Alcohol School: Innovations in Ethanol

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September 13, 2019

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by Lisa Gibson (Ethanol Producer Magazine) Delivering the last presentation of the day for The Alcohol School Sept. 12, Scott Kohl, chief technology officer for Franzenburg, discussed several innovations in ethanol production. Yield, amylase formulations, fiber separation, coproduct fractionation, accelerated fermentation, genetically modified (GM) yeast and water conservation techniques made his list of innovations.

The Alcohol School, a Lallemand Biofuels & Distilled Spirits event, is being held this week in Montreal.

Echoing previous presenter Vijay Singh, professor of Agricultural and Biological Engineering at the University of Illinois Urbana-Champaign, Kohl said current dried distillers grains with solubles is not the best feed for most animals. Protein is too high for beef cattle, fat content is too high for dairy cattle, fiber content is too high for poultry, and oil content in hog diets produces softer bacon fat.

“The industry is showing that’s going to be the next big wave of process changes,” Kohl said.

He listed current systems for coproduct diversification, including dry fractionation, dry grind separation and wet milling.

Addressing increased ethanol yield, Kohl listed methods that can boost a base yield of 2.67 gallons of ethanol per bushel of corn to 3 gallons. READ MORE

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