Physical and chemical properties of whole stillage, thin stillage and syrup
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Since 1905, the Department of Agricultural Engineering, now the Department of Agricultural and Biosystems Engineering (ABE), has been a leader in providing engineering solutions to agricultural problems in the United States and the world. The department’s original mission was to mechanize agriculture. That mission has evolved to encompass a global view of the entire food production system–the wise management of natural resources in the production, processing, storage, handling, and use of food fiber and other biological products.
History
In 1905 Agricultural Engineering was recognized as a subdivision of the Department of Agronomy, and in 1907 it was recognized as a unique department. It was renamed the Department of Agricultural and Biosystems Engineering in 1990. The department merged with the Department of Industrial Education and Technology in 2004.
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1905–present
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- Department of Agricultural Engineering (1907–1990)
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- College of Agriculture and Life Sciences (parent college)
- College of Engineering (parent college)
- Department of Industrial Education and Technology, (merged, 2004)
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Abstract
The production of bio-based ethanol has been one of the fastest growing industries in the U.S. during the last decade. The generated co-products are currently fed to livestock. Whole stillage, thin stillage, and condensed distillers syrup are the major upstream materials used to produce coproduct feeds. The storability of whole stillage, thin stillage and syrup influences the economic and energetic balances of fuel ethanol production. But there are few investigations of the shelf life for those products, or how to measure these quantities. The objectives of this research were to test physical and chemical properties of whole stillage, thin stillage, and syrup, and determine storability and allowable shelf life for these materials as influenced by storage temperature levels. Using standard laboratory methods, several properties were determined, including moisture content, water activity, thermal properties (conductivity, resistivity, volumetric heat capacity, and diffusivity), color, crude protein, crude fat, crude fiber and CO2 production.
Comments
This proceeding is from 2015 ASABE Annual International Meeting, Paper No. 52184612, pages 1-18 (doi: 10.13031/aim.2052184612). St. Joseph, Mich.: ASABE. Posted with permission.