MOLASSES PRETREATMENT

Maguin Interis proposes an efficient process of C-molasses epuration. This process consists in a hot decanting with low pH of the diluted molasses before their fermentation.
The precipitated solids are then washed for reducing the sugar losses.

Advantages

  • Improves the fermentation by reducing the osmotic stress on yeasts
  • Reduces the clogging of downstream units and mainly the concentration of vinasses, improves production hours
  • Facilitate the dried yeasts recovery more rich in proteins in case of their separation

Specifications

  • Low consumption of low pressure steam
  • Double static decanters 85°C – pH 2-3

RAW MATERIAL PREPARATION

The aim of the raw material treatment is to modify the starch in fermentable sugars by the yeast. The cereals are crushed and the tubers rasped before feeding the process.
The milling is then pasted with water before feeding the liquefaction unit where the starch is liquefied by enzymatic hydrolysis to the appropriate pH and temperatures.
Amyloglucosidases enzymes are added to the step of saccharification enabling to obtain some glucose molecules which can be fermented by the yeasts in the fermentation unit.

Advantages

  • Low steam pressure requested for the liquefaction
  • Reduced number of equipments
  • SSF Process (simultaneous saccharification and fermentation) with a step of pre-saccharification enabling:
    • To reduce the enzyme consumption
    • To reduce the fermentation time
    • To obtain a higher alcohol contain
    • To reduce the steam consumption
    • To control the infection risk in fermentation
  • Vinasses recycling enabling a low water consumption – better environmental footprint, limiting the steam consumption necessary to the concentration of produced vinasses
  • Possible Energetic integration, limiting the steam consumption

Specifications

  • Capacities installed 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.