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

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

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 conference › Paper › peer-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 language	English (US)
State	Published - Dec 1 2005
Event	2005 ASAE Annual International Meeting - Tampa, FL, United States Duration: Jul 17 2005 → Jul 20 2005

Other

Other	2005 ASAE Annual International Meeting
Country/Territory	United States
City	Tampa, FL
Period	7/17/05 → 7/20/05

Keywords

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

ASJC Scopus subject areas

Agricultural and Biological Sciences(all)
Bioengineering

Cite this

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title = "Near-infrared spectra interpretation of fermentation in a dry grind corn process",

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.",

keywords = "Acetic acid, Corn, Ethanol, Fermentation, Glucose, Glycerol, Lactic acid, Near-infrared spectroscopy, Starch",

author = "Rathore, {Samarth S.S.} and Paulsen, {Marvin R.} and Vivek Sharma and Vijay Singh",

year = "2005",

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T1 - Near-infrared spectra interpretation of fermentation in a dry grind corn process

AU - Rathore, Samarth S.S.

AU - Paulsen, Marvin R.

AU - Sharma, Vivek

AU - Singh, Vijay

PY - 2005/12/1

Y1 - 2005/12/1

N2 - 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.

AB - 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.

KW - Acetic acid

KW - Corn

KW - Ethanol

KW - Fermentation

KW - Glucose

KW - Glycerol

KW - Lactic acid

KW - Near-infrared spectroscopy

KW - Starch

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M3 - Paper

AN - SCOPUS:58649110045

T2 - 2005 ASAE Annual International Meeting

Y2 - 17 July 2005 through 20 July 2005

ER -

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

Abstract

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Keywords

ASJC Scopus subject areas

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