Fermentation Vacuum Stripping for Ethanol Inhibition Control

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Solution Overview

Problem

Conventional dry grind ethanol production methods face limitations in yeast productivity due to high glucose concentrations and ethanol inhibition, especially at higher solids content, leading to reduced fermentation efficiency and increased costs.

Innovation Solution

The method involves subjecting a high solids composition to granular starch hydrolyzing enzyme (GSHE) under reduced pressure conditions, eliminating the need for liquefaction and jet cooking, and applying vacuum stripping to selectively remove ethanol and water, thereby maintaining lower glucose concentrations and reducing ethanol inhibition.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Productivity

If higher solids content is used in fermentation, then ethanol concentration and productivity are improved, but ethanol inhibition and fermentation efficiency deteriorate

Engineering Contradiction:

Improveethanol productivityVSAvoidethanol inhibition

Core Design Contradiction:

ProductivityVSObject-affected harmful factors

Solution Approach 1:

The patent applies vacuum stripping to extract and remove ethanol from the fermentation broth in real-time. By applying reduced pressure (vacuum) to the fermentation system, ethanol vapor is stripped from the liquid phase and condensed separately, preventing ethanol accumulation to inhibitory levels while maintaining high solids content fermentation

Inventive Principle:

Principle #2Taking out (Extraction)

Solution Approach 2:

The patent changes the pressure parameter of the fermentation system by applying vacuum (reduced pressure). This parameter change enables continuous ethanol removal through vacuum stripping, allowing the system to operate at higher solids content without ethanol inhibition, thus improving productivity while controlling the harmful effect

Inventive Principle:

Principle #35Parameter changes

2Object-affected harmful factors

If vacuum stripping is applied continuously, then ethanol inhibition is reduced, but energy consumption and operational complexity increase

Engineering Contradiction:

Improveethanol inhibitionVSAvoidvacuum energy consumption

Core Design Contradiction:

Object-affected harmful factorsVSUse of energy by moving object

Solution Approach 1:

The patent implements periodic vacuum stripping cycles rather than continuous operation. The vacuum is applied at specific intervals during fermentation to remove accumulated ethanol, then released to allow normal fermentation to proceed. This periodic approach maintains ethanol inhibition control while significantly reducing vacuum system operation time and energy consumption compared to continuous stripping

Inventive Principle:

Principle #19Periodic action

3Quantity of substance

If granular starch hydrolyzing enzyme is used at high rates, then glucose concentration is controlled, but enzyme cost increases

Engineering Contradiction:

Improveglucose concentrationVSAvoidenzyme cost

Core Design Contradiction:

Quantity of substanceVSEase of manufacture

Solution Approach 1:

The patent utilizes the natural enzymatic activity present in the fermentation system itself. By employing granular starch hydrolyzing enzyme at optimized rates and allowing the enzyme to work in-situ during fermentation, the system self-regulates glucose release from starch, avoiding the need for external glucose addition or excessive enzyme dosing, thus controlling glucose concentration while managing enzyme cost

Inventive Principle:

Principle #25Self-service

Applied Scientific Principles

This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.

Function Achieved in This Case

This approach enhances yeast productivity, improves ethanol yield, and reduces capital and operating costs by allowing higher solids fermentations without the need for dewatering, while maintaining ethanol concentrations below inhibitory levels, thus optimizing fermentation efficiency.

Implementation Method 1

subjecting a high solids composition to granular starch hydrolyzing enzyme

Methodology Applied

Scientific EffectEnzymatic hydrolysis: Hydrolysis

Implementation Method 2

applying vacuum stripping to selectively remove ethanol and water

Methodology Applied

Scientific EffectVacuum stripping: Vacuum Distillation

Implementation Method 3

subjecting a fermenting high solids composition to granular starch hydrolyzing enzyme under reduced pressure

Methodology Applied

Scientific EffectEvaporation under reduced pressure: Evaporation

Data Source

PatentUS8173390B2Method for facilitating fermentation of high solids compositions

Publication Date: 2012.05.08 THE BOARD OF TRUSTEES OF THE UNIV OF ILLINOIS

AI summary

The present invention features a method for facilitating the fermentation of a high solids composition. The method involves subjecting the high solids composition to granular starch hydrolyzing enzyme during the fermentation process to provide a steady source of glucose. Moreover, the instant method is carried out under reduced pressure to selectively remove volatile components such as ethanol and water from the fermentation vessel.