Study On The Fermentation Technology Of Mixed Raw Materials For Fuel Ethanol Production

In the process of ethanol fermentation with wheat,corn and cassava as raw materials,focusing on the pre?processing of the three raw materials according to requirements of flexible processing during fermentation,this paper has drawn an optimization and improvement way to process it,to coordinate with the better application of enzymic preparations in the later round of fermentation.By researching on the best parameter of raisio technics,setting pH as 6?7,flour yield rate at 76%,ratio of particles of 85?250 um over 50%,flour mixing time from 30?40s at a temperature of 35?55?,curing time lasting 15?25min.made the protein extraction ratio improved to 12.62%and a power reduction lowed to 8%with the techniques of double gluten washing,double dehydration.It solves the problem of protein foams in the starch slurry and fascinate the sanitary control.The optimization applied double moistening,germ extraction to the corn germ extraction with proper moisture,temperature and time,improves the purity of germs and the extraction rate,make the oil extraction rate at 1.4%,alcohol extraction rate jumped from 48.5%to 49.2%,reducd 17%consumption of the ethanol grain.It improves the semi?dry processing efficiency.With the application of automatic loader,sealed transportation and grading processing,the optimization has improved the cassava loader rate from 24t/h to 150t/h,and reduced the loading cost over 2 million.In the process of cassava mixing,with the use of desander,controlled the dry materials ranging from 18%to 20%,set the spray water supply 1/10 of the slurry supply,limited the washing time within 3 min,and made the desanding rate as high as 85%,which optimized the equipment efficiency and reduced the pollution and waste rate.After the improvement of preprocessing of the mixture raw materials and the stable slurry quality control,this paper takes a further research on acidic protease and the effect of fermentation intensity,speed,alcohol rate,residual sugar.Adding acidic protease as a nitrogen source greatly improved the fermentation intensity and shorten the fermentation time to 8 hrs.This effect will reach at the best with acidic protease added at an amount of 45mg/L.