|Singh, Vijay - UNIV. OF ILLINOIS, URBANA|
|Naidu, Kalpana - UNIV. OF ILLINOIS, URBANA|
|Rausch, Kent - UNIV. OF ILLINOIS, URBANA|
|Belyea, Ronald - UNIV. OF MISSOURI|
|Tumbleson, M - UNIV. OF ILLINOIS, URBANA|
Submitted to: Cereal Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: December 3, 2004
Publication Date: January 5, 2005
Citation: Singh, V., Johnston, D., Naidu, K., Rausch, K.D., Belyea, R.L., Tumbleson, M.E. 2005. Comparison of modified dry-grind corn processes for fermentation characteristics and ddgs composition. Cereal Chemistry 82(2):187-190. Interpretive Summary: Modified corn processes for production of fuel ethanol have been developed to produce new value added coproducts and improve plant capacity. These modified processes have the potential to improve the overall economics of fuel ethanol production. The fermentation characteristics and composition of the new coproducts for these processes have not been well characterized or compared in detail. In order to determine and compare the value of these processes, we used three different modified dry-grind corn processes. The fermentation rates, yields and coproduct compositions were determined for each and compared against the current conventional process as a control. Significant effects were observed on fermentation characteristics and coproduct compositions with the modified processes tested. Ethanol levels at the end of fermentation increased by 8-27% relative to the conventional process. The fiber content in the distillers dried grains was reduced from 11-2% while the protein content was increased by 28-58%. Results of this study should be of value to fuel ethanol processors looking for new ways of improving processing and the overall economic competitiveness of the industry. Increased production of ethanol will in turn benefit farmers by providing expanded markets for agricultural products.
Technical Abstract: Three different modified dry-grind corn processes, quick germ (QG), quick germ and quick fiber (QGQF), and enzymatic milling (E-Mill)were compared with the conventional dry-grind corn process for fermentation characteristics and distillers dried grains with solubles (DDGS) composition. Significant effects were observed on fermentation characteristics and DDGS composition with these modified dry-grind processes. The QG, QGQF, and E-Mill processes increased ethanol concentration by 8-27% relative to the conventional dry-grind process. These process modifications reduced the fiber content of DDGS from 11 to 2% and increased the protein content of DDGS from 28 to 58%.