Near-infrared spectra interpretation of fermentation in a dry grind corn process

Samarth S.S. Rathore, Marvin R. Paulsen, Vivek Sharma, Vijay Singh

Research output: Contribution to conferencePaperpeer-review

Abstract

The objective was to determine suitable Near-Infrared (NIR) wavelength regions to identify ethanol, total soluble sugars, glycerol, and organic acids in the fermentation broth for a com dry grind process. Effects of temperature on spectral absorption were identified and related to loadings of principal component scores. The wavenumber region between 12000 to 6400 cm-1 had low correlation coefficients for the 0.5-mm short pathlength transflectance accessory. Wavenumbers having high correlation coefficients for ethanol were found in the region between 4712 to 4200 cm-1, while that for total sugars were from 5000 to 4286 cm-1. High RPD and low RMSEP values for both ethanol and total soluble sugars validated the suitability of the wavelength regions found. Lactic acid and acetic acid were present at very low levels and did not appear to separate from the other fermentation constituents for the given pathlength and concentrations observed.

Original languageEnglish (US)
StatePublished - Dec 1 2005
Event2005 ASAE Annual International Meeting - Tampa, FL, United States
Duration: Jul 17 2005Jul 20 2005

Other

Other2005 ASAE Annual International Meeting
Country/TerritoryUnited States
CityTampa, FL
Period7/17/057/20/05

Keywords

  • Acetic acid
  • Corn
  • Ethanol
  • Fermentation
  • Glucose
  • Glycerol
  • Lactic acid
  • Near-infrared spectroscopy
  • Starch

ASJC Scopus subject areas

  • Agricultural and Biological Sciences(all)
  • Bioengineering

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