Study of drying conditions effect on the quality of products based on grain stillage

Abstract

Abstract Actual alcohol production technology provides full processing of grain stillage into food and feed products: dietary fiber, dried distillers grains, fodder yeast. The quality of these products is significantly affected by the parameters of the drying process. Using the example of grain stillage, the authors studied the effect of temperature on the content of its composition: protein, carbohydrates, fiber, etc. It is shown that with an increase in temperature, the destruction of grain stillage components occurs. To minimize quality loss, the drying process must be carried out at a temperature of 100 - 150 °C.