PROCESSING OF GUAR Dr. S. Purkayastha

PROCESS FLOW DIAGRAM (MEAL) (SPLIT) (KORMA) GUAR PLANT GUAR PODS   GUAR PLANT   GUAR PODS     GUAR SEED    GUAR HULL ENDOSPERM GUAR KERNEL (MEAL) (SPLIT) (KORMA) FOOD GRADE INDUSTRIAL GRADE

GUAR CROP Drought tolerant legume primarily grown in Haryana, Rajasthan & North Gujarat. Its beans are used as vegetables for humans in Asia and gaur gum is used as a stiffener in soft ice cream, as stabilizer for cheeses, instant pudding , whipped cream substitutes ,enhance the oil recovery & used as binder/thickener in textile industry.

Flow Diagram of Guar Splitting Unit   Guar Seed Seed Cleaning Equipments (Vibro seiver, dust remover) Fbx g3BCGDF ` c Clean, sorted seed Dust, stem and other foreign particles Seed Splitting Equipment Seivers

Seivers Undehusked Split Heating tube Dehusking Machines Churi dust Dehusked Split Polisher Cooling Silo Packing Churi, korma

Guar is one of the polysaccharide with highest molecular weights of all naturally occurring water soluble polymers. Recent studies with low angle laser light scattering as well as size exclusion chromatography indicate the average molecular weight to be in the range of 1000,000 – 2000,000.

industry-wise applications Food Processing and Healthcare Dairy and frozen foods, bakery products, sauces and salad dressings, beverages, canned food, special dietetics and diabetic diets, soluble fibre and various clinical nutrition recipes Oil and Gas Viscofier in fracturing operation in oil field (FHG, HPG and CMHPG) Textile Thickeners for textile, fabric and carpet printing as well as textile sizing and crisp finishing of clothes Mining Coal mining and coal slurry flowing aid, ores concentration, flocculation and better recovery, as gelling agent in aqueous stick explosives Paper Wet and dry end additives to improve strength and burst factor, reducing drainage of fines Building and Paint Binding, setting and cement plaster Pharmaceuticals Tablet binding, viscosifying syrups, disintegrating aids, suspending agents

PROCESSING OF GUAR FOR FOOD INDUSTRY Important properties on food grade guar: PARTICLE SIZE: Product should be well dispersed to produce uniform paste VISCOSITY: Viscosity of paste should remain stable preferably more than 48hrs Microbiological profile: Must qualify the International Standards

Guar particle should be globular in shape, must undergo thermo mechanical process, use of sterile water for conditioning in order to avoid bacterial contamination, continuous processing instead of batch-wise process, proper pH adjustment. The product should be processed under low shear. Usually guar is used in conjugation with other thickeners to achieve the desired result on finished product. Hence products with different range of viscosity from 50 cps to 6500cps are being used based on its application. The pseudo plastic behavior of guar can be modified by controlled knocking off galactose unit from the galactomannan guar. This change alters the suspending properties of guar.

Processing of guar for Paper industry: While producing guar for paper application as wet end additives, the main emphasis is to be given to make the product application friendly. In order to achieve desired product one can control the particle size. A little twist on pH may alter the hydration rate. Guar in conjugation with starch shows better performance.

Processing of textile printing thickeners from Guar Gum : Raw material selection: It can be produced from either highly purified guar split ( 98/99% DH splits) or preferably 300mesh Guar Gum Powder having good filterability thru 240# (63 micron ). All input materials such as chemicals in solution form are to be filtered. Temp. & time of reaction is to be properly monitored. Premixing of chemicals with guar powder is also important in order to obtain uniform substitution/ degradation. Granularity is also an important factor to be taken care of  

Flow Diagram for Processing of Fast Hydrating Guar

Processing parameters of Fast hydrating Guar: Quality of raw material Processing technique Cleaning & Conditioning of splits Shearing force applied to separate guar molecules from each other without reducing its molecular weight. (roll size, shearing force, addback, regrinding etc) Grinding equipments Drying conditions Particle distribution

Processing Fast Hydrating High Viscosity Derivatised Guar: Quality of split Reactor design Extensive washing of reacted splits Flaking of the washed splits Uniformity of reaction from batch to batch

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