Ethanol – Classical Methods

Senn, Thomas; Pieper, H. J.

doi:10.1002/9783527620999.ch3f

Cited by 4 publications

(3 citation statements)

References 8 publications

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“…Protein (N × 5.83) content analysis was conducted using sample sizes of 100 mg and a nitrogen analyser (Dumatherm, Gerhardt GmbH & Co. KG, Königswinter, Germany) according to Duma's combustion method (AGF 1999). Ethanol content was determined via lab-scale steam distillation (Autodest 10, Leo Kübler GmbH, Karlsruhe, Germany) of 50 g mash samples (Senn & Pieper, 1996). The density of distillates was analysed via u-tube-oscillator (DMA 4500 M, Anton Paar GmbH, Ostfildern, Germany).…”

Section: Substrate Characterisationmentioning

confidence: 99%

“…Determination of FS in rye meal was carried out according to Senn and Pieper (1996). They defined FS as 'the sum of glucose and maltose contents of the raw material, calculated as starch, that can be determined using HPLC after the raw material is completely digested and dispersed as well as liquified and saccharified by addition of technical enzymes'.…”

Section: Substrate Characterisationmentioning

confidence: 99%

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Foam-Resilient Distillation Processes—Influence of Pentosan and Thermal Energy Input on Foam Accumulation in Rye Mash Distillation

Heller

Einfalt

2021

Food Bioprocess Technol

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Foaming of mashes during distillation is a common problem encountered in spirit drink production. It has a negative impact on the purity of the final product. This research article presents the key aspects of foam accumulation in rye mashes during distillation. Foam accumulation was influenced by substrate characteristics and process parameters. The experiments showed that pentosan levels and thermal energy input were the crucial parameters for foam accumulation in rye mashes. Foam accumulation was significantly enhanced by higher pentosan levels, due to the higher viscosity imparted by pentosan. Hence, degradation of pentosans prior to distillation presents a way to reduce foam accumulation. In terms of thermal energy input, foam accumulation was significantly lower when the thermal energy input was reduced from 400 to 200 W/L. Substantial foaming only occurred in a narrow temperature range of 89.5 to 98.2 C. The results allowed for the first time to make recommendations to prevent problematic foam accumulation during distillation of rye mashes.

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Section: Substrate Characterisationmentioning

confidence: 99%

Section: Substrate Characterisationmentioning

confidence: 99%

Foam-Resilient Distillation Processes—Influence of Pentosan and Thermal Energy Input on Foam Accumulation in Rye Mash Distillation

Heller

Einfalt

2021

Food Bioprocess Technol

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“…It is well known that fermentation of starch is more complex than fermentation of sugars such as glucose or sucrose, because starch must first be converted into fermentable sugars and then into ethanol. To reach an almost total degradation of starch, two main groups of amylolytical enzymes are required: one comprised of liquefying thermostable α-amylases, and the other of saccharifying glucoamylases (Senn & Pieper, 2001). In conventional ethanol technology, a starchy feedstock such as corn flour, is first slurried with water containing a heat-stable α-amylase.…”

Section: Introductionmentioning

confidence: 99%

Kinetic modeling of simultaneous saccharification and fermentation of corn starch for ethanol production.

2014

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Fuel ethanol production, using a simultaneous saccharification and fermentation process (SSF) of native starch from corn flour, has been performed using Saccharomyces cerevisiae and a granular starch hydrolyzing enzyme. The quantitative effects of mash concentration, enzyme dose and pH were investigated with the use of a Box-Wilson central composite design protocol. Proceeding from results obtained in optimal fermentation conditions, a kinetics model relating the utilization rates of starch and glucose as well as the production rates of ethanol and biomass was tested. Moreover, scanning electron microscopy (SEM) was applied to investigate corn starch granule surface after the SFF process. A maximum ethanol concentration of 110.36 g/l was obtained for native corn starch using a mash concentration of 25%, which resulted in ethanol yield of 85.71%. The optimal conditions for the above yield were found with an enzyme dose of 2.05 ml/kg and pH of 5.0. These results indicate that by using a central composite design, it is possible to determine optimal values of the fermentation parameters for maximum ethanol production. The investigated kinetics model can be used to describe SSF process conducted with granular starch hydrolyzing enzymes. The SEM micrographs reveal randomly distributed holes on the surface of granules.

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