Your single source partner to
process bioproducts into ethanol.

Grain pretreatment

Principle

Raw material preparation‘s aim is to modify the starch in fermentable sugars by the yeats.

  1. The cereals are crushed and the tubers rasped before feeding the process.
  2. The milling is pasted with water before feeding the liquefaction unit where the starch is liquefied by enzymatic hydrolysis.
  3. Amyloglucosidases enzymes are added to the step of saccharification to obtain glucose molecules fermented by the yeasts.
Specifications
  • Capacities from 90 000 l/d to 850 000 l/d
  • Pasting at high level of dry matter.
  • Compatible with numerous raw material : corn, wheat, rye, triticale, cassava, starch B and by-products of starch manufacture
Benefits
  • Low steam pressure for the liquefaction
  • Reduced number of equipment
  • Simultaneous Saccharification and Fermentation with a step of pre-saccharification : reduce enzyme and steam consumption, fermentation time, obtain a higher alcohol content and control the infection risk.
  • Vinasses recycling : low water consumption, limiting steam consumption.
  • Possible Energetic integration, limiting steam consumption.

Grain pretreatment

Principle

Raw material preparation‘s aim is to modify the starch in fermentable sugars by the yeats.

  1. The cereals are crushed and the tubers rasped before feeding the process.
  2. The milling is pasted with water before feeding the liquefaction unit where the starch is liquefied by enzymatic hydrolysis.
  3. Amyloglucosidases enzymes are added to the step of saccharification to obtain glucose molecules fermented by the yeasts.

Specifications

  • Capacities from 90 000 l/d to 850 000 l/d
  • Pasting at high level of dry matter.
  • Compatible with numerous raw material : corn, wheat, rye, triticale, cassava, starch B and by-products of starch manufacture

Benefits

  • Low steam pressure for the liquefaction
  • Reduced number of equipment
  • Simultaneous Saccharification and Fermentation with a step of pre-saccharification : reduce enzyme and steam consumption, fermentation time, obtain a higher alcohol content and control the infection risk.
  • Possible Energetic integration, limiting steam consumption.

Pictures