Starch as a binder in Briquettes
The common starches we usually use as binders are from maize (corn starch), potato, and tapioca and less-common starches from rice and wheat. Normally, a starch needs to be gelatinized by thorough cooking in water at a temperature between 60°C to 80°C. This temperature disrupts the inter-molecular bonds, creating hydrogen-bonding sites for attaching additional water molecules and makes the starch soluble in cold water. After cooking, the starch is dried in a spray dryer, drum dryer, or extruder. You can buy pregelatinized starch, but it’s substantially more expensive than raw starch.
Pregelatinized Starch is the most common binder for Briquettes.
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