scholarly journals The bioethanol production with the thin stillage recirculation

2009 ◽  
Vol 15 (1) ◽  
pp. 49-52 ◽  
Author(s):  
Dusanka Pejin ◽  
Ljiljana Mojovic ◽  
Olgica Grujic ◽  
Jelena Pejin ◽  
Marica Rakin
Keyword(s):  
Amino Acids ◽  
Dry Matter ◽  
Degradation Products ◽  
Matter Content ◽  
Yeast Cells ◽  
Dry Matter Content ◽  
Bioethanol Production ◽  
Thin Stillage ◽  
Theoretical Yield ◽  
Bioethanol Yield

In this paper, the bioethanol production with the thin stillage recirculation in mashing was investigated. The mashing was performed with recirculation of: 0, 10, 20 and 30 % of the thin stillage. The thin stillage recirculation was repeated six times. In the experiment without the thin stillage, the recirculation bioethanol yield (compared to the theoretical yield) was 97.96 %, which implicates that the experiment conditions were chosen and performed well. With the addition of the thin stillage, the bioethanol yield increased and was above 100 %. Higher bioethanol yield than 100 % can be explained by the fact that the thin stillage contains carbohydrates, amino acids and yeast cells degradation products. The bioethanol yield increased with the increased number of thin stillage recirculation cycles. Dry matter content in fermenting slurry increased with the increased thin stillage quantity and the number of the thin stillage recirculation cycles (8.04 % for the first and 9.40 % for the sixth cycle). Dry matter content in thin stillage increased with the increased thin stillage quantity and the number of thin stillage recirculation cycles. Based on the obtained results it can be concluded that thin stillage recirculation increased the bioethanol yield. The highest bioethanol yields were obtained with recirculation of 10% thin stillage.

scholarly journals Variation in Nutritional Components in Roots From Ahipa (Pachyrhizus ahipa (Wedd.) Parodi) Accessions and an Interspecific Hybrid (P. Ahipa × P. Tuberosus (Lam.) Spreng.)

2021 ◽  
Author(s):  
Eduardo O. Leidi-Montes ◽  
Youssef Ech-Liach ◽  
Sabina Rossini-Oliva ◽  
Marten Sørensen
Keyword(s):  
Amino Acids ◽  
Organic Acids ◽  
Interspecific Hybrid ◽  
Dry Matter ◽  
Matter Content ◽  
Root Weight ◽  
Dry Matter Content ◽  
Promising Alternative ◽  
Functional Components ◽  
Root Quality

Among the many neglected underutilized species, tuberous Andean root crops like the ahipas (Pachyrhizus ahipa) constitute a promising alternative for increasing diversity in nutrient sources and food security at a regional level. In this study, we present the content of some functional compounds in tuberous roots from several ahipa accessions and the progenies of the interspecific hybrid X207 (P. ahipa × P. tuberosus). A significant objective was to determine protein and free amino acids in the roots to evaluate their food quality as protein supply. The interspecific hybrids have been found to possess the root quality to provide the crop with a higher dry matter content. The high dry matter content of the P. tuberosus Chuin materials is retained in the root quality of the hybrids. Food functional components like carbohydrates, organic acids, and proteins were determined in several ahipa accessions and a stable (non-segregating) progeny of the interspecific hybrid, X207. The X207 roots showed a significantly higher dry matter content and a lower content in soluble sugars, but no significant differences were found in starch content or organic acids compared to the ahipa accessions. About the root mineral contents, Fe and Mn concentrations in X207 were significantly raised compared to the average of ahipa accessions. Among the ahipa and the hybrid, no prominent differences in protein content or protein amino acids were found, being both partially defective in providing sufficient daily intake of some essential amino acids. Root weight, a central component of root yield, was significantly higher in X207, but thorough field studies are required to substantiate the hybrid’s superior yield performance..

scholarly journals The influence of chemical composition of milk on yield of semi-hard cheese

2010 ◽  
Vol 26 (3-4) ◽  
pp. 167-177 ◽  
Author(s):  
M. Bojanic-Rasovic ◽  
S. Mirecki ◽  
N. Nikolic ◽  
R. Rasovic
Keyword(s):  
Dry Matter ◽  
Matter Content ◽  
Dry Matter Content ◽  
High Positive Correlation ◽  
Positive Correlation ◽  
Average Value ◽  
Theoretical Yield ◽  
Bulk Milk ◽  
Actual Yield ◽  
The Impact

The aim of paper was to examine the impact of the milk quality on yield of semi-hard naturally dried cheese, produced in cheese plant factory ZZ 'Cijevna' in Podgorica. Tests were conducted on 6 samples of bulk milk of cows and 6 productive batch of cheese. Chemical tests of the bulk milk have been done on the device MilcoScan 4000, and the determination content dry matter of whey and dry matter of cheese on the device MilcoScan FT 120. Theoretical yield of cheese was determined in two ways: 1) based on the content of fat and protein content in milk and 2) based on dry matter content of milk, dry matter of whey and dry matter of cheese. Actual yield of cheese is determined on the base of the total amount of cheese obtained after pressing and the amount of wasted milk. The average value for the fat content in the examined milk amounted to 3.79%, protein 3.24%, 4.26% lactose and dry matter content without fat 8.24%. The average value for the theoretical cheese yield by first method was 10.65% and by second method 9,30%. The average of actual cheese yield amounted to 11.26%. We found a very high positive correlation between content of fat in milk and actual cheese yield (0.929032) and mean positive correlation between content of protein in milk and actual cheese yield (0.613141), content of lactose in milk and actual cheese yield (0.651317) and between dry matter content in milk and actual cheese yield (0.651956).

scholarly journals Differences in the amino acid composition of muscles from pheasant and broiler chickens

2006 ◽  
Vol 49 (5) ◽  
pp. 508-514 ◽  
Author(s):  
E. Straková ◽  
P. Suchý ◽  
F. Vitula ◽  
V. Večerek
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Broiler Chickens ◽  
Dry Matter ◽  
Nutritive Value ◽  
Matter Content ◽  
Dry Matter Content ◽  
Thigh Muscles

Abstract. The present paper explores amino acid composition of breast and thigh muscles of common pheasant and compares it with that in broiler chickens. The experimental feeding of both pheasant and broiler chickens proceeded for a period of 42 days at the identical conditions employing the same diet and rearing technology. Muscles were analysed for the content of following amino acids: Asp, Thr, Ser, Glu, Pro, Gly, Ala, Val, Met, Ile, Leu, Tyr, Phe, His, Lys, and Arg. The results show that the levels of most amino acids in thigh and breast muscles of pheasants (related to dry matter content) were significantly higher (P ≤ 0.01) than those in broiler chickens. In 42-day-old birds, the levels of individual amino acids in breast muscles (related to 100% of dry matter content) ranged from 8.02 to 127.32 g . kg-1 in pheasant chickens and from 19.77 to 110.33 g . kg-1 in broiler chickens while the corresponding average values in thigh muscles ranged from 14.77 g . kg-1 to 132.77 g . kg-1 in pheasant chickens and from 14.02 g . kg-1 to 93.53 g . kg-1 in broiler chickens. One interesting finding is that in the case of broiler chickens the levels of most amino acids in breast muscles were significantly higher (P ≤ 0.01) than those in thigh muscles. In the case of pheasant chickens, the difference between breast and thigh muscles was not confirmed which indicates that both muscles have high nutritive value. The results of amino acid composition of pheasant and broiler meat have proven a high nutritive value of pheasant meat in respect to human nutrition.

scholarly journals The effect of reduction of NaCl content on selected parameters during ripening of cheese

10.5219/1086 ◽  
2019 ◽  
Vol 13 (1) ◽  
pp. 695-699
Author(s):  
Vendula Pachlová ◽  
Richard Adámek ◽  
Martina Bučková ◽  
Pavel Pleva ◽  
Kateřina Moudrá
Keyword(s):  
Amino Acids ◽  
Biogenic Amines ◽  
Dry Matter ◽  
Salt Content ◽  
Matter Content ◽  
Dry Matter Content ◽  
Physical Changes ◽  
Different Cultures ◽  
Cheese Production

The aim of this work was to observe chemical and physical changes in Dutch-type cheese during ripening depending on salt concentration. Ripening is one of the most important factors influencing the sensory quality of cheese and therefore the cheese production should be studied. Among the substances which are formed during ripening belong the biogenic amines which are produced by the decarboxylation of amino acids. These amino acids are created during proteolysis. The salt content largely affects the intensity of the ripening process, but also other cheese parameters such as dry matter content, hardness or content of biogenic amines. In the course of 3 months ripening of model cheeses with different cultures and with different salt content, the effect of the salt on pH, dry matter content, free amino acids and biogenic amines content and hardness was monitored. The concentration of NaCl affected the dry matter content and the hardness of the samples. The reduction in salt content contributes to the higher accumulation of biogenic amines during ripening.

scholarly journals Fermentation efficiency of high-gravity rye mashes using pressureless starch liberation methods

2017 ◽  
Vol 35 (No. 3) ◽  
pp. 267-273 ◽  
Author(s):  
Ewelina Strąk ◽  
Maria Balcerek ◽  
Urszula Dziekońska- Kubczak
Keyword(s):  
Ethanol Production ◽  
Dry Matter ◽  
Simultaneous Saccharification And Fermentation ◽  
Matter Content ◽  
Dry Matter Content ◽  
High Gravity ◽  
Native Form ◽  
Fermentation Efficiency ◽  
Theoretical Yield ◽  
Simultaneous Saccharification

The efficiency of ethanol production during simultaneous saccharification and fermentation (SSF) of gelatinised starch or in its native form, in high-gravity rye mashes (approx. 21% and approx. 25% dry matter) prepared by pressureless methods of starch release were compared. The obtained fermentation efficiency expressed in % of the theoretical yield was 72.98 ± 1.46% for gelatinised starch and 84.27 ± 1.68% for native starch in the mashes with 21% dry matter, while the use of mashes with 25% dry matter content resulted in 71.22 ± 1.42% and 77.36 ± 1.54% of the theoretical yield, respectively. However, the presence of residual dextrins (1.99 ± 0.82 to 3.04 ± 0.39 g/100 ml) in the fermented mashes suggests the need of further research on the improvement of the process.

scholarly journals Variation in Nutritional Components in Roots from Ahipa (Pachyrhizus ahipa (Wedd.) Parodi) Accessions and an Interspecific Hybrid (P. ahipa × P. tuberosus (Lam.) Spreng.)

Agronomy ◽  
2021 ◽  
Vol 12 (1) ◽  
pp. 5
Author(s):  
Eduardo O. Leidi ◽  
Youssef Ech-Chliah ◽  
Sabina Rossini-Oliva ◽  
Marten Sørensen
Keyword(s):  
Amino Acids ◽  
Organic Acids ◽  
Interspecific Hybrid ◽  
Dry Matter ◽  
Matter Content ◽  
Root Weight ◽  
Dry Matter Content ◽  
Promising Alternative ◽  
Functional Components ◽  
Root Quality

Among the many neglected underutilized species, tuberous Andean root crops such as the ahipas (Pachyrhizus ahipa) constitute a promising alternative for increasing diversity in nutrient sources and food security at a regional level. ahipa × P. tuberosus). A significant objective was to determine protein and free amino acids in the roots to evaluate their food quality as protein supply. The interspecific hybrids have been found to possess the root quality to provide the crop with a higher dry matter content. The high dry matter content of the P. tuberosus Chuin materials is retained in the root quality of the hybrids. Food functional components such as carbohydrates, organic acids, and proteins were determined in several ahipa accessions and a stable (non-segregating) progeny of the interspecific hybrid, X207. The X207 roots showed a significantly higher dry matter content and a lower content in soluble sugars, but no significant differences were found in starch content or organic acids compared to the ahipa accessions. Regarding the root mineral contents, Fe and Mn concentrations in X207 were significantly raised compared to the average of ahipa accessions. Among the ahipa and the hybrid, no prominent differences in protein content or protein amino acids were found, being both partially defective in providing sufficient daily intake of some essential amino acids. Root weight, a central component of root yield, was significantly higher in X207, but thorough field studies are required to substantiate the hybrid’s superior yield performance.

Optimum harvest date of maize for biogas and silage purposes

2009 ◽  
Vol 57 (2) ◽  
pp. 119-125
Author(s):  
G. Hadi
Keyword(s):  
Dry Matter ◽  
Biogas Production ◽  
Weather Conditions ◽  
Vegetation Period ◽  
Dry Mass ◽  
Matter Content ◽  
Harvest Date ◽  
Dry Matter Content ◽  
Dry Matter Yield ◽  
Vegetative Organs

The dry matter and moisture contents of the aboveground vegetative organs and kernels of four maize hybrids were studied in Martonvásár at five harvest dates, with four replications per hybrid. The dry matter yield per hectare of the kernels and other plant organs were investigated in order to obtain data on the optimum date of harvest for the purposes of biogas and silage production.It was found that the dry mass of the aboveground vegetative organs, both individually and in total, did not increase after silking. During the last third of the ripening period, however, a significant reduction in the dry matter content was sometimes observed as a function of the length of the vegetation period. The data suggest that, with the exception of extreme weather conditions or an extremely long vegetation period, the maximum dry matter yield could be expected to range from 22–42%, depending on the vegetation period of the variety. The harvest date should be chosen to give a kernel moisture content of above 35% for biogas production and below 35% for silage production. In this phenophase most varieties mature when the stalks are still green, so it is unlikely that transport costs can be reduced by waiting for the vegetative mass to dry.

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