EXAMINATION OF ENERGY RECOVERY OF BREWERS' SPENT GRAIN I. - CHEMICAL PROCESS

Catarina Azevedo Borges,Mã¡Rk Horváth,Istvã¡N Bácskai,Gã¡Bor Géczi,Katalin Kovács,Pã©Ter Korzenszky

doi:10.15414/jmbfs.2015.5.2.116-119

Catarina Azevedo Borges, Mã¡Rk Horváth + Show 4 more

Open Access

https://doi.org/10.15414/jmbfs.2015.5.2.116-119

Copy DOI

Abstract

Production rate of technologies applied in the food industry can only be of economical nature if energy consumption is specifically reduced in parallel with increasing the capacities and/or utilization of alternative energy sources gains higher ratio during production. In food manufacturing technologies usually a high proportion of waste/byproduct forms; transportation, recovery and recycling of which involves costs in many cases and simultaneously it also means environmental issues. Beer brewing industry’s most important byproduct is the brewers' spent grains (BSG) which forms during mashing. Utilization of this product is theoretically solved, it is most frequently sold as animal fodder but usage in energy sector also holds promising possibilities. Our study examines the possibilities of energetical recovery of brewers' spent grains by means of chemical processes – such as combustion or pyrolysis – seeking for the economical and environmental advantages.

Highlights

Spreading and popularity of small scale breweries varies country by country and era by era
Our study examines the possibilities of energetical recovery of brewers' spent grains by means of chemical processes – such as combustion or pyrolysis – seeking for the economical and environmental advantages
Pyrolysis coke produced from brewer’s spent grain has a higher heating value (LHV) (Ha=22,7MJ/kg) which was formed under anaerobic circumstances at 600°C by thermo-convective treatment

Summary

Introduction

Spreading and popularity of small scale breweries varies country by country and era by era. Mashing is accomplished with starch transforming into sugar which can be checked by using iodine test It is self-explanatory that heating involves energy consumption which can be sorted out by electric energy or direct heat energy as well. Mashing is followed by hop boiling which needs reasonable amount of energy, during which wort is most often boiled at 90°C for 90 minutes and simultaneously hop or hop pellet is added in several portions. This extract is pre-cooled in a heat exchanger and thereafter the biological decomposition of sugar takes place in either a room- or cover-cooled fermenting house. This technology demands for further energy consumption for pumping and circulating the liquids (water, wort, etc.). (Bamforth, 1998; Briggs, 1998; Géczi et al, 2014; Ivanišová et al, 2011; Narzis, 1981)

Methods

Results

Conclusion