Grain pearling and very high gravity (VHG) fermentation technologies for fuel alcohol production from rye and triticale |
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| Institution: | 1. Department of Applied Microbiology and Food Science, University of Saskatchewan, 51 Campus Drive, Saskatoon SK, S7N 5A8, Canada;2. Saskatchewan Research Council, 15 Innovation Boulevard, Saskatoon SK, S7N 2X8, Canada;3. Department of Crop Science and Plant Ecology, University of Saskatchewan, 51 Campus Drive, Saskatoon SK, S7N 5A8, Canada;1. IRISA–INRIA, France;2. Université de Rennes 1, France;3. ENS Cachan Bretagne, Université Européenne de Bretagne, Campus de Ker Lann, Avenue Robert Schuman, 35170 Bruz, France;4. Computer Science Department, Colorado State University, USA;5. Campus de Beaulieu, 35000 Rennes, France;1. Chair of Food Plant Chemistry and Processing, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland;2. Institute of Soil Science and Plant Cultivation, State Research Institute, Pu?awy, Poland |
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| Abstract: | A SATAKE laboratory abrasive mill was used for rye and triticale grain processing. About 12% of dry grain mass was removed after three and five successive abrasions for triticale and rye, respectively. Starch contents in the pearled grain were increased by 8·0% for triticale, and by 7·1% for rye. The pearled rye and triticale were ground and fermented by active dry yeast for fuel alcohol production by very high gravity (VHG) fermentation at 20°C. VHG technology was applied to increase final ethanol concentrations in the fermentors from 9·5–10·0% (v/v) (normal gravity) to 12·9–15·1% (v/v). The grain pearling process coupled with VHG technology further raised the ethanol concentration to 15·7–16·1% (v/v). Partial removal of outer grain solids in an alcohol plant would improve plant efficiency and decrease energy requirements for mash heating, mash cooling, and ethanol distillation. |
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