Statistical comparison of a new rheological method for defining changes in mash consistency during mashing with the established Rapid Visco Analyser

The determination of mash consistency proved to be difficult but is of great importance particularly with regard to process and quality control. Therefore, the aim of this study was to develop a new rheological method for precisely determining changes in mash consistency occurring during the mashing process. For that purpose, five mashes with various levels of unmalted oats (0–40%) have been analyzed using a Physica MCR rheometer equipped with a paddle-shaped rotor enabling mash particles to be kept in suspension throughout the rheological measurement. For validating this new method, a statistical comparison with the established Rapid Visco Analyser (RVA) has been carried out. For this purpose, the mash consistency curves have been described by regression functions with the aim to determine characteristic curve points mathematically correct. As a result, the start and end point of starch gelatinization/liquefaction have been well-defined. By calculating the coefficients of determination, good to very good linear correlations between respective curve values and adjunct levels have been found for both methods (MCR and RVA). By calculating the repeatability, however, it has been revealed that the precision of the MCR method is significantly better than that of the RVA method.     

Small-scale mashing procedure for predicting ethanol yield of sorghum grain

A small-scale mashing (SSM) procedure requiring only 300 mg of samples was investigated as a possible method of predicting ethanol yield of sorghum grain. The initial SSM procedure, which was conducted similarly to the mashing step in a traditional fermentation test, hydrolyzed just 38.5–47.2% of total sorghum starch to glucose. The initial procedure was simplified to contain only one liquefaction step, which did not influence subsequent saccharification. Thereafter, parameters such as temperature, pH, enzyme dosage, and saccharification time were optimized. Results showed that 91.2–97.5% of the total starch in 18 sorghum hybrids had been hydrolyzed to glucose using the following conditions: liquefaction at 86 °C for 90 min, 20 μL of α-amylase per 30 g of sample; pH adjustment by adding 50 μL of 2 M acetate buffer at pH 4.2 to each microtube; saccharification at 68 °C for 90 min, 200 μL of amyloglucosidase per 30 g of sample. There were strong linear correlations between completely hydrolyzed starch (CHS) from SSM and ethanol yields from both traditional (R² = 0.86) and simultaneous saccharification and fermentation (SSF, R² = 0.93) procedures. CHS was a better indicator for predicting ethanol yield in fermentation than total starch.     

协定法糖化过程单片机控制的研究

采用单片机控制的协定法糖化装置,主要开发了三个方面的功能,即协定法糖化,提取酵素和恒温控制程序,基本实现了升温、冷却、加水、计时和报警的自动化。该装置操作简便、价廉、性能稳定、分析结果可靠,控温精度为±0.3℃,协定糖化升温速度为1℃/min。