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Element concentrations of dry-grind corn-processing streams.

Ronald L Belyea1, Thomas E Clevenger, Vijay Singh

  • 1Animal Science, University of Missouri, Columbia, MO 65211, USA.

Applied Biochemistry and Biotechnology
|September 1, 2006
PubMed
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Element concentrations in dry-grind corn processing streams vary significantly between plants. Optimizing processing conditions, particularly for thin stillage, can reduce element content in distillers' dried grains with solubles (DDGS).

Area of Science:

  • Agricultural Chemistry
  • Biochemical Engineering
  • Industrial Biotechnology

Background:

  • The dry-grind corn process is a key method for ethanol production, yielding distillers' dried grains with solubles (DDGS) as the sole coproduct.
  • Marketing DDGS is crucial for the economic viability of dry-grind plants, but high and variable element concentrations in DDGS pose challenges.
  • Understanding element distribution in processing streams is essential for addressing DDGS marketing concerns.

Purpose of the Study:

  • To quantify element concentrations in primary process streams of dry-grind corn ethanol plants.
  • To identify sources of variation in element content within the dry-grind process.
  • To provide data for mitigating element-related marketing issues for DDGS.

Main Methods:

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  • Samples of corn, ground corn, beer, wet grains, syrup, and DDGS were collected from nine dry-grind ethanol facilities.
  • Element concentrations in all collected samples were systematically determined using analytical methods.
  • Statistical comparisons were made to identify differences in element concentrations among plants and process stages.

    • Main Results:

    • Element concentrations in raw corn were consistent across plants and aligned with existing literature.
    • Significant variations in element concentrations were observed in intermediate processing streams (beer, wet grains, syrup) among different plants.
    • Beer exhibited approximately threefold higher element concentrations than corn, attributed to starch fermentation; syrup showed the highest element concentrations.

    Conclusions:

    • Variations in DDGS element content primarily stem from processing conditions rather than variations in the initial corn feedstock.
    • Processing conditions significantly influence element concentrations in intermediate streams like beer and syrup.
    • Targeted processing of thin stillage, the precursor to syrup, offers a potential strategy to reduce the element content in the final DDGS product.