TY - GEN
T1 - Optimization of yeast and enzyme dose for dry grind ethanol plants
AU - Rathore, Samarth S.S.
AU - Paulsen, Marvin R.
AU - Sharma, Vivek
AU - Singh, Vijay
PY - 2008
Y1 - 2008
N2 - The objectives of this study were to determine the effect of enzyme and yeast dose on starch-to- glucose and glucose-to-ethanol conversions for the production of ethanol and sugars during the simultaneous saccharification and fermentation (SSF) process used in the dry grind ethanol industry. Fermentations were performed on a yellow dent corn hybrid with 3 enzymes doses (80, 110, and 140 μL) of spirilizyme glucoamylase enzyme and 3 yeast doses (2, 4, and 6 ml of 0.1 g/mL of yeast water slurry) with 3 replicates. Samples were drawn after 2, 4, 6, 8, 10, 12, 24, 48, and 72 hours from the start of the fermentation. Samples were analyzed using HPLC and FT-NIR spectroscopy for the ethanol and sugar contents. Enzyme and yeast doses both had significant effects on the level of sugar present during the SSF process. However, only yeast dose significantly affected ethanol content. Measuring enzyme and yeast dose using NIR provides a dynamic way to optimize the process.
AB - The objectives of this study were to determine the effect of enzyme and yeast dose on starch-to- glucose and glucose-to-ethanol conversions for the production of ethanol and sugars during the simultaneous saccharification and fermentation (SSF) process used in the dry grind ethanol industry. Fermentations were performed on a yellow dent corn hybrid with 3 enzymes doses (80, 110, and 140 μL) of spirilizyme glucoamylase enzyme and 3 yeast doses (2, 4, and 6 ml of 0.1 g/mL of yeast water slurry) with 3 replicates. Samples were drawn after 2, 4, 6, 8, 10, 12, 24, 48, and 72 hours from the start of the fermentation. Samples were analyzed using HPLC and FT-NIR spectroscopy for the ethanol and sugar contents. Enzyme and yeast doses both had significant effects on the level of sugar present during the SSF process. However, only yeast dose significantly affected ethanol content. Measuring enzyme and yeast dose using NIR provides a dynamic way to optimize the process.
KW - Dry grind ethanol
KW - Enzyme
KW - Near-infrared spectroscopy
KW - Optimization
KW - Response surface methodology
KW - Yeast
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M3 - Conference contribution
AN - SCOPUS:63049099526
SN - 9781605605364
T3 - American Society of Agricultural and Biological Engineers Annual International Meeting 2008, ASABE 2008
SP - 2503
EP - 2516
BT - American Society of Agricultural and Biological Engineers Annual International Meeting 2008, ASABE 2008
PB - American Society of Agricultural and Biological Engineers
T2 - American Society of Agricultural and Biological Engineers Annual International Meeting 2008
Y2 - 29 June 2008 through 2 July 2008
ER -