Pilot Plant Update, July-August 2018

August 30, 2018

Marion Roulliaux (left) and Lena Duris use the gravity table to test the efficacy of separating grain kernels.
Marion Roulliaux (left) and Lena Duris use the gravity table to test the efficacy of separating grain kernels.

CCUR assists Biova with spray drying project

Biova, LLC contracted the Center for Crops Utilization Research (CCUR) to spray dry 100 gallons of liquid materials. The finished products were used to test the performance of a new product. Biova is an Iowa-based company specializing in extracting high-valued egg membrane proteins for cosmeceutical, pharmaceutical, animal health and nutraceutical applications.

Mathilde Ricoux uses the aspirator to optimize milled grain fractions.
Mathilde Ricoux uses the aspirator to optimize milled grain fractions.

Summer interns use CCUR equipment for grain processing research projects

Five food engineering graduate students from the Polytech Montpellier in Montpellier, France, spent the summer working with Kurt Rosentrater, associate professor of agricultural and biosystems engineering (ABE) and CCUR affiliate, on multiple grain processing research projects. The students came to Iowa State University as part of an exchange program between ABE and Polytech Montpellier.

The students worked with flint corn (maize), teff, kamut and amaranth. Below is a summary of the projects and some of the equipment they used at CCUR:

  • Astrid Hubert quantified various physical properties of the grains.
  • Marion Roulliaux tested the efficacy of separating grain kernels using the CCUR gravity table.
  • Lena Duris tested the milling efficiency and throughput of the knife mill in CCUR.
  • Mathilde Ricoux worked on optimizing the milled grain fractions using the CCUR aspirator.
  • Pauline Comte assessed screw conveyor capacity and throughput for these grains.

These studies were conducted to develop information that grain and process engineers can use to optimize grain processing design and operations.

Midwest Grape and Wine Industry Institute uses pilot plant to process grapes

The Midwest Grape and Wine Industry Institute (MGWII), housed in the Department of Food Science and Human Nutrition, is conducting research on the varietal aroma character of La Crescent grapes and wine. La Crescent is a cold-hardy white wine grape grown in the Midwest that was developed in 2002. MGWII staff used a crusher de-stemmer and press to process approximately 200 pounds of La Crescent grapes in CCUR's wet processing pilot plant before fermentation. The La Crescent grapes were grown at Iowa State University’s Horticulture Research Station located north of Ames. The project is led by Somchai Rice, MGWII assistant scientist. Jennie Savits, MGWII field specialist, and Maureen Moroney, MGWII research associate, assisted Rice in the pilot plant.

Somchai Rice, MGWII assistant scientist, (left) and Chelsea Nelson, a junior in food science, load fruit into the crusher destemmer.
Somchai Rice, MGWII assistant scientist, (left) and Chelsea Nelson, a junior in food science, load fruit into the crusher destemmer.