1. PRODUCTION OF BIOETHANOL BY
FERMENTATION OF BARLEY AND
RICE ADJUNCTS
RAMESH CHANDRA AND SUBHASH KUMAR MISHRA

2.  Bioethanol is an alcohol, made by fermentation, mostly
from carbohydrates produced in sugar or starch crops such
as corn, barley or rice.
 Ethanol can be used as a fuel in vehicles in its pure form, but
it is usually used as a gasoline additive to increase octane and
improve vehicle emissions. Another benefit over fossil fuels is the
green house gas emissions.
 Bioethanol has a number of advantages over conventional
fuels. It comes from a renewable resource
 Bioethanol is widely used in USA and Brazil as a fuel.
INTRODUCTION

3. FERMENTATION
The Fermentation is a process by which the living cell is able to
obtain energy through the breakdown of glucose and other
simple sugar molecules without requiring oxygen.
The starch and saccharifying enzymes are often derived from
malted cereal grains like barley and rice.
Fermentation processes are being extensively used in the
biotechnology, pharmaceutical, food and beverage industries.

4. YEAST
 Yeast are unicellular eukaryotic micro-organisms belonging
to kingdom Fungi,
 1,500 species, estimated to be only 1% of all fungal species.
 The yeast species Saccharomyces cerevisiae converts
carbohydrates in to alcohol and carbon dioxide
 Yeasts have recently been used to generate electricity in
microbial fuel cells, and produce ethanol for the Biofules
industry.

5. BARLEY (Hordeum vulgare )
 First cultivated grains and is now
grown widely.
 The barley corn consists of embryo,
together with an starchy endosperm,
packed with in a protective layers.
 The bold barley are used for malting.
 There are two rowed barley and six
rowed barley In India.
 Barley mainly grown in the states of
Punjab, Haryana, and Rajasthan .

6. ADJUNCTS
 Any carbohydrate source other than malted barley which
contributes sugars to the wort.
 They are less expensive extract than malt and they impart
desirable characteristics to the product.
 Some adjuncts enhance head formation and retention. Solid
adjuncts such as Rice, which must be added to the mash tun to
convert the starch into simple sugars which is utilized by yeast
during fermentation.
 Liquid syrups, on the other hand, are designed to be added
directly to the kettle.

7. MATERIAL AND METHODS
MALTING BARLEY
WATER MILLING
MASHING
LAUTERING
BOILING
YEAST FERMENTATION
DISTILLATION
FILTRAION

8. Bioethanol production
 In Malting the grains are made ready for ethanol production.
There are three steps in malting-
 Steeping: the Barley are allowed to soak in a vat of water for
40 hours..
 Germination: spreading out the Barley on a flat surface for
around 5 day to allow the starches in the grains to break down
into shorter lengths. After this process, the grains are now called
green malt.
Killing : The green malt goes into a killing, gradually turning
into high temperature to allow the malt to dry.

9.  Milling is done for the grains to absorb water and to be able to
extract sugars.
 Mashing convert the starches released during malting into
sugars.
 The milled grain is transferred into a mash tun which is a large
vessel filled with hot water to create a cereal mash.
 Lautering: the left over sugar is then strained through the
bottom of the mash.

10.  Lautering separates the liquid
containing the sugar extracted during
mashing from the grains.
At this point the liquid is called wort,
and it is now time for the boiling
process.
After the boiling process, the wort is
moved into a heat exchanger where it
cools down to a temperature
appropriate for fermentation.
The wort is moved into a
fermentation tank and then is added
with yeast to start the fermentation
process.

11. Then the sugars are turned into alcohol and carbon dioxide.
The ethanol, which is produced from the fermentation process,
still contains a significant quantity of water, which must be
removed. This is achieved by using the fractional distillation
process.
The distillation process works by boiling the water and ethanol
mixture. Since ethanol has a lower boiling point (78.3C)
compared to that of water (100C), the ethanol turns into the
vapour state before the water and can be condensed and
separated.
 filtered the ethanol.

12. RESULT
Wort analysis
The result of quality assessment of wort for pH
SAMPLE PH
Process water 7.02
Mash kettle
[MK]
I 5.54
II 5.55
III 5.54
IV 5.56
V 5.54
The wort is slightly acidic, the maximum pH of wort is 5.56 and minimum
pH 5.54 was found.

13. Specific gravity and pH at different stages
Wortkettle(WK)
SAMPLE Before boiling After boiling Last run
PH Sp.Gv. pH Sp. Gv. Sp. Gv.
I 5.41 1.046 5.24 1.060 1.009
II 5.39 1.047 5.31 1.044 1.009
III 5.41 1.046 5.29 1.061 1.009
IV 5.42 1.046 5.29 1.054 1.009
V 5.40 1.044 5.24 1.059 1.008
The pH of wort is slightly reduced after boiling in all samples where as
specific gravity is increased in most of the samples after boiling.

14. Temperature of wort
Steps Temperature Duration
(min.)
Rest time
(min.)Initial Final
Mash in 42˚c ….. .... ….
Ist step 42˚c 50˚c 10 30
IInd step 50˚c 64˚c 20 30
IIIrd step 64˚c 71˚c 10 30
IVth step 71˚c 77˚c 05 ….
During mashing temperature of wort was increased

15. Analysis of bioethanol at fermentation stage
Parameter UT 1 UT 2 UT 3 UT 4 UT 5
Ph 5.50 5.52 5.50 5.52 5.51
Alcohol 44.5 41.6 41.2 54.4 44.1
Primary Gravity 1.021 1.002 1.001 1.002 1.021
Original Gravity 1.067 1.069 1.023 1.069 1.067
R.E.(Real extract) 1.014 1.010 1.170 1.010 1.014
Cell count 2000 2500 2400 2600 3000
At fermentation stages alcohol%, gravity and pH varied slightly in different
tanks, where as cell count vary considerably. The maximum pH 5.54 and
alcohol% 54.4 were found in tank 4 , where as the cell count was 3000 in tank 5
and 2000 in tank respectively.

16. Parameter UT 1 UT 2 UT 3 UT 4 UT 5
CO2 (in %) 2.90 2.92 2.90 2.90 2.90
Alcohol (in
% ) 42.20 43.52 45.40 47.02 51.20
pH 5.3 5.5 5.3 4.3 4.3
Primary
gravity 1.005 1.005 1.005 1.005 1.005
Original
gravity 1.057 1.057 1.057 1.057 1.057
D.O.
26ppb 26ppb 28ppb 30ppb
29ppb
Revelation of filtered ethanol
After distillation the alcohol % was reduces from 54.4 to 51.2 the
remaining parameter like co2, pH, Gravity, were same in final Bioethanol
product. The DO varied from 26 to 30 ppb in the final product.

17. CONCLUSION
 This study also demonstrates that “raw starch hydrolysis” as a
new technology in the ethanol industry to convert barley starch to
ethanol is comparable to the conventional jet-cooking process.
 This study also indicates that the DDGS( distiller’s Dried
Grain and soluble) from barley varieties is a good source for
valuable coproducts and is better than conventional DDGS for
vitro energy digestibility. Identification of new and higher-value
coproducts will help to improve long-term economic viability of
the fuel ethanol industry.
 Production of ethanol from barley may improve energy
availability, decrease air pollution and diminish atmospheric CO2

18. THANK YOUTHANK YOU