Synopsis of Alcohol production

SYNOPSIS

“Condition Optimization & Process Development for

Alcohol Production from Broken Rice”

SYNOPSIS OF THESIS PROBLEM OF POST- GRADUATE STUDENT

M. TECH. (AGRIL. ENGG.)

Submitted by

OM PRAKASH SURYAWANSHI

Department of Agricultural Processing and Food Engineering

Faculty of Agricultural Engineering

Indira Gandhi Krishi Vishwavidyalaya, Raipur (C. G.)

2014

Indira Gandhi Krishi Vishwavidyalaya Raipur,

Chhattisgarh

PROGRAMME OF WORK FOR POST-GRADUATE STUDIES

To,

The Director of Instructions

I. G. K. V., Raipur

The committee in-charge of work of Mr.Om Prakash Suryawanshi admitted to

M. Tech. (Agricultural Engineering) in the Faculty of Agricultural Engineering,

Department of Agricultural Processing and Food Engineering majoring in First

Semester 2013-2014 after a conference with him, submit the following statement and

recommendations:-

Field of investigation for thesis:



ACADEMIC QUALIFICATION

Degree Year of

Passing Division

Aggregate

% of marks Institution Major Subject

HSC

2006

1st

68.66

Govt. High. Secondary

School Saragaon(C.G)

English, Hindi,

Science, Maths,

Social Science

HSSC

2008

1st

64.66

Govt. High. secondary

school Saragaon (C.G)

English, Hindi,

Physics,

Chemistry, Maths

B. Tech.

(Agril.

Engg.)

2013

2and

6.769/10

(OGPA)

B.R.S.M. College of

Agril. Engg. & Tech.

Mungeli, I.G.K.V.

Raipur (C. G.)

All subjects of

Agril. Engg..

(4th

Dean Syllabi)

M. Tech.

(Agril.

Engg.)

Continue

-

-

F.A.E., I. G. K. V.,

Raipur (C.G.)

All subjects of

Processing and

Food Engineering

Course to be completed by the student to meet post-graduation requirements

Classification of

courses

Course No. Title of the course Credits

(i) Major courses

1 PFE-501 Transport Phenomena in Food Processing 3 (2+1)

2 PFE-502 Engineering Properties of Biological

Materials

3 (2+1)

3 PFE-503 Advanced Food Process Engineering 3 (2+1)

4 PFE-504 Unit Operations in Food Process

Engineering

3 (2+1)

5 PFE-505 Energy management in Food Processing

Industries

3(2+1)

6 PFE-506 Processing of Cereals, Pulses and Oilseeds 3(2+1)

7 PFE-507 Food Processing Equipment and Plant

Design

3 (2+1)

8 PFE-591 Master’s Seminar 1(0+1)

9 PFE-595 Industry/Institute Training NC

10 PFE-599 Master’s Research 20

(ii) Minor courses

1 CE-506 Similitude in Engineering 3 (2+1)

2. EE-501 Applied Instrumentation 3 (2+1)

3. CE-603 Design of Bins and Silos 3 (2+1)

(iii) Supportive courses

1 PFE-515 Biochemical and Process Engineering 3(2+1)

2 CSE-501 Computer Graphics 3(2+1)

(iv) Compulsory Noncredit courses

1 PGS-501 Library and information services 1(0+1)

2 PGS-502 Technical Writing and Communications

Skills

1(0+1)

3 PGS-503 Intellectual Property and Its Management

in Agriculture

1(1+0)

4 PGS-504 Basic Concepts in Laboratory Techniques 1(0+1)

5 PGS-505 Agricultural Research, Research Ethics and

Rural Development Programmes

1(1+0)

6 PGS-506 Disaster Management 1(0+1)

ADDITIONAL INFORMATION

Name : Om Prakash Suryawanshi

Father’s name : Shri Sita Ram

Date of birth : 01/07/1988

Nationality : Indian

Permanent Address : Vill.-Saragaon, ward no. 10,

P.O. - Saragaon Tah. : - Champa, Dist.-Janjgir-Champa

Chhattisgarh- 495686

E-mail ID : [email protected]

ADVISORY COMMITTEE

Major Advisor and Chairman Members

Dr. D. Khokhar

Scientist AICRP on PHT

Department of APFE

Faculty of Agricultural Engineering,

I.G.K.V., Raipur (C.G.)

Dr. S. Patel…………………….

Dr. A. K. Geda............................

Dr. R. K. Naik………………....

Dr. R. R. Saxsena……………..

Forwarded in triplicate, to the Director of Instructions, I.G.K.V., Raipur for approval

Head of the Department

(Agricultural Processing and Food Engineering)

Dean


I.G.K.V. Raipur (C.G)

DIRECTOR OF INSTRUCTION

I.G.K.V., RAIPUR (C.G.)

Approved / not approved and returned

CERTIFICATE

This is to certify that in accordance with Regulation No. 16.02 of IGKV

Academic Regulations for Master Degree Program Mr. Om Prakash Suryawanshi ID

No. :- 220113005 has delivered a synopsis seminar on his research work of M. Tech

(Agrill. Engg.) entitled “Condition Optimization & Process Development for Alcohol

Production from Broken Rice” on 4th

January 2014 in presence of all members of

advisory committee and teachers of the department of the Agricultural Processing and

Food Engineering. Suggestions, if any, have been fully incorporated in the synopsis.

Date:-

Major Advisor and Chairman

Dr. D. Khokhar


Department of APFE





Indira Gandhi Krishi Vishwavidyalaya

Raipur (C.G.)

SYNOPSIS OF THESIS PROBLEM OF POST- GRADUATE STUDENT

M. TECH. (AGRIL. ENGG.)

Name Of student : Om Prakash Suryawanshi

I. D. No. : 220113005

Permanent Address : Vill.-Saragaon, ward no. 10,

P.O. - Saragaon Tah. : - Champa, Dist.-

Janjgir-Champa Chhattisgarh- 495686

Semester and year of admission : First Semester, September, 2013-14

Major subject : Agricultural Processing and Food Engineering

Major Advisor : Dr. D. Khokhar


Department of APFE



Title of the research problem



INTRODUCTION

Rice (Oryza sativa L.) a native to South-east Asia is one of the leading food crops

of the world and is second only to wheat in terms of annual production for food use. It is

the main staple food for about 60 per cent of the world’s population. Rice is

predominantly an Asian crop, 95 per cent of it is being produced and consumed in the

South-east Asian countries extending from Indo-Pakistan sub-continent to Japan. Rice is

the most important crop of India. India has the largest area under rice in the world and

ranks second in production after China. It is grown in India under diverse agro-climatic

conditions including irrigated, planed and lowland conditions. In India, rice is grown in

an area of 449.72 lakh hectares, with a production of 905.5 lakh tonnes. India is the

second largest exporter of rice and the export being 67.66 lakh tonnes in the last year

(Anonymous, 2003).It has been found that there is increase in the production from

Chhattisgarh. According to a survey it has been found that in the year of 2010-11 from

the area of 3.7 million hectare, the production is 6.16 million tonnes and in the year of

2011-12 from area of 3.77 million hectare the production is 8.58 million tones.

Summer session rice is grown in large area of Chhattisgarh and it is known that

this type of rice has higher broken percentage on milling in comparison to kharif grown

rice. If harvested paddy is not processed properly in time spoilage changes occur mainly

due to microorganisms, causing deterioration in quality of rice. The microbial infection

converts part or whole of the gelatinized translucent kernel to opaque chalky rice, which

broke upon milling.There may be toxin production due to infection by microbes.

Sometimes the rice becomes unfit for human consumption or it is used for animal

feeding. The broken rice obtained during milling has a value of (half to one-third) less

than whole rice. To reduce the losses, the rice which has less market value or unfit for

human consumption can be utilized for making value added products. The value added

product enhance the profitability. Value added products may play significant role in

income generation to the farmers. By diversifying into theindustry of value added

products, people are able to supplement their existing income andeven sustain their lives

fully on the generated income.

Starch is the major constituent of rice and makes up to 90 per cent of rice in

dryweight. The starch finds its application in food, pharmaceutical, textile, paper

industries for the production of maltose, dextrose, glucose syrups etc. One may consider

the utilization ofrice in biomass formation, saccharification, alcoholic and acetic

fermentation.

Considering all the above points, the present investigation will be undertaken with

broken rice of summer grown cultivars with acid hydrolysis, enzymatic pretreatments and

standard strain for alcohol production with the following objectives.

Objectives:-

1. To optimize the conditions for pre-treatment.

2. To optimize the conditions for fermentation.

3. To analyze the fermented product.

REVIEW OF LITERATURE:-

Alcohol making from grape and other fruits is an age old practice but exploring

the possibility of alcohol making from rice is yet to be achieved. Rice, barley, corn, wheat

and sorghum are the main cereals used for preparation of alcoholic beverages. The details

of literature reviewed are summarized below.

Coronel et al. (1981) reported factors affecting the production of rice alcohol

using anisolate of Aspergillusoryzae. From 40 mold isolates A. oryzae was selected for

hydrolysis and they reported the optimum factors for rice alcohol fermentation. Zhang

(1982) used pure culture of Aspergillusoryzae for saccharification of rice in preparation of

Fangshaojiu (Rice alcohol).

Hansen (1983) treated finely ground rice from broken milled grains with α-

amylase from A. oryzae to produce a rice flour with 25 per cent protein compared to 8 per

cent in starting material, a total sugar content of 37 per cent mainly dextrins. Optimal

conditions for saccharification reported by Lee et al. (1984) were pectin depolymerase,

pH 4.5, 45°C for 2hours, α-amylase, pH 6.0, 60°C, 1 hour; and glucoamylase, pH 3.5,

60°C, 1 hour. Degrees of saccharification were 82, 90.5 and 84.5 per cent for uncooked

tapioca, rice and sweet potato respectively. They also noticed efficient saccharification by

treatment with 5 per cent sulphuric acid at 60°C for 12 hours.

Chen and Chang (1984) obtained glucose yield of 90.8±3.6% based on starch

under the optimum conditions: -amylase, 10.12%, rice flour – 20%, temperature, 96°C,

time, 90 minutes and the final high fructose syrup contained 50 per cent glucose, 42 per

cent fructose and 3 per cent maltose. Primary hydrolysis of rice flour with novo bacterial

amylase gave 94.6 per cent yield and dextrose equivalent of 27.8; secondary hydrolysis

with novo glucoamylase gave 87.5 per cent yield, dextrose equivalent 95.3 and syrup had

brix of 19° (Benvides et al., 1985).

Brooks and Griffin (1987) obtained maximum reducing sugar concentrations for

both long and short grain varieties of rice at 70°C, while liquefied starch yields were

highest at 80- 90°C and 90°C for the short and long grain, respectively. Saccharification

efficiencies of 90.13 to 90.20 per cent were observed after 24 to 48 hrs. of batch

fermentation at 10 per cent inoculum level by Bugarin et al. (1987) when amylolytic

mold Aspergillusawamori (NRRL 3112) was used. Kahlon and Chaudhary (1988)

compared the rate of hydrolysis of water hyacinth with acid (H2SO4 at 15 lb. and 15 min.)

and enzyme (cellulose) and obtained maximum hydrolysis of 25.13 per cent with enzyme.

Fox and Robyt (1992) reported about the modification of starch granules by

hydrolysis with hydrochloric acid at 0.36 per cent and 6 per cent concentration at 25°C

temperature. The average degree of polymerization dropped rapidly for starch treated

with 0.36 per cent acid and reached a limiting value within 24 hrs. and for the treatment

with 6 per cent acid. The limiting value reached between 30 and 75 hours respectively.

Rice alcohol brewing with sprouting rice and sprouting rice infected with

Aspergillusoryzae was studied by Teramoto et al. (1993). Corn cob hemi-cellulose was

pretreated with hydrochloric acid (2%), hydrolysis at 100°C for 2 hrs. after it was

subjected to ammonia treatment. The original lignin content of corn cob was reduced

from 0.08 g/g to 0.01 g /g after ammonia treatment (Cao et al., 1996).

Keating et al. (1998) reported that α-amylase of Bacillus coagulans was a

scarifying α-amylase which hydrolyzes the disaccharide maltose and maximum starch

saccharification occurs at pH 6.0. Acid hydrolysis of starch from eight rice varieties of

differing amylase content and gelatinization temperature in 1ml hydrochloric acid at 50°C

and 35 per cent solids for 78 hours was reported by Escalante (1999). Lee et al. (2000)

achieved 82 per cent hydrolysis of cellulose and near total deploymerization of xylose to

yield a solution of 4 per cent sugar by pretreatment of cellulosic biomass with 0.8 per cent

sulphuric acid.

Shiva et al. (2001) compared acid hydrolysis (HCl) and enzyme (amylase and

amyloglucosidase) pretreatment methods for starchy substrates and recorded maximum

extraction of sugar (0.38 g/g of sample) by enzyme hydrolysis as compared to acid

hydrolysis. Starch is the major storage product of many economically important crops

like wheat, rice, maize, tapioca and potato and in past decades, we have seen a shift from

the acid hydrolysis of starch to the use of starch converting enzymes in the production of

malto-dextrin, modified starches or glucose and fructose syrups. Currently, these enzymes

comprise about 30 per cent of world’s enzyme production (Maarelet al., 2002).

Alcohol production from starch by mixed cultures of Aspergillusawamori and

immobilized Saccharomyces cerevisiae at different agitation speeds were reported by

Farid et al. (2002). Slominska et al. (2003) studied the application of Termamyl 120 L

(0.1%) and Dextrozyme E (0.1%) for hydrolysis and indicated that raw potato starch

gives hydrolysate with lower only by 9 dextrose equivalent than hydrolysate obtained by

traditional two step hydrolysis of gelatinized starch. Satyanarayana et al. (2004) reported

that glucoamylase was optimally active at pH 7.0 and 60°C, amylopullalanase and alpha

amylase exhibited optima at pH 7.0 and 100°C and saccarified starch efficiently.

From 40 mold isolates Aspergillusoryzae was selected for hydrolysis and the

optimum factors for rice alcohol fermentation were temperature, 25°C, steeping time, 1-2

hrs, age of mold starter, 3-6 days, duration of incubation, 2 weeks. Raminal rice variety

gave the highest yield of 13.32 per cent alcohol among 14 varieties of rice tested for

alcohol making (Coronel et al., 1981). Zhang (1982) reported about production of

Fangshaojiu (rice alcohol) using improved koji making and yeast culture. They selected

Aspergillusoryzae strains and Saccharomyces shao-hsing1008, Saccharomyces fragrans

A-15, S4-652 etc. and fermentation was carried out after saccharification. They observed

that quality of rice alcohol produced by the new process was stable compared to previous

method and it shortened manufacturing time and lowered costs.

TECHNICAL PROGRAMME WORK:-

(Including location of place of work, facilities available etc.)

The experiment will be carried out at the department of Agricultural Processing

and Food Engineering,Faculty of Agricultural Engineering & Technology, Indira Gandhi

Krishi Vishwavidyalaya, Raipur (C.G.), to study about the condition optimization &

process development for alcohol production from broken rice of summer grown cultivars.

The experiments will be conducted by following procedure.

1. Procurement & maintenance of cultures

Culture strain will be procured from the national repository. Cultures will be

maintained & grown on standard media.

2. Preparation of the substrate

A known quantity of rice will be cooked separately and mashed. Further, some of the

mashed substrate will be weighed separately and volume will be made with some quantity

of distilled water for hydrolysis of fermentable sugars.

a. Acid pretreatment

The mashed substrate will be pretreated with acid at different concentrations viz.,

0.5, 1.0 and 2.0 per cent and will be kept at different incubation periods viz., 2, 4, 8, 16

and 24 hours for hydrolysis of fermentable sugars.

b. Amylase pretreatment

Commercial α-amylase enzyme at different concentrations viz., 0.1, 0.2, 0.5, 1.0,

1.5 and about 2 per cent will be prepared and added to the mashed substrate for

saccharification.

c. Analysis of hydrolyzed product

In this the hydrolyzed products will be analyzed for reducing sugars, total sugar

and remaining starch content.

3. Optimization for fermentation

After the substrate preparation and pretreatment the hydrolyzed products will carried

out to perform the process of fermentation under the appropriate conditions.

a. Optimization of substrate concentration

The prepared substrate will be diluted with distilled water at different

concentrations before fermentation.

b. Optimization of temperature & pH

Pretreated substrate will be kept for incubation at different temperature and

different pH for ethanol production.

4. Analysis of Fermented product

Fermented product will be analyzed as per standard methods.

Collaboration with other college:

1. Department of Plant physiology, Agril. Biochemistry, Medicinal & Aromatic

Plants college of Agriculture Raipur.

2. School of studies on life sciences, Pt Ravi Shankar Shukla University Raipur

Chhattisgarh.

REFERENCES:-

BENVIDES, Q. M., CABRERA, L. J. A. AND ZAPATA, M. L. E., 1985, Preparation of

glucosefrom rice flour by enzymic hydrolysis. Technologia, 26 : 9-21.

BROOKS, J. R. AND GRIFFIN, V. K., 1987, Liquefaction of rice starch from milled rice

flour using heat stable alpha-amylase. Journal of Food Science, 52(3) : 712-714.

BUGARIN, R. B., ALBA, D. M. AND Del ROSARIO, E. J., 1987, Two stage process of

ethanolproduction from sweet potato flour and rice bran using Aspergillus

awamoriand immobilized yeast. Philippine Journal of Science, 116(2) : 205-

217.

CAO, N. J., KRISHNAN, M. S., DU, J. X., GONG, C. S., HO, N. W. Y., CHEN, Z. D.

ANDTSAO, G. T., 1996, Ethanol production from corn cob pretreated by

ammoniasteeping process using genetically engineered yeast. Biotechnology

Letters,18 : 1013-1018.

CHEN, W. P. AND CHANG, Y. C., 1984, Production of high fructose rice syrup and

high protein rice flour from broken rice. Journal of Science of Food and

Agriculture, 35(10): 1128-1135.

CORONEL, L. M., VELASQUEZ, A. O. AND CASTILLO, M. C., 1981, some factors

affecting the production of rice alcohol using an isolate of Aspergillusoryzae.

Philippine Journal of Science, 110(1/2) : 1-9.

DIRECTORATE OF RICE DEVELOPMENTGOVERNMENT OF INDIA MINISTRY

OF AGRICULTURE (DEPTT. OF AGRI. & CO-OPERATION) 250 – A,

PATLIPUTRA COLONY, PATNA-800 013 (BIHAR)

ESCALANTE, L. V., 1999, Litner starch from rice as fat replacer. M. Sc. (Agri.) Thesis,

FARID, M. A., El, E. H. A. AND El-D, AMN, 2002, Alcohol production from starch by

mixed cultures of Aspergillusawamoriand immobilized Saccharomyces

cerevisiaeat different agitation speeds. Journal of Basic Microbiology, 42(3):

162-171.

FOX, J. D. AND ROBYT, J. F., 1992, Modification of starch granules by hydrolysis with

hydrochloric acid in various alcohols and the formation of new limit dextrins.

Carbohydrate Research, 227 : 163-170.

HANSEN, L. P., 1983, The potential of high protein rice flour and its by products to

increase the nutritional well being of young children in rice eating countries.

KAHLON, S. S. AND CHAUDHARY, N., 1988, Production of ethanol by scarification

ofsawdust. Journal of Research, 25 : 237-249.

KEATING, L., KELLY, C. AND FOGARTY, W., 1998, Mechanism of action and the

substrate dependent pH maximum shift of alpha-amylase of Bacillus coagulans.

Carbohydrate Research, 309(4) : 311-318.

LEE, S. W., 1984, Hankuk Sikpum Munhwasa, Korean Dietary Culture, Kyomunsa,

Seoul,Korea, pp. 186-192.

MAAREL, M., VEEN, B., UITDEHAAG, J. C. M., LEEMHUIS, H. AND IJKHUIZEN,

L., 2002, Properties and applications of starch converting enzymes of the

alphaamylase family. Journal of Biotechnology, 94(2): 137-155.

SATYANARAYANA, T., NOORWEZ, S. M., KUMAR, S., RAO, J. L. U. M.,

EZHILVANNAN,M., KAUR, P. AND LITTLECHILD, J., 2004, Development

of an ideal starchsaccharification process using amylolytic enzymes from

thermophiles.Biochemical Society Transactions, 32(2) : 276-278.

SHIVA, C. A., HAMDAPURKAR, S. K. AND WALKTE, P. S., 2001, A study on

biochemical conversion of agricultural starchy wastes into glucose syrup. In:

Proceedings of the 42 Annual Conference of Association of Microbiologists of

India, held at Gulbarga University, November 9-11, p. 72.

SLOMINSKA, L., KLISOWSKA, M. AND GRZESKOWIAK, A., 2003, Degradation of

starchgranules by amylases. Journal of Food Science and Technology, 6(2) :

321-323.

TERAMOTO, Y., OKAMOTO, K., KAYASHIMA, S. AND UEDA, S., 1993, Rice wine

brewingwith sprouting rice and barley malt. Journal of Fermentation

andBioengineering, 75 : 460-462.

ZHANG X., 1982, Production of Fangshaojiu (rice wine) using improved kojimaking and

yeastculture. Food and Fermentation Industries No. 1, pp. 32-39.

ADVISORY COMMITTEE

Major Advisor and Chairman Members

Dr. D. Khokhar


Department of APFE

Faculty of Agriculture Engineering,


Dr. S. Patel…………………….

Dr. A. K. Geda............................

Dr. R. K. Naik……………….....

Dr. R. R. Saxsena……………..

Forwarded in triplicate, to the Director of Instructions, I.G.K.V., Raipur for approval



Dean


I.G.K.V. Raipur (C.G)

DIRECTOR OF INSTRUCTION I.G.K.V., RAIPUR (C.G.)

Approved / not approved and returned

Rice

Steeping

Cooking

Cool, add water

Hydrolyze

Squeeze out the liquid

Add starter culture

Fermentation

Filtration

Analysis of fermented product

Synopsis of Alcohol production

Food

Transcript of Synopsis of Alcohol production