Temperature influence in cornstarch gelatinization for froth flotation

Abstract

Abstract Starches are widely used as depressant in froth flotation operations in Brazil due to their efficiency, increasing the selectivity in the inverse flotation of quartz, depressing iron ore. The starch market has been growing and improving in recent years, leading to better products attending the requirements of the mineral industry. The major source of starch used for iron ore is the cornstarch, which needs to be gelatinized, by heat or sodium hydroxide (NaOH) addition (also known as caustisized starch), prior its use. This stage has a direct impact on industrials costs, since the lower consumption of NaOH in gelatinization provides better control of the pH in the froth flotation and reduces the amount of electrolytes present in the pulp. In order to evaluate the influence of temperature on the NaOH consumption, gelatinization tests were carried out with temperatures ranging from 25 to 65 ºC, measuring the volume of NaOH. All tests were performed in triplicate. A linear model correlating the temperature and the NaOH need for the cornstarch gelatinization has been stablished. This model can allow mineral industries to optimize the NaOH amount used to prepare the depressant used in froth flotation. For example, the reduction in NaOH could easily reach 480 L per ton of cornstarch when performing gelatinization with the cornstarch solution at 35 ºC instead of 25 ºC (reduction of approximately 34% in the NaOH consumed).

Keywords

• froth flotation
• gelatinization
• cornstarch
• sodium hydroxide
• temperature