Use of near-infrared spectroscopy for monitoring fermentation in a corn dry grind ethanol process

Transactions of the ASABE

Volumn 50, Issue 6, 2007, Pages 2337-2344

  Rathore, Samarth S S ^a   Paulsen, Marvin R ^a   Sharma, Vivek ^a   Singh, Vijay ^a  

^a UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

Author keywords

Acetic acid; Corn; Ethanol; Fermentation; Glucose; Glycerol; Lactic acid; Near infrared spectroscopy; Starch

Indexed keywords

FERMENTABLE SUGARS; FERMENTATION QUALITY INDICATORS; PARTIAL LEAST SQUARES;

ABSORPTION; ACETIC ACID; ETHANOL; FERMENTATION; GLUCOSE; GLYCEROL; GRINDING (MACHINING); INFRARED SPECTROSCOPY; LACTIC ACID; STARCH;

CROPS;

ACETIC ACID; CALIBRATION; ETHANOL; FERMENTATION; GRINDING; MAIZE; NEAR INFRARED; PRINCIPAL COMPONENT ANALYSIS; SPECTROSCOPY; STARCH; SUGAR;

ZEA MAYS;

EID: 38549163209     PISSN: 21510032     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (20)

1. AACC. 2000. Method 44-18. In Approved Methods of the AACC. 10th ed. St. Paul, Minn.: American Association of Cereal Chemists.
2. Blanco, M., A. C. Peinado, and J. Mass. 2004. Analytical monitoring of alcoholic fermentation using NIR spectroscopy. Biotech. and Bioeng. 88(4): 536-542.
3. Brimmer, P. J., F. A. DeThomas., and J. W. Hall. 2001. Chapter 11: Methods development and implementation of near-infrared spectroscopy in industrial manufacturing processes. In Near-Infrared Technology in the Agricultural and Food Industries, 199-214. 2nd ed. St. Paul, Minn.: American Association of Cereal Chemists.
4. Hallsworth, J. E. 1998. Ethanol-induced water stress in yeast. J. Fermentation and Bioeng. 85(2): 125-137.
5. Ingledew, W. M. 2003. Chapter 11: Continuous fermentation in the fuel alcohol industry: How does the technology affect yeast? In The Alcohol Textbook. 4th ed. K. A. Jacques, T. P. Lyons, and D. R. Kelsall, eds. Nottingham, U.K.: Nottingham University Press.
6. Jensen, P. S., and J. Bak. 2002. Near-infrared transmission spectroscopy of aqueous solutions: Influence of optical pathlength on signal-to-noise ratio. Applied Spectroscopy 56(12): 1600:1606.
7. Jensen, P. S., J. Bak, and S. Anderson-Engels. 2003. Influence of temperature on water and aqueous glucose absorption spectra in the near- and mid-infrared regions at physiologically relevant temperatures. Applied Spectroscopy 57(1): 28-36.
8. Kelsall, D. R., and T. P. Lyons. 2003. Chapter 10: Practical management of yeast: Conversion of sugars to ethanol. In The Alcohol Textbook. 4th ed. K. A. Jacques, T. P. Lyons, and D. R. Kelsall, eds. Nottingham, U.K.: Nottingham University Press.
9. Livermore, D., Q. Wang, and R. S. Jackson. 2003. Chapter 12: Understanding near-infrared spectroscopy and its applications in the distillery. In The Alcohol Textbook. 4th ed. K. A. Jacques, T. P. Lyons, and D. R. Kelsall, eds. Nottingham, U.K.: Nottingham University Press.
10. Narendranath, N. V. 2003. Chapter 20: Bacterial contamination and control in ethanol production. In The Alcohol Textbook. 4th ed. K. A. Jacques, T. P. Lyons, and D. R. Kelsall, eds. Nottingham, U.K.: Nottingham University Press.
11. Narendranath, N. V., K. C. Thomas, and W. M. Ingledew. 2001. Effects of acetic acid and lactic acid on the growth of Saccharomyces cerevisiae in a minimal medium. J. Ind. Microbiol. Biotech. 26(3): 171-177.
12. Osborne, B. G., T. Fearn, and P. H. Hindle. 1993. Practical NIR Spectroscopy with Applications in Food and Beverage Analysis. 3rd ed. Harlow, U.K.: Longman Scientific and Technical.
13. Power, R. F. 2003. Chapter 3: Enzymatic conversion of starch to fermentable sugars. In The Alcohol Textbook. 4th ed. K. A. Jacques, T. P. Lyons, and D. R. Kelsall, eds. Nottingham, U.K.: Nottingham University Press.
14. RFA. 2006. October ethanol production ties all-time high. Washington, D.C.: Renewable Fuels Association, Available at: www.ethanolrfa.org.
15. Roggo, Y., L. Duponchel, C. Ruckebusch, and J. P. Huvenne. 2003. Statistical tests for comparison of quantitative and qualitative models developed with near-infrared spectral data. J. Molecular Structure 654(1-3): 253-262.
16. Russell, I. 2003. Chapter 9: Understanding yeast fundamentals. In The Alcohol Textbook. 4th ed. K. A. Jacques, T. P. Lyons, and D. R. Kelsall eds. Nottingham, U.K.: Nottingham University Press.
17. Wang, S., W. M. Ingledew, K. C. Thomas, K. Sousulski, and F. W. Sosulski. 1999. Optimization of fermentation temperature and mash specific gravity for fuel alcohol production. Cereal Chem. 76(5): 82-86.
18. Singh, V., and J. V. Graeber. 2005. Effect of corn hybrid variability and planting location on dry grind ethanol production. Trans. ASAE 48(2): 709-714.
19. Williams, P., and K. Norris. 2001. Chapter 8: Implementation of near-infrared analysis. In Near-Infrared Technology in the Agricultural and Food Industries, 145-169. 2nd ed. St. Paul, Minn.: American Association of Cereal Chemists.
20. Yoon, S., R. Mukerjea., and J. F. Robyt. 2003. Specificity of yeast (Saccharomyces cerevisiae) in removing carbohydrates by fermentation. Carbohydrate Res. 338(10): 1127-1132.