Physical Properties of Moist, Fermented Corn Kernels
A novel approach to producing corn stover biomass feedstock has been investigated. In this approach, corn grain and stover are co-harvested at moisture contents much less than typical corn silage. The grain and stover are conserved together by anaerobic storage and fermentation and then separated be...
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Veröffentlicht in: | Processes 2023-04, Vol.11 (5), p.1351 |
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description | A novel approach to producing corn stover biomass feedstock has been investigated. In this approach, corn grain and stover are co-harvested at moisture contents much less than typical corn silage. The grain and stover are conserved together by anaerobic storage and fermentation and then separated before end use. When separated from the stover, the moist, fermented grain had physical characteristics that differ from typical low-moisture, unfermented grain. A comprehensive study was conducted to quantify the physical properties of this moist, fermented grain. Six corn kernel treatments, either fermented or unfermented, having different moisture contents, were used. Moist, fermented kernels (26 and 36% w.b. moisture content) increased in size during storage. The fermented kernels’ widths and thicknesses were 10% and 15% greater, respectively, and their volume was 28% greater than the dry kernels (15% w.b.). Dry basis particle density was 9% less for moist, fermented kernels. Additionally, the dry basis bulk density was 29% less, and the dry basis hopper-discharged mass flow rate was 36% less. Moist, fermented grain had significantly greater kernel-to-kernel coefficients of friction and angles of repose compared to relatively dry grain. The friction coefficient on four different surfaces was also significantly greater for fermented kernels. Fermented corn kernels had lower individual kernel rupture strengths than unfermented kernels. These physical differences must be considered when designing material handling and processing systems for moist, fermented corn grain. |
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In this approach, corn grain and stover are co-harvested at moisture contents much less than typical corn silage. The grain and stover are conserved together by anaerobic storage and fermentation and then separated before end use. When separated from the stover, the moist, fermented grain had physical characteristics that differ from typical low-moisture, unfermented grain. A comprehensive study was conducted to quantify the physical properties of this moist, fermented grain. Six corn kernel treatments, either fermented or unfermented, having different moisture contents, were used. Moist, fermented kernels (26 and 36% w.b. moisture content) increased in size during storage. The fermented kernels’ widths and thicknesses were 10% and 15% greater, respectively, and their volume was 28% greater than the dry kernels (15% w.b.). Dry basis particle density was 9% less for moist, fermented kernels. Additionally, the dry basis bulk density was 29% less, and the dry basis hopper-discharged mass flow rate was 36% less. Moist, fermented grain had significantly greater kernel-to-kernel coefficients of friction and angles of repose compared to relatively dry grain. The friction coefficient on four different surfaces was also significantly greater for fermented kernels. Fermented corn kernels had lower individual kernel rupture strengths than unfermented kernels. These physical differences must be considered when designing material handling and processing systems for moist, fermented corn grain.</description><identifier>ISSN: 2227-9717</identifier><identifier>EISSN: 2227-9717</identifier><identifier>DOI: 10.3390/pr11051351</identifier><language>eng</language><publisher>Basel: MDPI AG</publisher><subject>Analysis ; Angle of repose ; Bulk density ; Coefficient of friction ; Convenience foods ; Corn ; Fermentation ; Fermented food ; Friction ; Grain ; Hypotheses ; Kernels ; Mass flow rate ; Materials handling ; Moisture content ; Moisture effects ; Particle density (concentration) ; Physical characteristics ; Physical properties ; Silage ; Water content</subject><ispartof>Processes, 2023-04, Vol.11 (5), p.1351</ispartof><rights>COPYRIGHT 2023 MDPI AG</rights><rights>2023 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c361t-d5e6486d5575b1410ea6eeec4cb6faf8cc3adf90af6dd27d7d698b9313cd42903</citedby><cites>FETCH-LOGICAL-c361t-d5e6486d5575b1410ea6eeec4cb6faf8cc3adf90af6dd27d7d698b9313cd42903</cites><orcidid>0000-0003-1473-5609 ; 0000-0001-6069-011X ; 0000000314735609 ; 000000016069011X</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>230,314,780,784,885,27924,27925</link.rule.ids><backlink>$$Uhttps://www.osti.gov/biblio/1971932$$D View this record in Osti.gov$$Hfree_for_read</backlink></links><search><creatorcontrib>Blazer, Keagan J.</creatorcontrib><creatorcontrib>Shinners, Kevin J.</creatorcontrib><creatorcontrib>Kluge, Zachary A.</creatorcontrib><creatorcontrib>Tekeste, Mehari Z.</creatorcontrib><creatorcontrib>Digman, Matthew F.</creatorcontrib><title>Physical Properties of Moist, Fermented Corn Kernels</title><title>Processes</title><description>A novel approach to producing corn stover biomass feedstock has been investigated. 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These physical differences must be considered when designing material handling and processing systems for moist, fermented corn grain.</description><subject>Analysis</subject><subject>Angle of repose</subject><subject>Bulk density</subject><subject>Coefficient of friction</subject><subject>Convenience foods</subject><subject>Corn</subject><subject>Fermentation</subject><subject>Fermented food</subject><subject>Friction</subject><subject>Grain</subject><subject>Hypotheses</subject><subject>Kernels</subject><subject>Mass flow rate</subject><subject>Materials handling</subject><subject>Moisture content</subject><subject>Moisture effects</subject><subject>Particle density (concentration)</subject><subject>Physical characteristics</subject><subject>Physical properties</subject><subject>Silage</subject><subject>Water content</subject><issn>2227-9717</issn><issn>2227-9717</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2023</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><recordid>eNpNUE1LAzEQDaJgqb34Cxa9ia352GQ3x1KsihV70HNIk4lN2W7WJD3037tlBZ05zDC893jzELomeMaYxA9dJARzwjg5QyNKaTWVFanO_-2XaJLSDvclCau5GKFyvT0mb3RTrGPoIGYPqQiueAs-5ftiCXEPbQZbLEJsi1eILTTpCl043SSY_M4x-lw-fiyep6v3p5fFfDU1TJA8tRxEWQvLecU3pCQYtAAAU5qNcNrVxjBtncTaCWtpZSsrZL2RjDBjSyoxG6ObQTek7FUyPoPZmtC2YLIi_UOS0R50O4C6GL4PkLLahUNse1-K1kSWNaXkJDUbUF-6AeVbF3LUpm8Le99LgvP9fV5xLGXJBekJdwPBxJBSBKe66Pc6HhXB6hS3-oub_QDGZnAS</recordid><startdate>20230427</startdate><enddate>20230427</enddate><creator>Blazer, Keagan J.</creator><creator>Shinners, Kevin J.</creator><creator>Kluge, Zachary A.</creator><creator>Tekeste, Mehari Z.</creator><creator>Digman, Matthew F.</creator><general>MDPI AG</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7SR</scope><scope>8FD</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>AZQEC</scope><scope>BBNVY</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>D1I</scope><scope>DWQXO</scope><scope>GNUQQ</scope><scope>HCIFZ</scope><scope>JG9</scope><scope>KB.</scope><scope>LK8</scope><scope>M7P</scope><scope>PDBOC</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>OTOTI</scope><orcidid>https://orcid.org/0000-0003-1473-5609</orcidid><orcidid>https://orcid.org/0000-0001-6069-011X</orcidid><orcidid>https://orcid.org/0000000314735609</orcidid><orcidid>https://orcid.org/000000016069011X</orcidid></search><sort><creationdate>20230427</creationdate><title>Physical Properties of Moist, Fermented Corn Kernels</title><author>Blazer, Keagan J. ; Shinners, Kevin J. ; Kluge, Zachary A. ; Tekeste, Mehari Z. ; Digman, Matthew F.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c361t-d5e6486d5575b1410ea6eeec4cb6faf8cc3adf90af6dd27d7d698b9313cd42903</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2023</creationdate><topic>Analysis</topic><topic>Angle of repose</topic><topic>Bulk density</topic><topic>Coefficient of friction</topic><topic>Convenience foods</topic><topic>Corn</topic><topic>Fermentation</topic><topic>Fermented food</topic><topic>Friction</topic><topic>Grain</topic><topic>Hypotheses</topic><topic>Kernels</topic><topic>Mass flow rate</topic><topic>Materials handling</topic><topic>Moisture content</topic><topic>Moisture effects</topic><topic>Particle density (concentration)</topic><topic>Physical characteristics</topic><topic>Physical properties</topic><topic>Silage</topic><topic>Water content</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Blazer, Keagan J.</creatorcontrib><creatorcontrib>Shinners, Kevin J.</creatorcontrib><creatorcontrib>Kluge, Zachary A.</creatorcontrib><creatorcontrib>Tekeste, Mehari Z.</creatorcontrib><creatorcontrib>Digman, Matthew F.</creatorcontrib><collection>CrossRef</collection><collection>Engineered Materials Abstracts</collection><collection>Technology Research Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest Central UK/Ireland</collection><collection>ProQuest Central Essentials</collection><collection>Biological Science Collection</collection><collection>ProQuest Central</collection><collection>Technology Collection</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Materials Science Collection</collection><collection>ProQuest Central Korea</collection><collection>ProQuest Central Student</collection><collection>SciTech Premium Collection</collection><collection>Materials Research Database</collection><collection>Materials Science Database</collection><collection>ProQuest Biological Science Collection</collection><collection>Biological Science Database</collection><collection>Materials Science Collection</collection><collection>Access via ProQuest (Open Access)</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>OSTI.GOV</collection><jtitle>Processes</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Blazer, Keagan J.</au><au>Shinners, Kevin J.</au><au>Kluge, Zachary A.</au><au>Tekeste, Mehari Z.</au><au>Digman, Matthew F.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Physical Properties of Moist, Fermented Corn Kernels</atitle><jtitle>Processes</jtitle><date>2023-04-27</date><risdate>2023</risdate><volume>11</volume><issue>5</issue><spage>1351</spage><pages>1351-</pages><issn>2227-9717</issn><eissn>2227-9717</eissn><abstract>A novel approach to producing corn stover biomass feedstock has been investigated. In this approach, corn grain and stover are co-harvested at moisture contents much less than typical corn silage. The grain and stover are conserved together by anaerobic storage and fermentation and then separated before end use. When separated from the stover, the moist, fermented grain had physical characteristics that differ from typical low-moisture, unfermented grain. A comprehensive study was conducted to quantify the physical properties of this moist, fermented grain. Six corn kernel treatments, either fermented or unfermented, having different moisture contents, were used. Moist, fermented kernels (26 and 36% w.b. moisture content) increased in size during storage. The fermented kernels’ widths and thicknesses were 10% and 15% greater, respectively, and their volume was 28% greater than the dry kernels (15% w.b.). Dry basis particle density was 9% less for moist, fermented kernels. Additionally, the dry basis bulk density was 29% less, and the dry basis hopper-discharged mass flow rate was 36% less. Moist, fermented grain had significantly greater kernel-to-kernel coefficients of friction and angles of repose compared to relatively dry grain. The friction coefficient on four different surfaces was also significantly greater for fermented kernels. Fermented corn kernels had lower individual kernel rupture strengths than unfermented kernels. These physical differences must be considered when designing material handling and processing systems for moist, fermented corn grain.</abstract><cop>Basel</cop><pub>MDPI AG</pub><doi>10.3390/pr11051351</doi><orcidid>https://orcid.org/0000-0003-1473-5609</orcidid><orcidid>https://orcid.org/0000-0001-6069-011X</orcidid><orcidid>https://orcid.org/0000000314735609</orcidid><orcidid>https://orcid.org/000000016069011X</orcidid><oa>free_for_read</oa></addata></record> |
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subjects | Analysis Angle of repose Bulk density Coefficient of friction Convenience foods Corn Fermentation Fermented food Friction Grain Hypotheses Kernels Mass flow rate Materials handling Moisture content Moisture effects Particle density (concentration) Physical characteristics Physical properties Silage Water content |
title | Physical Properties of Moist, Fermented Corn Kernels |
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