Modeling the Fourier transform near infrared spectraof unreacted starch in corn for monitoring applications

Unreacted Starch;Fourier transform near infrared\rspectroscopy (FT-NIR);Corn;Dry Grind Ethanol

Plumier, Benjamin ; Danao ; Mary-Grace C.

关键词: Unreacted Starch;    Fourier transform near infrared\rspectroscopy (FT-NIR);    Corn;    Dry Grind Ethanol;   

Others  :  https://www.ideals.illinois.edu/bitstream/handle/2142/45284/Benjamin_Plumier.pdf?sequence=1&isAllowed=y

美国|英语

来源: The Illinois Digital Environment for Access to Learning and Scholarship

【 摘 要 】

The dry grind ethanol process is an important part of the renewable biofuels industry.In this process corn must be stored and used throughout the year.Corn quality changes, in terms of unreacted starch content, in the dry grind process have not been extensively studied, although they impact the efficiency of bioconversion to ethanol and its coproducts.The goal of this research was to monitor changes in unreacted starch content in corn stored for 5 to 12 months under the following conditions: (1) ambient outdoor temperatures of -10oC to 35°C; (2) refrigerated temperature of 1°C; and (3) room temperature of 20°C.In addition, a high throughput assay based on the Fourier transform near infrared spectra of starch blends and corn flour was developed to predict unreacted starch contents in corn.Results of the study showed unreacted starch content in corn increased during the first four weeks after harvest, then decreased until 10 to 15 weeks, and finally increased for the remainder of the 5 to 12 months in storage. Unreacted starch content was found to be strongly correlated (r = 0.744) with storage time and mildly correlated (r = 0.555) with storage temperature at the temperatures used in this study.Partial least squares regression models for blends of native and resistant starches and ground corn, dried and un-dried, were created with RPD values of 7.28, 2.07, and 2.16, respectively, which may be used for rough screening of blends and flours.