Comparing Fermentation And Hydration As Methods On Producing Ethanol

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The investigation stage of this report will focus on comparing fermentation and hydration as methods on producing ethanol. The report will detail each method on their physical production, hazards, environmental impacts and global production. From this the author will gain a clear understanding on each key area and then form a solid and justified opinion on which is the most effective method of producing ethanol. The investigation stage of this report will focus on comparing fermentation and hydration as methods on producing ethanol. The report will detail each method on their physical production, hazards, environmental impacts and global production. From this the author will gain a clear understanding on each key area and then form a…show more content…
The feedstock (food crops) varies depending on geographical location and climate; in the United States they use corn kernels but in Brazil they use sugar cane. Dry milling consist on 3 main stages which are milling, liquefaction & saccharification and fermentation (cropenergies, n.d.). This method of production does not produce a high concentration of ethanol which will discussed at a later stage in the report. Although not present on all dry milling plants, distillation and drying stages can be incorporated into the dry milling process to produce a more concentrated batch of ethanol. The milling stage involves the corn kernels being broken down, reducing the average particle size and maximising the area of exposed starch molecules. Reducing the average particle size is imperative because larger particles absorb water less easily than small molecules. Therefore, the smaller the particles, the greater the water absorption which results in more efficient saccharification and fermentation (Onuki). This is done by feeding the corn into a hammer mill. (Onuki) The corn kernels enter through the top of the hammer mill and fall into the hammer chamber. There the corn kernels are crushed, shredded and grinded through a series of mechanisms working simultaneously in order to average particle size and maximise the area of the exposed starch molecules. Hammers rotating at very high speed repeatedly strike

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