Abstract
During the production of beer, and especially beer wort, the main wastes are spent grain and hot trub, i.e., the so-called “hot break.” Combined with yeast after fermentation, they represent the most valuable wastes. Hot trub is also one of the most valuable by-products. Studies on the chemical composition of these sediments and their rheological properties as waste products will contribute to their effective disposal and even further use as valuable pharmaceutical and cosmetic raw materials. So far, hot trub has been studied for morphology and particle distribution depending on the raw material composition and beer wort extract. However, there are no preliminary studies on the rheological properties of hot trub and hops. In particular, no attention has yet been paid to the dependence of these properties on the hop variety or different protein sources used. The aim of this study was to examine the effect of different hopping methods on hot trub viscosity and beer wort physicochemical parameters. Additionally, the hop solutions were measured at different temperatures. A microbiological analysis of hop sediments was also performed to determine the post-process survival of selected microorganisms in these wastes. For manufacturers of pumps used in the brewing industry, the most convenient material is that of the lowest viscosity. Low viscosity hot trub can be removed at lower velocities, which reduces costs and simplifies washing and transport. The sediments also had similar equilibrium viscosity values at high shear rates.
Highlights
For many years, industrial waste generation has been increasing at an alarming rate worldwide [1]
Due to its properties, beer largely defends itself against the development of microbial infections [45,46]
In most cases, the activity of microorganisms in the brewing industry is desirable
Summary
Industrial waste generation has been increasing at an alarming rate worldwide [1]. They generate significant costs and are an important aspect in brewery operations [2,3]. This concerns the use of new recipes for beer wort production. Beer consumption is steadily increasing and the brewing industry increases its revenues every year [4,5]. The brewing industry consumes significant amounts of water and produces large amounts of wastewater—3.3 m3 of wastewater per 1 m3 of beer [9,10,11]. 51.2 kg of solid waste is produced per 1 m3 of finished beer, including hot trub. The selection of suitable pumps and optimization of their parameters are determined by the medium properties, including those of a rheological nature, e.g., viscosity [12,13,14]
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
