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Lina M Rueda
Recovery
Dryhouse
Fermentation Fundamentals
Key Ingredients
- Starch (sugar source) - Enzymes (breakdown of starches) - Yeast (conversion of sugar to ethanol)
Process Description
Milling Cooking and mixing
Milled corn and cook water a-Amylase to break down long polymer chains (starch), reduce solids Solubilization of sugars Release of bound sugars: starch is bound to protein and fiber which is released during cooking Gelatinization: absorb water so enzymes can react with molecules
Liquefaction
Using a-Amylase to break down starches to shorter chain molecules
Water Balance
Milling Process Water
Beer Feed
Backset
Fermentation
Yeast Propagation
Enzymes
Slurry Tank
Liquefaction
Backset
Process Description
Distillation
- Separate Ethanol from non-fermentable components
Dehydration
- Azeotropic Distillation
- Molecular Sieves
Non-Fermentables
- Centrifugation - Evaporation - Drying
Distillation
Whole Stillage
Centrifuge Feed
Evaporators
10
Control Strategy
$ costs
Slurry/Waterbalance APC
Mv setpoints
11