Effect of Hybrid Variability on Modified E-Mill Dry-Grind Corn Process

Abstract

In the E-mill dry-grind corn process, ethanol is the primary product and germ, pericarp fiber, and endosperm fiber are separated as co-products. The E-mill dry-grind corn process has been modified with the use of a granular starch hydrolyzing enzyme, which improves recovery of co-products. Effect of hybrid variability on ethanol concentration and co-product yields in a modified E-mill dry-grind process was evaluated. Four commercial corn hybrids from two locations were processed through the modified E-mill dry-grind corn process to evaluate the effect of hybrids on ethanol and co-product yields. Differences were observed in ethanol concentrations and co-products yield among hybrids. The mean final ethanol concentration ranged from 12.9% to 14.6% (v/v). Overall variation was 8.8% to 9.5% d.b. for germ, 6.0% to 10.4% d.b. for pericarp fiber, 3.9% to 6.6% d.b. for endosperm fiber, and 7.4% to 10.8% d.b. for DDGS.