Wet Grains Research Articles

Respon Pertumbuhan dan Hasil Padi (Oryza sativa L.) Dengan Pengaturan Jarak Tanam dan Jumlah Bibit yang Berbeda

The rice plant (Oryza sativa L.) is the main food crop for most of the Indonesian population, with the increasing population of Indonesia, the need for rice is increasing. One way to increase the growth of rice plants is by adjusting the spacing and number of perforated seeds. This study aims to determine the spacing and the number of seeds that are suitable for planting rice. This research has been carried out in the village of Kota Baru Reteh, Keritang District, Inhil. This research is a factorial randomized block design (RBD) with two factors, the first is the spacing of A1: 20 cm x 20 cm, A2: 25 cm x 25 cm, A3: 30 cm x 30 cm, A4: 35 cm x 35 cm and the second: second number of perforated seeds B1: 1 perforated seed B2: 2 perforated seeds B3: 3 perforated seeds A4: 4 perforated seeds. The results showed that there was an interaction between planting distance and the number of perforeted seeds on the number of productive tillers per clump, wet grain weight, dry defecationand 1000 grain weight but there was no interaction with plant height. Based on the research that has been carried out, it can be concluded that the spacing of 30 cm x 30 cm and the number of seeds of 1 perforated seed showed the best results

Fermentation characteristics and microbial community composition of wet brewer's grains and corn stover mixed silage prepared with cellulase and lactic acid bacteria supplementation.

The objective of this study was to investigate how cellulase or/and lactic acid bacteria (LAB) affected the fermentation characteristic and microbial community in wet brewer's grains (WBG) and corn stover (CS) mixed silage. The WBG was mixed thoroughly with the CS at 7:3 (w/w). Four treatment groups were studied: i) CON, no additives; ii) CEL, added cellulase (120 U/g fresh matter [FM]), iii) LAB, added LAB (2×106 cfu/g FM), and iv) CLA, added cellulase (120 U/g FM) and LAB (2×106 cfu/g FM). All additive-treated groups showed higher fermentation quality over the 30 d ensiling period. As these groups exhibited higher (p<0.05) LAB counts and lactic acid (LA) content, along with lower pH value and ammonia-nitrogen (NH3-N) content than the control. Specifically, cellulase-treated groups (CEL and CLA) showed lower (p<0.05) neutral detergent fiber and acid detergent fiber contents than other groups. All additives increased the abundance of beneficial bacteria (Firmicutes, Lactiplantibacillus, and Limosilactobacillus) while they decreased abundance of Proteobacteria and microbial diversity as well. The combined application of cellulase and LAB could effectively improve the fermentation quality and microbial community of the WBG and CS mixed silage.

Moisture content characterization method of wet particles of brown rice based on discrete element simulation

The moisture content of brown rice wet particles was characterized based on discrete element simulation. Firstly, the angle of repose under different moisture content was determined by physical experiment, and the regression equation of moisture content and angle of repose was established, R2 = 0.9718. Then, the mathematical model between the angle of repose and the key discrete element parameters was established by discrete element simulation experiments, R2 = 0.9938. Finally, a mathematical model between moisture content and key discrete element parameters was established, and the maximum relative error of simulated angle of repose and physical angle of repose was verified to be 3.09%. The results show that the constructed wet grain discrete element parameter model of brown rice can be used for simulation research, which has guiding significance for the design of brown rice processing device.

Response of Growth and Production of Upland Rice Plants (Oryza sativa L.) to Application of Vedagro Fertilizer and Green Manure

The aim of the study was to determine the response of growth and production of upland rice (Oryza sativa L.) to the application of vedagro fertilizer and green manure. Under the guidance of Mrs. Ir. Ernita, MP. This research was carried out in the experimental garden of the Faculty of Agriculture, Riau Islamic University, for four months from February to May 2021. The aim of the study was to determine the response of various doses of vedagro fertilizer and green manure to the growth of upland rice plants. The experimental design used in this study was a completely randomized factorial design consisting of two factors. The first factor was the dose of Vedagro (V) fertilizer which consisted of 4 levels: 0, 30, 60, 90 grams per plot and the second factor was the dose of green fertilizer (H) which consisted of 4 levels: 0, 1, 2, 3 kg per plot. . Parameters observed were plant height, number of productive tillers, flowering age, harvesting age, weight of full grain, weight of empty grain, weight of wet grain in a clump, weight of dry grain in a clump and weight of 100 dry grains. The data were analyzed statistically and continued with the honest significant difference test (BNJ) at the 5% level. The results showed that the application of vedagro and green manure gave a real response to all observed parameters. The best treatment was at the dose of vedagro fertilizer 90 g/plot and green manure 3 kg/plot (V3H3). The main factor of vedagro fertilizer gave a real response to all observation parameters. The best treatment was found at the vedagro fertilizer dose of 90 g/plot (V3). The main factor of green manure gives a real response to all parameter observations. The best treatment was at a green manure dose of 3 kg/plot (H3).

Tartary Buckwheat Grain as a Source of Bioactive Compounds in Husked Groats.

Tartary buckwheat (Fagopyrum tataricum Gaertn.) originates in mountain regions of Western China, and is cultivated in China, Bhutan, Northern India, Nepal, and Central Europe. The content of flavonoids in Tartary buckwheat grain and groats is much higher than in common buckwheat (Fagopyrum esculentum Moench), and depends on ecological conditions, such as UV-B radiation. Buckwheat intake has preventative effects in chronic diseases, such as cardiovascular diseases, diabetes, and obesity, due to its content of bioactive substances. The main bioactive compounds in Tartary buckwheat groats are flavonoids (rutin and quercetin). There are differences in the bioactivities of buckwheat groats obtained using different husking technologies, based on husking raw or pretreated grain. Husking hydrothermally pretreated grain is among the traditional ways of consuming buckwheat in Europe and some parts of China and Japan. During hydrothermal and other processing of Tartary buckwheat grain, a part of rutin is transformed to quercetin, the degradation product of rutin. By adjusting the humidity of materials and the processing temperature, it is possible to regulate the degree of conversion of rutin to quercetin. Rutin is degraded to quercetin in Tartary buckwheat grain due to the enzyme rutinosidase. The high-temperature treatment of wet Tartary buckwheat grain is able to prevent the transformation of rutin to quercetin.

ПОВЫШЕНИЕ ЭФФЕКТИВНОСТИ РАБОТЫ СУШИЛЬНЫХ УСТРОЙСТВ ПУТЁМ ИСПОЛЬЗОВАНИЯ ТЕПЛОТЫ ОТРАБОТАННОГО АГЕНТА СУШКИ

The humidity of harvested grain in many regions of the Russian Federation is higher due to the peculiarities of climatic conditions. The efficiency of drying devices is determined by the use of energy-saving technologies. Reuse of waste coolant in dryers is proposed in the technological process of grain drying. The assessment of the main factors influencing the process of drying a wet grain heap has been carried out. Simulation of grain drying when heated air, obtained by cooling the grain after drying, is supplied to the combustion device of the dryer. A special computer program was used to calculate technological indicators. The program allows you to determine the economically feasible mode of operation of the drying equipment in the process of post-harvest processing of grain. The numerical values of the variables that are set depending on the grain processing mode and the productivity of the dispenser and dryer are defined for working with the program. The consumption of diesel fuel and natural gas for drying grain, depending on the moisture content of the grain heap and the productivity of the dryer, was determined during the simulation of this process. The hourly consumption of diesel fuel and natural gas for drying grain, depending on the moisture content of the grain heap, was determined. The dryer capacity varied from 5 to 40 t/h. The results of fuel consumption modeling showed that drying grain using the heat obtained by cooling the seeds and sent to the furnace units of the dryers can reduce fuel consumption by 20%.

Effect of locally available and commercial preservatives on nutrient content, organic matter digestibility and microbial changes of wet brewers' grain

The aim of the study was to evaluate the effect of different preservatives on nutrient content, organic matter digestibility (OMD), ammonia nitrogen (NH3-N), short-chain fatty acid (SCFA), yeast, mold, and lactic acid bacteria (LAB) concentrations of wet brewery grain (WBG). The experiment was undertaken for 28-days using five treatments (T); T1 = no preservative; T2 = 1.75% salt; T3 = 2.5% molasses; T4 = 2.5% Effective Microbial (EM) and T5 = 0.6% formic acid. Data was analyzed using a completely randomized two way factorial design of the mixed procedure of SAS (Version 9.1, 2001). The highest dry matter loss was for WBG stored with T1, while the lowest was for WBG treated with T5. WBG treated with T5 had the highest crude protein content, while those with T1 had the lowest. OMD of WBG treated with T5 was higher than T4. SCFA content of WBG treated with T3 was higher than those T4. WBG stored with T1 and T3 had a higher NH3N content than T4 and T5. WBG stored with T1 had the highest yeast and mold concentration, while WBG treated with T5 had the least. The highest LAB count was recorded for WBG treated with T5, while the least was for T1 and T3. Results has shown that preserving WBG with 0.6% formic acid is found to be more effective in terms of preventing spoilage by inhibiting mold and yeast growth as compared to other preservatives used in this study.

EFFICIENCY OF THE USE OF TYPICAL AND INNOVATIVE RATIONS FOR FEEDING COWS IN THE SOUTH OF UKRAINE

The paper presents an innovative view of the recommended feeding rations for effective milk production on an industrial basis in the conditions of southern Ukraine, taking into account the fact that this territory belongs to the zone of risky land use and the negative effect of global warming, which has been manifested in recent years. Scientific and economic experiments were carried out at the State Enterprise “SF Andriyivske” of the Bilhorod-Dnistrovsky district of the Odesa oblast according to generally accepted methods. The advantages of using winter rye as a crop whose growing season falls on wetter periods of the year have been established, which makes it possible to harvest high-quality silage with an energy content of 12.0 MJ, crude protein 12.7%, neutral detergent fiber 51.9% in the calculation per 1 kg of dry matter. A tendency to advantage in terms of milk yield was established from the cows of the experimental groups that received rye silage in combination with wet beer groats as the main fodder. Taking into account the ratio of fat and protein in the milk of the cows of the experimental groups in our studies, the optimal ratio of fat: protein was established in the cows of IV experimental group (1.2: 1), whose rations as the main forage contained only 45.0 kg of rye silage with the addition to this 6.0 kg of wet beer grain. The use of rye silage in combination with wet beer groats in the feeding rations of the cows of the experimental groups revealed a positive effect on indicators of rumen fullness, manure consistency, feed digestion, cow fattening, health status, reproductive capacity and animal survival. A tendency was established for the superiority of the milk yield of the cows of the experimental groups for 305 days of lactation by 95-258 l, respectively, compared to the animals of the control group, where the milk yield was 7,898 l, which, due to the use of cheaper ingredients in the rations, made it possible to reduce the cost of production of 1 liter of milk by 11.3-23.7%.

Dairy farmer’s perception on feeding, conservation, and constraints of brewery by-products utilization in selected districts of Ethiopia

A survey was conducted in Ada’a, Sululta, and Debre Birhan districts. The districts are located in the vicinity of brewery factories. A semi-structured questionnaire was used to collect data from purposively selected dairy farmers (160). Data were analyzed with a statistical package for social sciences (Version 21). The majority of farmers (69.4%) used wet brewery-spent grain (WBSG), whereas 30% of them used both WBSG and wet brewery spent yeast (WBSY). Farmers obtained WBSG and WBSY only in fresh form from the distributors. The majority of farmers (66.67%) blended WBSG and WBSY with concentrate and roughage feed before feeding it to their animals, while 14.47% fed the by-products alone to their animals. Several farmers (60.1%) responded that the key reason for providing WBSG and WBSY to their livestock was higher production (increased milk and growth rates). The majority (82.78%) of farmers used common salt to extend the shelf life of WBSG and WBSY. Out of 128 (80%) farmers who reported spoilage in WBSG, 49 (38.28%) farmers observed sever mold development, while the remaining 12 (9.38%) and 28 (21.88%) saw change in colour and unpleasant odor. According to 68 (53.13%) of the farmers who experienced in WBSG spoiling, the amount of spoilt was less than 9% and 10–20% of the total purchased. The majority of farmers (87.8%) reported that storage time and storage conditions (temperature, moisture, and humidity) were the primary reasons of WBSG spoilage, whereas 12.2% of the farmers reported that inadequate sanitation of feeding troughs, transportation, and storage facilities were the primary causes of spoilage. The key restrictions of brewery by-product utilization were found as scarcity and high purchasing costs. Farmers (44.38% and 41.86%) believed that feeding WBSG and WBSY to dairy cattle have negative health effect, respectively. In conclusion, insufficient and irregular supply, rising cost of material and transport, spoilage, and health-related hazards are the main constraints of WBSG and WBSY usage. It is suggested that there is a dire need for consistent supply, staying away from the brokers, and preserving the brewery by-products through sun drying, and ensiling. Additionally, more research is required to determine the negative health impact of feeding brewer by-products for dairy cattle.

Design of Grain Dryer using Pressure the Flow of Air Heat Forced Convection Method

The availability of such vast land so that the transfer to the agricultural sector which is large enough to be difficult to stem along with technological advances in agriculture will allow the farmers' businesses to be more enthusiastic in the hope that better growth in agricultural production will be achieved. On the other hand, it will reduce losses/loss of yields due to the production process so that there is an improvement in the application of harvesting and postharvest technology which seems to be a prospective source of production growth. In its development, local farmers in Merauke using the rice drying method still use the old method, namely drying in the hot sun in an open field. If the weather is favorable, the drying process will not take up to 14 days and sometimes if the field or yard is not enough, someone will use the services of someone else to dry it. This also raises complaints because the costs that must be incurred by farmers will be even greater. The research developed is to design a rice grain dryer where the characteristics or drying method is a dryer with hot air/gas pressure produced from the combustion process in the furnace. The objectives of this research are to design a dryer installation that can dry grain effectively, efficiently and economically with the Pressure Flow Heat Forced Convection method as an air heater in the drying room, determine the percentage of grain moisture content with free convection and forced convection with drying time, and calculate the efficiency of the dryer installation with forced convection as a hot air sucker from the combustion furnace to the drying chamber and compare the results. The research was appointed based on the problems that exist in the community, especially in the Kurik district, Wonorejo village, Merauke Regency, Papua. This research is also a manifestation of the vision of Musamus University, which is to become a reference for empowering independent communities based on local wisdom through downstream research. The results showed that for testing the weight loss of grain, the best results were obtained between the 540th and 620th minutes with a weight of less than 15 g. So from 12 tons of wet grain that was dried after a drying process for 12 hours, the amount of water that evaporated for a 3 kg sample was 0.875 kg so that the dry grain weight was 2.125 kg. Total drying of 12 tons of grain to 10.5 tons. The total evaporation of water vapor in the grain is 0.875 x 12000 kg = 10500 kg (10.5 tons). This shows that the heat used for the rice grain drying process can be used optimally where the efficiency of the grain dryer installation is 71%.

Invited Review: Rise of craft breweries in the southeastern USA increases supplement availability for beef cattle

The purpose of this invited review was to discuss the current state of craft beer production and the generation, nutritional variability, and importance of wet brewers grains (WBG) as a livestock feed. This article also takes an in-depth look at logistical challenges of using WBG as a feed resource and how local communities are mitigating those challenges. Information provided came from the combination of published scientific resources and through experiences based on outreach services and real-world applications of using WBG as a byproduct feed for beef cattle. Wet brewers grains are often a cheap or no-cost feed for beef cattle producers located near craft breweries. The high concentrations of CP and digestible fiber make it a byproduct of interest for many beef cattle production systems. Moisture content is the greatest limitation, and additives for improved fermentation may be needed during storage of this high-moisture feed. The rise of craft breweries has increased the availability of WBG, which is an affordable feedstuff for beef cattle producers located near a brewery. Although there is variability in WBG between brews and craft breweries, successful incorporation of this byproduct into diets has occurred in all sectors of the beef industry. The on-farm handling and storage of WBG should be considered, and the addition of a feed additive may help to prevent spoilage and extend WBG shelf life. In local communities, logistical challenges may be somewhat averted when several smaller beef cattle producers work together on a WBG contract.

Capillary Water in 2‐D Drying—Cracking Sub‐Grain Scale Soil Models: Dynamics and Instabilities of Haines Jumps

AbstractChanges in capillary water morphology in a cluster of three wet long cylindrical grains as reported in Mielniczuk and Hueckel (2022, https://doi.org/10.1029/2022wr031938) affect capillary forces evolving during drying. The paper focuses on a stable motion of menisci (air/liquid interfaces) and their unstable (Haines) jumps. The meniscus instabilities were shown in the past to be a trigger of soil drying‐cracking. The forces considered are Laplace pressure and surface tension resultants deduced from the menisci imaged every 10 s. The Laplace pressure for cylindrical clusters depends on a single curvature of the meniscus. Several known criteria the capillary body instability are examined using the experimental data. An extended Gibbs criterion points to a source of the instability. The instability is lost when the meniscus approaches the throat between the grains and when the balance is lost between the changes of forces of the Laplace pressure and of the surface tension acting at the meniscus. The presence of the surface tension forces in the instability considerations in addition to the Laplace pressure distinguishes Gibbs criterion from other criteria. Gibbs meniscus energy estimate also provides an inertia force arising to maintain the linear momentum balance for the meniscus, and a duration of the jump.

Thixoforming-forging compound forming technology for 6A02 Al bracket-shape component

Conventional thixoforming technology had advantages of casting and forging, but low plastic deformation degree and existence of liquid phase lowered the mechanical property. In this work, 6A02 bracket-shape component was firstly manufactured by the efficient thixoforming-forging compound forming technology and bimodal semisolid billet. Bimodal semisolid feedstock was beneficial for both filling ability and mechanical strength due to intragranular dislocation and elongated grain shape. Firstly, a Deform-3D simulation of compound forming was established by controlling temperature field distribution. Then the effects of billet shapes, billet temperatures, soaking times, mold temperatures and dwell times on microstructures and mechanical properties were investigated. Though the mechanical strength and ductility at the shoulder were elevated by larger plastic deformation in the integrated forming process, they were still lower than those at side wall and bottom part in virtue of liquid segregation. Besides, the largest yield strength σy, tensile strength σmax and elongation δ of compound-formed 6A02 components were even 16.8%, 25.8%, and 77.6% higher than σy, σmax and δ of 6A02 hot-extruded bar, respectively. Finally, the deformation behavior and strengthening mechanism of compound forming technology were discussed deeply. Particularly, except liquid fraction, deformation behavior was relevant with grain size and morphology. For rounder and smaller grains, grain boundary sliding was dominant. But slip deformation was predominant for large-deformed grains. Subsequently, a new dynamic recrystallization (DRX) mechanism was proposed and only continuous dynamic recrystallization (CDRX) could make the wet grain boundary serrated. A quantitative insight into strengthening mechanism indicated that solid solution strengthening and dislocation strengthening were dominant. This study provided a theoretical guidance and experimental support for the efficient application and forming control of 6A02 alloy in compound forming area.

Capillary Water in 2‐D Drying‐Cracking Soil Sub‐Grain Models: Morphology and Kinematics of Evaporation and Haines Jumps

AbstractMorphing of capillary water during the drying of a cluster of three wet grains is imaged and measured. The uniqueness of the tests is in the grains being long cylinders to make the system as close to a 2‐D one as possible. In this way, the Laplace pressure depends on the only one curvature of the meniscus, which can easily be followed and is continuously image processed. The motion of liquid/gas interface, and its rate, as well as of contact angle and perimeter, are also monitored. The drying water body has been known to undergo two modes of re‐morphing: a slow, evaporation rate‐controlled one and a fast, inertia‐driven instabilities of the interfaces. Two particular forms of dynamic re‐morphing are being followed: one, called classically an “air entry,” which is a meniscus jump before its approaching the throat between the top and a bottom grain and another jump of the bottom contact, with a splitting of the meniscus into two between only two of the three grains. Associated dynamic variables, capillary pressure, and surface tension forces developing prior to and in conjunction with the instabilities of the menisci are presented in a companion paper by Hueckel et al. (2022, https://doi.org/10.1029/2022WR031938).

Assessment of organic acid salts on fermentation quality, aerobic stability, and in vitro rumen digestibility of total mixed ration silage.

The work aimed to investigate the effects of four organic acid salts on fermentation quality, aerobic stability, and in vitro rumen digestibility of total mixed ration (TMR) silage prepared with citric acid residue, wet brewers' grains, and Napier grass. The TMR was ensiled with the following: (1) no additives (control), (2) 0.1% sodium benzoate (SB), (3) 0.1% potassium sorbate (PS), (4) 0.5% sodium diacetate (SDA), (5) 0.5% calcium propionate (CAP) on a fresh weight basis. All silos (10 L) were opened after 60days of ensiling to determine fermentation profiles and in vitro rumen digestibility, and then were subjected to a 9-day aerobic stability test. Four organic acid salts significantly (p < 0.05) increased dry matter contents, lactic acid bacteria count, and decreased ethanol content and yeast count compared with the control. The SDA and CAP significantly (p < 0.05) increased water-soluble carbohydrates, lactic acid, and crude protein contents, and decreased pH, ammonia nitrogen, neutral detergent fiber, and hemicellulose contents compared with other TMR silages after 60days of ensiling. Organic acid salts significantly (p < 0.05) prolonged the hours of aerobic stability and significantly (p < 0.05) increased cumulative gas production and potential gas production compared with the control. The treatments of SDA and CAP significantly (p < 0.05) improved aerobic stability as indicated by higher (p < 0.05) lactic acid and water-soluble carbohydrates contents, and lower (p < 0.05) pH, ammonia nitrogen, ethanol contents, and yeast count compared with the control. The treatments of SDA and CAP significantly (p < 0.05) increased in vitro rumen parameters, as indicated by higher (p < 0.05) in vitro digestibility of dry matter, crude protein, and neutral detergent fiber after 60days of ensiling. Overall, these results indicated that the addition of SDA and CAP could ensure the good fermentation quality and improve aerobic stability of TMR silages. By comprehensive consideration, CAP was recommended for improving fermentation quality, aerobic stability, and in vitro rumen digestibility of TMR silages prepared with wet brewers' grains, citric acid residue, and Napier grass.

Aging characteristics of rice dried using microwave at 915 MHz frequency

AbstractBackground and ObjectivesRice aging is an intrinsic phenomenon that leads to physicochemical changes in rice kernels. The goal of this study is to determine the physicochemical properties of rice dried using a 915 MHz microwave and then aged. Two rice cultivars, a medium grain cultivar Titan and long grain hybrid cultivar XL753, with a harvest moisture content of 20% ± 1% (wet basis) were used for the study. The rice samples were treated with two different drying methods, natural air drying as control and microwave heating at 915 MHz frequency followed by tempering and natural air cooling at 25°C and 56% relative humidity (RH). Microwave‐dried samples were treated at specific energies ranging from 360 to 630 kJ/kg of initial wet grain mass (kJ/kg‐grain). Head rice samples were stored for 6 months at 4°C and 25°C representing nonaged and aged samples, respectively. Physicochemical properties of the samples were determined.FindingsAged microwave‐dried rice had significantly higher setback viscosity, cooked rice hardness and gumminess, and significantly lower peak viscosity and solid loss than nonaged rice. The changes in the viscosity profiles of aged microwave‐dried rice were generally similar to the trends recorded for aged control rice. Furthermore, aging significantly increased the water uptake and kernel elongation ratio of microwave‐dried rice cultivar XL753 but had no significant impact on rice cultivar Titan. Statistical models indicate that the solid loss of microwave‐dried rice decreases by 0.083% while the final viscosity, kernel elongation ratio, and hardness increase by 30 cP, 0.014, and 41 g respectively, with every degree Celsius increase in aging temperature (between 4°C and 25°C), when all other variables are kept constant. Also, aged microwave‐dried rice that were treated at 360 and 525 kJ/kg‐grain were practically equivalent in terms of hardness and solid loss.ConclusionsNatural aging of microwave‐dried rice (dried at 915 MHz frequency) led to changes in some physicochemical properties which were generally similar to the aging patterns of the control rice. Microwave specific energy of 525 kJ/kg‐grain is recommended for rice drying because it produces rice with desirable drying and aging properties.Significance and NoveltyThis study provides processing recommendations that can be used to select microwave parameters for rice drying, which will achieve desirable rice properties.

Technological measures to improve the environmental friendliness of alcohol industry enterprises

The article concerns technological measures to improve the environmental friendliness of food industry enterprises: in particular, aspects of processing waste from the alcohol industry with further use in agriculture (in animal feed). It is important to use methods to optimize the feeding of farm animals, allowing one to involve feed resources that do not have a harmful effect on health and productivity, while significantly reducing the consumption of grain components. This resource is dry distillery grains, which is a waste product of distillery production. Technologies of distillery bard processing include its evaporation with further drying. The main waste at the ethanol plant is whole stillage. It is centrifuged to separate thin stillage from wet grains. Thin stillage contains 5-10% of solids. For reducing energy consumption during the concentration process, it is possible to use a direct contact evaporator (bubbling evaporator). In this article, the bubbling evaporator design was developed. To justify the size of the evaporator, the temperature difference profile along the column length was determined. It is less than 1 and remains constant, which determines the high efficiency of heat transfer. The most effective parameters of the evaporation process according to moisture removal are a gas flow rate of 1.3–1.5 m3/h, air temperature of 400±15. Work results can be used in the design of scalable systems for thin stillage processing and applicable in medium-sized ethanol plants.

Substitution of various agricultural by-products improves fermentation profile and in vitro digestibility of rice straw silage

AbstractThis experiment was conducted to evaluate the impact of substituting rice straw with citrus pulp (CRP), sweet potato peels (SPP) and vines (SPV) on fermentation quality and in vitro digestibility when ensiled with or without wet brewers' grains (WBG). Seven treatments were set as follows: (i) rice straw only (control); (ii) 800 g rice straw/kg + 200 g CRP/kg (RC); (iii) 720 g rice straw/kg + 180 g CRP/kg + 100 g WBG/kg (RC+); (iv) 800 g rice straw/kg + 200 g SPP/kg (RP); (v) 720 g rice straw + 180 g SPP/kg + 100 g WBG/kg (RP+); (vi) 800 g rice straw/kg + 200 g SPV/kg (RV); (vii) 720 g rice straw/kg + 180 g SPV/kg + 100 g WBG/kg (RV+). After ensiling for 3, 7, 14, 30 and 60 days, silos were opened for fermentation profile, aerobic stability and in vitro parameter analyses. All substitution types improved fermentation quality, characterized by significantly lower pH and NH3-N content, higher lactic acid content and V-scores. WBG application promoted hetero-fermentation and significantly increased DM losses, acetic acid and ethanol contents. After 60 days of ensiling, the NDF, ADF and cellulose contents in mixed silages significantly decreased compared to control. During aerobic exposure, WBG application significantly prolonged aerobic stability. SPV substitution significantly improved in vitro digestibility of dry matter, NDF and ADF. In conclusion, the SPP substitution combined with WBG application was recommended as a result of the optimal balance of fermentation quality, aerobic stability and in vitro digestibility.

Nutritional and logarithmic fungal count of brewery spent grain in different conservation techniques and brewery factories'.

The higher moisture level (70-80%) in wet brewer's grain (WBG) poses two major difficulties when using it as a feed for different classes of animals. Firstly, transport of WBG is costly. Secondly, the rich polysaccharide and protein content and the high moisture content of WBG make it susceptible to microbial growth and spoilage. Therefore this study was planned to examine the effect of soaking, sun drying and ensiling on nutritional and fungal load dynamics of wet brewers' grain. Wet brewers' grain was collected from Meta Abo, Habesha, Dashen and Bedele breweries, Ethiopia. The sample was labeled and kept in a separate sterile bag and stored under -20°C. For soaking, 2kg sample was uniformly treated with salt (3% on dry matter basis), placed in plastic container and covered with a lead for partial aerobic condition. Wet brewers' grain (2kg) was exposed to sun drying for the consecutive three days, eight hours per day. The sample (2kg) with molasses (3% on dry matter basis) was ensiled in a plastic bottle. All samples except sun dried, were subjected to oven drying at 55°C for 72h. To evaluate insacco degradability, samples were incubated for 6, 12, 24, 48, 72 and 96h in nylon bags (6.5 × 14cm, 50μm pore size) placed in ventral sac of three cannulated Boran-Friesian steers (550 ± 15kg live weight). The samples (25g) were dissolved in 225ml of peptone water. Potato Dextrose agar medium was injected with 1ppm per each 100ml of agar with chloramphenicol and streptomycin to restrict bacterial growth. Plates were incubated aerobically at 28 ± 1°C for 3day and growing molds and yeast colonies were directly counted. The sample received from Meta Abo brewery factory had the higher (p < 0.05) acid detergent fiber, lignin and digestible organic matter but comparable dry matter (DM), ash, crude protein (CP) and neutral detergent fiber with other breweries. The minimal loss on DM and other nutrients, lower fungal, yeast and mold colony counts and the higher CP digestion kinetics was observed in ensiling techniques. If supply is not a constraint under local conditions, ensiling can be recommended as the best conservation practice.

Effects of wet brewers grains on fermentation quality and in vitro ruminal digestibility of mixed silage prepared with corn stalk, sweet potato peel and dried apple pomace in southeast China.

The effects of wet brewers grains (WBG) on fermentation quality, chemical composition and in vitro ruminal digestibility of mixed silages prepared with corn stalk, dried apple pomace and sweet potato peel were evaluated. A mixture of corn stalk, sweet potato peel and dried apple pomace (50/30/20) was ensiled with 0, 10%, 20% and 30% WBG on a fresh weight (FW) basis for 1, 3, 5, 7, 14 and 30 days respectively. The results showed that the application of WBG increased (p < 0.05) lactic acid, acetic acid and total volatile fatty acids contents, and decreased (p < 0.05) pH, dry matter, water-soluble carbohydrates content and ammonia-nitrogen/total nitrogen during ensiling. The pH in all silages was below 4.03 during ensiling. Treating with WBG increased (p < 0.05) crude protein content, and decreased (p < 0.05) neutral detergent fibre, acid detergent fibre, cellulose and hemicellulose content after 30 days of ensiling. After 72 h of incubation, cumulative gas production, potential gas production and in vitro crude protein digestibility increased (p < 0.05) with the increasing proportions of WBG. However, in vitro digestibility of dry matter and neutral detergent fibre, and metabolisable energy were similar in all silages. The 20% and 30% WBG-treated silages showed better fermentation quality and greater or higher in vitro digestibility, which were indicated by greater or higher (p < 0.05) lactic acid content, in vitro crude protein digestibility, and lower (p < 0.05) pH, ammonia-nitrogen/total nitrogen ratio as compared with the control. Therefore, ensiling agro-food by-products with at least 20% WBG were recommended for improving fermentation quality.