Modeling the Fourier transform near infrared spectra of unreacted starch in corn for monitoring applications
Plumier, Benjamin
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https://hdl.handle.net/2142/45284
Description
Title
Modeling the Fourier transform near infrared spectra of unreacted starch in corn for monitoring applications
Author(s)
Plumier, Benjamin
Issue Date
2013-08-22T16:34:40Z
Director of Research (if dissertation) or Advisor (if thesis)
Danao, Mary-Grace C.
Department of Study
Engineering Administration
Discipline
Agricultural & Biological Engr
Degree Granting Institution
University of Illinois at Urbana-Champaign
Degree Name
M.S.
Degree Level
Thesis
Keyword(s)
Unreacted Starch
Fourier transform near infrared
spectroscopy (FT-NIR)
Corn
Dry Grind Ethanol
Abstract
The dry grind ethanol process is an important part of the renewable biofuels industry. In this process corn must be stored and used throughout the year. Corn quality changes, in terms of unreacted starch content, in the dry grind process have not been extensively studied, although they impact the efficiency of bioconversion to ethanol and its coproducts. The goal of this research was to monitor changes in unreacted starch content in corn stored for 5 to 12 months under the following conditions: (1) ambient outdoor temperatures of -10oC to 35°C; (2) refrigerated temperature of 1°C; and (3) room temperature of 20°C. In addition, a high throughput assay based on the Fourier transform near infrared spectra of starch blends and corn flour was developed to predict unreacted starch contents in corn.
Results of the study showed unreacted starch content in corn increased during the first four weeks after harvest, then decreased until 10 to 15 weeks, and finally increased for the remainder of the 5 to 12 months in storage. Unreacted starch content was found to be strongly correlated (r = 0.744) with storage time and mildly correlated (r = 0.555) with storage temperature at the temperatures used in this study. Partial least squares regression models for blends of native and resistant starches and ground corn, dried and un-dried, were created with RPD values of 7.28, 2.07, and 2.16, respectively, which may be used for rough screening of blends and flours.
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