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    Bài Thí nghiệm SLSFD - 2023 - ELITECH

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    Van Viet
    The document describes a simultaneous liquefaction, saccharification and fermentation (SLSF) process for producing ethanol from rice using very high gravity (VHG) technology. The SLSF-VHG process involves mixing rice flour and water to create a slurry with 270 g/L dissolved solids, adjusting the pH, and adding commercial enzymes and yeast. This mixture is then fermented at 30-32°C for 96 hours to produce ethanol. After fermentation, the beer is distilled to separate ethanol from the stillage. Analysis methods are provided to characterize properties of the raw materials and fermentation beer.

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    Bài Thí nghiệm SLSFD - 2023 - ELITECH

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    Van Viet
    14 views6 pages
    The document describes a simultaneous liquefaction, saccharification and fermentation (SLSF) process for producing ethanol from rice using very high gravity (VHG) technology. The SLSF-VHG process involves mixing rice flour and water to create a slurry with 270 g/L dissolved solids, adjusting the pH, and adding commercial enzymes and yeast. This mixture is then fermented at 30-32°C for 96 hours to produce ethanol. After fermentation, the beer is distilled to separate ethanol from the stillage. Analysis methods are provided to characterize properties of the raw materials and fermentation beer.

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    Bài Thí nghiệm SLSFD_2023_ELITECH

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    The document describes a simultaneous liquefaction, saccharification and fermentation (SLSF) process for producing ethanol from rice using very high gravity (VHG) technology. The SLSF-VHG process involves mixing rice flour and water to create a slurry with 270 g/L dissolved solids, adjusting the pH, and adding commercial enzymes and yeast. This mixture is then fermented at 30-32°C for 96 hours to produce ethanol. After fermentation, the beer is distilled to separate ethanol from the stillage. Analysis methods are provided to characterize properties of the raw materials and fermentation beer.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    14 views6 pages

    Bài Thí nghiệm SLSFD - 2023 - ELITECH

    Uploaded by

    Van Viet
    The document describes a simultaneous liquefaction, saccharification and fermentation (SLSF) process for producing ethanol from rice using very high gravity (VHG) technology. The SLSF-VHG process involves mixing rice flour and water to create a slurry with 270 g/L dissolved solids, adjusting the pH, and adding commercial enzymes and yeast. This mixture is then fermented at 30-32°C for 96 hours to produce ethanol. After fermentation, the beer is distilled to separate ethanol from the stillage. Analysis methods are provided to characterize properties of the raw materials and fermentation beer.

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    of 6

    BF4598E: PROJECT IN FOOD TECHNOLOGY

    EXPERIMENT HANDOUT
    ETHANOL PRODUCTION FROM RICE USING SIMULTANEOUS LIQUEFACTION,
    SACCHARIFICATION AND FERMENTATION (SLSF) TECHNOLOGY

    Reference books :
    1. Lê Thanh Mai (editor). Analysis methods for fermentation field. Science and Technology
    Publisher. 2006
    2. Nguyễn Đình Thưởng, Nguyễn Thanh Hằng. Technology of ethanol production and
    analysis methods. Science and Technology Publisher. 2000

    Introduction of Simultaneous Liquefaction Saccharification and Fermentation (SLSF)


    technology.
    Traditional technology for ethanol production consists of three separated steps for ethanol

    production, namely liquefaction (95–105 °C), saccharification (60–62 °C), and fermentation

    (30–32 °C) of starch slurry. During liquefication, under high temperature, starch is first

    gelatinized. Then liquefied starch is converted into short-chain-sugars by the thermostable α-

    amylase. Subsequently, under the presence of glucoamylase during saccharification, glucose is

    produced from dextrins [1]. This technology requires high energy input and investment costs.

    Furthermore, for this technology, high initial sugar concentrations cannot be used due to substrate

    inhibition [2]. These unfavorably affect the economics of the conventional process compared to

    other advanced technologies for ethanol production [3].

    Simultaneous Liquefaction, Saccharification, and Fermentation process (SLSF) or no-cook

    process has been studied with the aim of increasing ethanol yield and saving energy and
    investment cost [4-6]. In this technology, three separated steps involve liquefaction,

    saccharification and fermentation are integrated into only one step, in a unique bioreactor, at a

    unique pH and at ambient temperature. Alpha-amylase; gluco-amylase and support enzymes are

    added simultaneously to the slurry, with the presence of yeast. SLSF process minimizes the sugar

    accumulation in the vessel, potentially increasing yields and concentrations of ethanol [7, 8].

    With biotechnological advances in recent years, cold starch hydrolysis for bioethanol

    production and food research has been got great attention [9]. The enzymes utilized for this

    process are known as granular starch hydrolyzing enzymes. They are commercially available in

    the form of enzyme cocktails; one typical and widely known example is Stargen 002. This

    enzyme cocktail consists of α-amylases and glucoamylases synthetized by Aspergillus niger and

    Aspergillus kawachi that work synergistically to hydrolyze granular starch. These enzymes are

    adsorbed on the surface of starch grain and form holes on this surface where glucose is released.

    Thus, the application of native starch hydrolyzing enzymes saves energy due to elimination of

    high temperature treatment in liquefaction process.

    The increase in ethanol concentration at the end of fermentation can be realized by

    augmenting dissolves solids through Very High Gravity (VHG) technology (>270 g/L) in order

    to achieve more than 14% (v/v) ethanol compared to 10–12% (v/v) ethanol produced by

    conventional technology. The potential advantages of VHG fermentation technology include an

    increase of plant capacity; a reduction in effluent volume, bacterial contamination and energy

    requirements combination with less capital cost compared to conventional approaches [10].
    1. SLSF-VHG process

    Rice flour Tap water

    Mixing (270 g/L)


    pH adjustment to 4.5

    KH2PO4 Stargen 002

    SLSF-VHG at 300C for 96h Saczyme


    Ethanol Red

    Fermgen

    Distillation
    Co-product

    Ethanol

    Figure 1: SLSF-VHG process from rice

    Procedure:
    - Step 1: Pour 70 liters to the fermentation tank.
    - Step 2: Mix the rice flour with tap water in the fermentation tank under stirring condition (56-
    60 rpm).
    - Step 3: Check the initial pH of the mixture, and then adjust the pH to 4.5 using citric acid.
    - Step 4: Add the commercial enzymes and nutrient under stirring condition according to Table
    1: Fermgen, Stargen 002, Saczyme and KH2PO4. The yeast will be activated in tap water at 35oC
    for 15 minutes before adding to the slurry. Fill the water to get 100 liters of volume.
    - Step 5: Keep stirring at 56-60 rpm for the first 6-8 hours of the fermentation. The SLSF-VHG
    process will be carried out at 30-32oC for 96h.
    Table 1: Raw material for SLSF-VHG process from rice
    Raw material Concentration Amount
    Rice flour 270 g/L 30,7 kg
    Stargen 002 1.5 mL/kg DM 46,05 ml
    Fermgen 0.5 mL/kg DM 16,879 ml
    Saczyme 0.67 mL/kg DM 20,57 ml
    Yeast 3.5 x 107 cell/ml 100 g
    KH2PO4 1 g/L 100g
    Total Volume 100 L

    Devices:
    - The SLSFD device in the Center for Training and Food Product Development.

    2. Analysis of raw material


    2.1. Starch content
    See page 36-38 in Analysis methods for fermentation field (2006).
    2.2. Humidity
    See page 33 in Analysis methods for fermentation field (2006).
    2.3. Determination of yeast density.
    See page 221-223 in Analysis methods for fermentation field (2006).

    3. Distillation and analysis of fermentation beer


    3.1. Distillation
    a) Checking
    - Check the power supply.
    - Check the water supply.
    - Aeration of compressed air to prevent clogging of the bottom of the device
    - Close the inlet door, CIP valve
    b) Operating the mixing system
    - Turn on the EMERGENCY button
    - Choose the MANUAL mode of the Stirring system, after that adjust the stirring speed to
    40-60 rpm (25-40Hz)
    - Keep the stirring at 40-60 rpm during distillation
    c) Distillation
    - Turn on the EMERGENCY button.
    - Turn on the Distillation mode.
    - Turn on the Distillation button.
    - Turn on the CONDENSATE RETURNING button.
    - Adjust the distillation temperature to 90-100oC.
    - Adjust the condensate returning temperature to 80-85oC.
    - Open the water supply valve for the condensation.
    - Collect the ethanol after distillation.
    - After distillation, turn off the stirring, distillation, close the water supply valve. Clean
    the device.
    - Measure the ethanol content and volume of the final product.

    3.2. Analysis of fermentation beer


    3.2.1. Determination of ethanol content.
    See page 136-137 in Analysis methods for fermentation field (2006).
    3.2.2. Determination of residual starch
    See page 129 – 131 in Analysis methods for fermentation field (2006).
    3.2.3. Determination of reducing sugar
    See page 129 – 131 in Analysis methods for fermentation field (2006).
    3.2.4. Determination of acidity
    See page 135-136 in Analysis methods for fermentation field (2006).

    References
    1. Zabed, H., et al., Bioethanol production from renewable sources: Current perspectives and
    technological progress. Renewable and Sustainable Energy Reviews, 2017. 71: p. 475-501.
    2. Shadbahr, J., F. Khan, and Y. Zhang, Kinetic modeling and dynamic analysis of simultaneous
    saccharification and fermentation of cellulose to bioethanol. Energy Conversion and
    Management, 2017. 141: p. 236-243.
    3. Sriroth, K., et al., The promise of a technology revolution in cassava bioethanol: From Thai
    practice to the world practice. Fuel, 2010. 89(7): p. 1333-1338.
    4. Gohel, V. and G. Duan, No-cook process for ethanol production using Indian broken rice and
    pearl millet. International journal of microbiology, 2012. 2012.
    5. Kelsall, D. and R. Piggot, Grain milling and cooking for alcohol production: Design for the
    options in dry milling, in The alcohol textbook. 2009. p. 161-176.
    6. Chu-Ky, S., et al., Simultaneous liquefaction, saccharification and fermentation at very high
    gravity of rice at pilot scale for potable ethanol production and distillers dried grains
    composition. Food and Bioproducts Processing, 2016. 98: p. 79-85.
    7. Robertson, G.H., et al., Native or raw starch digestion: a key step in energy efficient biorefining
    of grain. Journal of Agricultural and Food Chemistry, 2006. 54(2): p. 353-365.
    8. Xu, H. and G. Duan, Effect of temperature on the no cook, very high gravity ethanol fermentation
    process. Sheng wu gong cheng xue bao= Chinese journal of biotechnology, 2010. 26(3): p. 330-
    334.
    9. Wang, P., et al., Comparison of raw starch hydrolyzing enzyme with conventional liquefaction
    and saccharification enzymes in dry‐grind corn processing. Cereal Chemistry, 2007. 84(1): p.
    10-14.
    10. Puligundla, P., et al., Very high gravity (VHG) ethanolic brewing and fermentation: a research
    update. Journal of industrial microbiology & biotechnology, 2011. 38(9): p. 1133-1144.

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