Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 5/15/2004
Publication Date: 5/30/2004
Citation: Singh, V., Johnston, D., Naidu, K., Rausch, K.D., Belyea, R.L., Tumbleson, M.E. Effect of modified dry grind corn processes on fermentation characteristics and ddgs composition. Proceedings of the Corn Utilization & Technology Conference, Indianapolis, IN. June 7-9, 2004. Poster Presentation CD Rom. Interpretive Summary:
Technical Abstract: The U.S. ethanol production capacity is projected to increase from a current capacity of 3.1 billion gallons to more than 6.0 billion gallons per year by the end of year 2006 (CEC 2003). Most of this increase in ethanol capacity, will come from new dry grind corn plants. Using the conventional process, increases in dry grind ethanol production means that supply of distiller's dried grains with solubles (DDGS) will increase proportionately. DDGS is sold as an animal food product, mainly for ruminant animal diets due to high fiber content. There is need to reduce the volume of DDGS and diversify its markets. New process modifications have been developed for the conventional dry grind corn process such as quick germ (QG), quick germ and quick fiber processes (QGQF) and enzymatic milling (E-Mill). These process modifications allow cost effective removal of coproducts such as germ, pericarp fiber and endosperm fiber at the beginning of the dry grind corn process, prior to fermentation. Benefits of these processes are: 1) recovery of high quality germ for recovery of corn germ oil and fiber for corn fiber oil, 2) an increase in protein content of residual DDGS after fermentation and 3) additional production of ethanol per batch. Effects of three different modified dry grind corn processes (QG, QGQF and E-Mill), were observed on the fermentation characteristics and DDGS compositions and compared to the conventional dry grind corn process. Significant effects were observed on fermentation characteristics and DDGS composition. The QG, QGQF and E-Mill processes increased ethanol concentration by 8 to 27%, reduced fiber content of DDGS 24 to 81% and increased protein content of DDGS 26 to 105%, relative to conventional dry grind process.