OPTIMAL GRINDING DISPERSION IN THE PROCESSING OF GRAIN WASTE
Keywords:
Wheat grinding; degree of grinding; fractional composition; wort; saccharification; fermentation; mash; alcohol yield; impurities; protein fraction; starch degradation; clarified wort; ethanol production.Abstract
This article examines the influence of different wheat grinding degrees on fractional composition during alcohol production, as well as on the quality parameters of fermented wort and impurity formation. By applying a centrifugal method, the proportions of fractions were identified in the initial, saccharified, and fermented stages of the wort. Reduction in particle size promoted the formation of an additional protein-rich fraction and decreased the share of the liquid fraction. The study revealed that the use of clarified wort together with fine grinding increased alcohol yield (up to 7.7%) while lowering the amount of undissolved starch and by-products. In addition, combined grinding decreased impurity content by 15–20% and enhanced fermentation efficiency. The obtained results confirm that optimization of grinding degree is an effective way to improve alcohol production quality.
