Continuous Process Manufacture

Slurry to be cooked in a continuous mode, whether heated by steam injection or steam jacketing, must contain less flour and consequently more sugars than normally used for the batch process. This formula change offsets the higher cooking temperatures and tends to repress gelatinization. Because little or no evaporation takes place, the moisture content before and after cooking is substantially the same; therefore, the water used in the slurry must be reduced.

As is seen from Figure 2, the advantages of the semi-continuous and continuous processes are shorter process time, less floor space, reduced labor, and reduced amount of material in process. One negative is that it is difficult to get the same texture from a continuous process compared to the batch.

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