinement, mill starch passes desanding hydrocyclones prior to starch refinement. De-sanded mill starch streams contain still soluble (proteins, ionic
load) and insoluble (fine fibres) impurities to be removed by
several washing stages to meet quality requirements for protein, lipids, mineral, and SO2 content and sensorial properties (Tab. 1) [11].
Since several functional properties of potato starch depend on ion exchange effects of naturally occurring phosphate ester groups of the amylopectin fraction (Fig. 6) with
divalent (Ca2+, Mg2+) and monovalent cations (predominantly K+) monovalent cations should not be replaced by divalent
ones (Fig. 7). On average, potato starch contains 0.79 g
phosphorus per kilogram starch (range: 0.43 to 1.17 g/kg) as

Fig. 9. Three-phase separator as improved starch refining system (by

courtesy of Westfalia Separator Industry GmbH, Oelde, Germany).

phosphate ester groups [12]. To avoid the negative effects of

divalent cations on functional properties (Fig. 8) [1315] a
counter-current stream of fresh water (demineralised, softened) is used in refining. Modern refinement is performed
with nozzle centrifuges or hydrocyclone units in several
stages beginning with a pre-concentration in the first stage.
Impurities leave the system with the overflow at a dry
substance concentration of 1 to 2B, while purified starch
leaves with a maximum concentration of 18 to 19B. Fine
fibres separated from overflow streams are cycled back to
previous stages; after fine fibre screening finally to pulp.
A new concept in mill starch (raw starch milk) refining replaces hydrocyclone units or two-phase nozzle separators
that have been used successfully for removal of residual protein, minerals and fibres by three-phase nozzle separators
(Fig. 9). Modern three-phase nozzle separators are equipped

Fig. 8. Brabender curves of potato starch charged

with various cations [15].
Starch/Strke 51 (1999) Nr. 7, S. 235242

239

with a wash water supply that transports wash water directly

to the concentrating zone in front of the nozzle entry. Depending on process stage, high quality fresh water or process
water is added as wash water. Using a minimum water exchange of 50 %, the described concept results in an efficient
displacement washing. Three-phase separation, combined
with an optimised displacement washing, allows an optimal
process design with a reduction in process steps, energy and
fresh water expenditure.
The principal advantage of three-phase separators is a
continuous and counter-current separation of fine fibres and
small-sized starch granules via the middle phase of consecutive separators. The fine fibre and small granules subsequently go to fine fibre screening. In large capacity plants
this phase is processed in a three-phase recovery separator.
The nozzle concentrate produced there contains most of the
recovered small starch granules in a concentration of 21B
and is cycled back to starch washing. The middle phase of
the recovery separator is also led to a two-stage fine fibre
screening. Since fibre content of final starch is highly effected by the efficiency of fine fibre screening, the middle phase
is screened in centrifugal screens of 65 to 80 m mesh to remove most of the fine fibres. Screened off starch suspension
is cycled back to starch washing. The light phase of the recovery separator is used as process water.
In the starch washing line, purified starch milk reaches
concentrations of 21 to 22B, even in the first stage of preconcentration and purification by three-phase separation;
90 % of fine fibre can be removed. Stages depend highly on
acceptable fresh water supply and aspired washing effect. Including pre-concentration and first washing four stages are
appropriate to a total fresh water supply of 0.4 m3 per ton of
potatoes, in general. At the first stage purified starch milk
leaves at a concentration of 22 to 23B and fine fibre removal will reach up to 98 %. The light phase of consecutive
three-phase separators is used as wash water feed for the separator ahead and transports impurities to the first stage separator. The light phase of the first stage separator, however,
becomes process water for previous process sections, for instance fruit water separation or extraction.

and general international standards, the maximum moisture

level of commercially available potato starch can be 21 % [6].
3.9 Pulp de-watering

For pulp de-watering, decanters can be used that increase

dry matter content from 5 % up to 17 to 18 % [6]. A slightly
higher dry matter content (20 %) can be reached when 40 %
starch in pulp dry matter is accepted. In contrast, centrifugal
sieves that work much cheaper produce moisture contents of
only 14 to 15 %, i. e., dry matter contents of 85 to 86 %.
In addition, pressure cloth filters are used, e. g. in Larox
diaphragm pressing [16]. The capacity of the latter system is
limited by film formation or batch-wise operation.
3.10 Alternative systems

An alternative potato starch technology is available that

does not start with early separation of concentrated fruit water immediately after rasping. In this case, gratings pass
counter-current extraction and go to de-watering of rasps.
Counter-current extraction uses a two-stage system consisting of decanters, separators or hydrocyclones. The quantity
of the resulting fruit water is lowered by approximately 4 %
because of wash water recirculation [9].
3.11 Protein recovery

Potatoes contain approximately 2 % crude protein on a

fresh weight basis. These soluble protein bodies are potato
fruit water components. Approximately 50 % of the protein
consists of a high molecular fraction that can be separated by
isoelectric precipitation and heat coagulation. The huge
amount of liquid phases (potato fruit water and process water) produced in potato starch processing required solutions
in particular for recovery of the protein fraction [9, 17, 18].
Based on published studies and procedures [18] a process
has been developed by Westfalia Separator Industry GmbH
(Fig. 10) using undiluted potato fruit water with a dry matter

3.8 Starch de-watering and drying

The use of vacuum drum filters is still state of the art in

potato starch de-watering. In comparison to other starch
types, potato starch has a particle size characteristic for
coarse starch granules and builds up excellent filtering layers. The application of rotating vacuum filters allows a minimum water content of 38 % [6]. Starch is removed from the
filter cloth by means of a scraper knife. After filtration, the
filter cloth is cleaned by an automatic high pressure cleaning
system. Nevertheless, hygiene might become problematic as
temperatures up to 30 C are surpassed in pre-concentration.
While temperature of well water is 10 to 12 C, that of purified surface water may reach 25 C. These higher temperatures provided by the used fresh water are critical. Energy
consumption is described as low; filter surfaces range up to
100 m2.
De-watered potato starch is dried to a final moisture content of 20 % in flash dryers. Drying is performed rapidly by
vaporisation of moisture on the surface of starch granules.
The relative freedom of potato starch granules from protein
and lipids accelerates the drying process and restricts damage of functional properties. Formation of aggregated starch
particles is described as small in pneumatic drying systems.
Relevant aggregate portions are removed by sifting and fed
back after milling. According to German quality requirement
240

Fig. 10. Protein recovery scheme for potato fruit water.

Starch/Strke 51 (1999) Nr. 7, S. 235242

content of 4.5 to 5.2 % or diluted fruit water with 4 % dry

matter, an amount of settlings smaller than 0.5 % by volume,
a tuber protein recovery of 83 to 85 % and from which admixed air in rasping was released by a special decanter operation. In contrast, a fruit water originating from counter-current starch extraction of rasps, as applied e. g. in the Larsson
system, that recovers approximately 90 % of fruit water contains only 70 % of the tuber protein because of small granule
starch and fine fibres as impurities. If these impurities surpass more than 10 % by volume, fruit water has to be clarified.
By continuous admixture of acid (sulphurous, sulphuric
or hydrochloric), the pH for isoelectric precipitation is adjusted to 4.8. However, a pH of 5.2 may allow a higher protein recovery [19]. Heat coagulation is started by steam injection and an induced heat shock at a temperature of 110 to
120 C. Isolation and de-watering of the coagulated protein
is performed by decanter separation where a dry matter content of 38 to 43 % can be achieved. A dry and stable potato
protein is produced by air drying in ring dryers. Commercially available potato protein reaches a concentration of
90 % d. b., in general, the protein content is 83 to 85 %.
In connection with future applications, it is necessary to
mention the presence of potato alkaloids in the protein isolates. The commonly known glycoalkaloids, solanines and
chaconines, together with potato lipids, are precipitated during protein recovery. Respective concentrations in isolates,
determined infrequently [20], indicated a wide range of 700
to 1200 mg/kg for isolates originating from various suppliers
and different starch plants within Europe.
3.12 Treatment of de-proteinised fruit water

Although the Westfalia process for protein recovery resulted in a drastic reduction in the organic load of waste
water, a considerable amount of low molecular compounds
(in particular, nitrogen compounds such as amino acids and
betain, organic acids and sugars) and minerals remained in
the run-offs [18]. As a result of recent legislative regulations,
which restrict irrigation of de-proteinised fruit water on
arable land during periods of reduced plant growth, these ef-

fluents are concentrated predominantly by evaporation and

became a well accepted fertiliser, as valuable nitrogen, phosphorus and potassium sources [21].
From early reports in testing membrane filtration for concentrating protein containing effluents [9, 2225] ultrafiltration seemed to be a suitable technique. For potato fruit water
treatment, however, its pronounced tendency to foaming and
fouling resulted in rejection of the proposed process [2628].
Reverse osmosis (RO) was, to a certain extent, advantageous. Reverse osmosis resulted in lower energy requirements in protein production, higher protein recovery and reduction of remaining fruit water used for agricultural irrigation [27]. Coming from the Westfalia process a sophisticated
system has been developed for work-up of liquid wastes of
potato starch production which uses RO equipped with tubular modules (total membrane area of 456 m2) of the cellulose
acetate type. Applying RO to potato fruit water lowers the
protein concentration to 9.5 %. In addition potato protein is
separated after isoelectric precipitation and heat treatment,
and the remaining fruit water is concentrated by evaporation
in combination with pretreated diluted potato fruit water. For
additional cleaning of evaporates and condensates, a microbiologically working cleaning system, together with filtration and RO has been installed. The concept has been presented as Environmental Concept 2000, EMSLANDSTRKE GmbH (Fig. 11). The advantage is a shared utilisation of water originating from potato tubers for potato
starch refining purposes, instead of using de-mineralised
well water [28]. The sketched technique includes severe
risks, for instance a drastic reduction of the flux rate within
short term activity and has high investment and maintenance
costs. Because of their constraints, filtration techniques did
not become generally accepted, but remained an interesting
alternative.

4 Conclusions
Production of potatoes for starch manufacture will undergo drastic changes in future, as a result of decisions set into

Fig. 11. Section of the Environmental Concept 2000, EMSLANDSTRKE GmbH for potato fruit
water and liquid waste treatment (by
courtesy of Emsland-Strke GmbH,
Emlichheim, Germany) [28].
Starch/Strke 51 (1999) Nr. 7, S. 235242

241

action with AGENDA 2000. Reduction of the described subsidisation is expected to lead to further decreases in contracts
for starch potato delivery and acreage used for their production, as well. However, both aspects of the development will
finally contribute to a reduced production of starch and in a
concerted action to relaxation in potato starch markets and
starch prices; which might be considered to be the positive
side of the story.
Potato starch technology seems to have reached now a
well established state with the introduction of maximum protein recovery and protein precipitation from fruit water and
extended use of re-circulated process water streams. Significant further saving of fresh water supply beyond the attained
level of 0.4 m3/t of processed potatoes is unlikely. Production of potato protein, although increasingly accepted as necessary, is currently carried out mainly for ecological reasons.
Because of its load of glycoalkaloids this valuable protein
source can be admixed to feed just in minor portions. Still
problematic remains the formation of deproteinised potato
fruit water, in particular the more or less concentrated potato
protein liquid. High energy costs induced by concentration
procedures (evaporation of reverse osmosis discharge)
charge economy of potato starch production. An interesting
solution could be seen in a system of integrated treatment of
liquid wastes including fruit water, developed on the basis of
reverse osmosis, protein separation, evaporation and central
biological treatment. Introduction of such systems, however,
is still regarded as risky because of high costs and obstacles
in application of reverse osmosis.
In mill starch refinement the introduction of three-phase
nozzle separators in combination with a sophisticated
process design might give reductions in process steps, energy consumption and, especially, in use of processed fresh
water.

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Addresses of authors: Dr. Wolfgang Bergthaller*, Institut fr Getreide-, Kartoffel- und Strketechnologie, Bundesanstalt fr Getreide-,
Kartoffel- und Fettforschung, Schtzenberg 12, 32756 Detmold, Germany; Dr. Willi Witt and Hans-Peter Goldau, GEA Westfalia Separator
Industry GmbH, Werner-Habig-Strae 1, 59302 Oelde, Germany.
*

Corresponding author: Phone: +49 (0) 5231-741 320, Fax: +49 (0)
5231-741 100, E-mail: staerke.bagkf@-online.de.

(Received: August 11, 1999).

Starch/Strke 51 (1999) Nr. 7, S. 235242