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Academic literature on the topic 'Brewers grains'

Author: Grafiati

Published: 4 June 2021

Last updated: 3 February 2022

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Journal articles on the topic "Brewers grains"

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Udedibie, A. B. I., and O. O. Emenalom. "Preliminary Observations On The Use Of Maize/ Sorghum Based Dried Brewer's Grains Fortified With Palm Oil For Finishing Broilers." Nigerian Journal of Animal Production 20 (January 5, 2021): 104–10. http://dx.doi.org/10.51791/njap.v20i.2108.

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Production of beer based on maize and sorghum gives rise to a byproduct (brewer's grains) which appears less fibrous and more nutritious than the conventional barley-based by-product. Studies were conducted to determine its proximate composition and effect as broiler finisher diet when fortified with 8% palm oil, 3% bone meal and 0.25% of lysine, methionine, salt and trace mineral/vitamin premix, respectively. The maize/sorghum based dried brewer's grains so treated was compared with a conventional commercial broiler finisher diet in a 4-week feeding trial involving 6-week old broiler chicks of Anak breed. The maize/sorghum based dried brewers' grains contained 28.64%, 6.5%, 7.27%, 12.42% and 45.17% crude protein, fat, total ash, fibre and NFE, respectively. Fortified maize/sorghum based brewers’ grains supported weight gain for finisher broilers comparable to the control, the commercial finisher diet.

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Veres, A. A., M. M. Kryvyi, V. P. Slavov, Yu P. Polupan, V. G. Кеbkо, L. O. Dedova, and I. I. Murzha. "EFFECTIVENESS OF FEEDING DRY BREWERS GRAINS TO REPAIR HEIFERS OF THE JERSEY BREED." Animal Breeding and Genetics 57 (April 24, 2019): 16–21. http://dx.doi.org/10.31073/abg.57.02.

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Introduction. An important reserve for increasing the profitability and competitiveness of livestock production would be solving the problem of feed protein deficiency in animal feeding. Significant contribution to the solution of this problem can be made by using high-protein waste of oil extraction (meal, cake), alcohol (bard), brewing (brewers grains) industries for feeding purposes. Since the liquid brewers grains is poorly preserved and easily spoiled, especially during the summer, and its transportation over long distances requires large costs, in this regard, there is a current problem of drying the liquid brewers grains and its usage as a high-protein fodder for feeding animals in dry form as part of animal mixed fodder. The purpose of our research is to study the effectiveness of feeding dry brewers grains to repair heifers of the Jersey breed. Research materials and methods. Research on the feeding dry brewers grains effectiveness was carried out on repair heifers of the Jersey breed at the age from 2 to 12 months on the basis of the farm SE “Dan-milk” in Cherniakhiv district of Zhytomyr region. Dry brewers grains produced by private joint-stock company (PJSC) “Obolon” were used for the research. Research result. The content of crude protein in 1 kg of dry brewers grains, which was used in scientific and economic research, was 24.46%, or 244.6 g per 1 kg of dry brewers grains. In order to study the effectiveness of feeding dry brewers grains, three groups of repair heifers of the Jersey breed were formed for the research, 8 heads each, according to the following scheme: one control group of repair heifers, and the other two were research groups. According to the research scheme, the control group of repair heifers received a standard grain mixture without dry brewers grains. The difference in the feeding of repair heifers of research groups consisted in different levels of feeding dry brewers grains, which was included in the grain mix of the II research group in the amount of 15%, and the III research group - in the amount of 20%. As a result of the research, there was an increase in the average daily gains of the II research group heifers, which ration included 15% of dry brewers grains in the mixture composition: for the period from 2 until 6 months – up to 0.811 kg against 0.786 kg, for a period from 6 until 12 months – up to 0.671 kg against 0.657 kg, for a period from 2 until 12 months – up to 0.727 kg against 0.709 kg in the control group. At the age from 9 and 12 months of cultivation of repair heifers of the II research group, which grain mixture included 15% of dry brewers grains, there was a tendency of the main body measurements increase: height at the withers, chest girth and oblique torso length, compared with the repair heifers of the control group. In heifers of the III research group, which ration included 20% of dry brewers grains of the grain mixture, the main body measurements were lower than in heifers of the control and II research groups. While studding main hematological indicators of the repair heifers of the control and research groups at the age of 6 and 12 months of cultivation, it was found that the inclusion of 15% of dry brewers grains in the grain mixture of the ration of the repair heifers of the II research group improved their passage of biosynthetic processes and the use of nitrogen, which indicates a tendency to increase in their blood total protein content compared to the control group primarily due to globulins, which indicates an improvement of immune-protective properties in the heifers of this group. The increase in the content of total protein and globulins against the control group in the heifers of the III research group, grain mixture for which included 20% of dry brewers grains, was manifested to a lesser degree. Summary. The inclusion of dry brewers grains in the grain mixture of the rations of repair heifers of the Jersey breed of the II research group in the amount of 15% of the total weight of the grain mixture, provided an increase in their average daily gains compared to the repair heifers of the control group and amounted to for the period from 2 until 6 months – 3.2%, for the period from 6 until 12 months – 2.1%, for the period from 2 until 12 months –2.6% with a tendency to increase the main measurements at the age of 9 months: height at the withers up to 104.0 cm against 103.5 cm, chest girth – 142.8 cm against 141.4 cm, oblique torso length – 131.8 cm against 131.4 cm in the control group.

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Danilchenko, A. S., K. R. Siyukhov, T. G. Korotkova, and V. N. Khachaturov. "Physical and chemical indicators of raw spent grain." New Technologies 16, no. 6 (February 20, 2021): 28–36. http://dx.doi.org/10.47370/2072-0920-2020-16-6-28-36.

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The results of experimental studies of physical and chemical indicators and amino acid composition of raw brewer’s grains from Belorechensky (the Krasnodar Territory) and Maykop (the Republic of Adygea) br eweries have been presented. The purpose of the research is to compare the physicochemical parameters and amino acid composition of raw brewer’s grains obtained pneumatically at the Belorechensk brewery and hydraulically at the Maykop brewery. Analyzes carried out in an accredited laboratory and testing center have shown that fresh grains from both breweries are non-toxic. Both breweries use PILSNER MALT by «Kurskiy Malt» and produce beer using classic technology. The content of sugar and starch in absolutely dry matter is higher in brewer’s grains of the Maykop brewery, which indicates a deeper additional sugar starch used in the technology of the Belorechensk brewery. The presence of essential amino acids methionine, arginine, valine, threonine, etc. characterizes the nutritional value of the grain. The content of crude protein in the brewer grains of the Belorechensk brewery is higher compared to that in the Maykop brewery grains, 5,1% and 4,2%, respectively, and the content of nitrogen-free extractive substances is higher in the brewer grains of the Maykop brewery and makes up 9,3% and 8,8% in spent grains of the Belorechensk brewery. The data obtained are consistent with the data of other researchers. Due to the high moisture content in the Maykop brewer’s grains, its indicators have been determined after moisture draining through a sieve. Analysis of the technological stages of beer production has shown that a pasteurization unit was installed at the Belorechensk brewery before bottling beer, which helps to increase its shelf life and destroy the active action of microorganisms, but to reduce the saturation of the beer taste.

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Rowlinson, P., S. P. Marsh, and W. Taylor. "Moist wheat distillers grains for grass silage fed beef cattle." Proceedings of the British Society of Animal Science 1995 (March 1995): 149. http://dx.doi.org/10.1017/s0308229600029159.

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Brewery and distillery co-products such as Brewers Grains and Draff have long been recognised as effective forage replacers within cattle rations. Recently the value of these feeds as concentrate replacers has been demonstrated (Hyslop and Roberts 1990, Forbes and Johnson 1990) with 4kg of concentrates being typically replaced by 16kg of Brewers Grains or Draff within dairy cow rations.Moist wheat distillers grains (Supergrains) contain higher levels of dry matter, energy and protein compared to Brewers Grains or Draff. At the single distillery producing the co-product, the main raw material used is wheat with a small quantity of malting barley to assist in the enzyme conversion of starch. The cereals and yeast used in the process pass through the entire fermentation and distillation process with the material left after the spirit has been distilled off being concentrated by centrifugation to form Supergrains with a dry matter (g/kg), metabolisable energy (MJ/kg DM) and crude protent content (g/kg DM) of 260, 14.0 and 320 respectively..The objective of this work was to evaluate the effect of replacing concentrates with Supergrains with bulls fed ad libitum grass silage.

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Shand, P. J., J. J. McKinnon, and D. A. Christensen. "Eating quality of beef from animals fed wet brewers' grains and wheat-based wet distillers' grains." Canadian Journal of Animal Science 78, no. 1 (March 1, 1998): 143–46. http://dx.doi.org/10.4141/a97-071.

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The eating quality of beef from steers fed either conventional, brewers' grain or wheat-based distillers' grain rations during backgrounding and finishing was assessed. Carcass traits, raw proximate composition and fatty acid composition of the longissimus muscle were generally unaffected (P < 0.05) by dietary treatment. Furthermore, diet had no effect on sensory properties (tenderness, juiciness, flavor) and shear values of loin roasts. Thus, beef producers can take advantage of these alternative protein sources to provide lean, nutritious beef for consumers. Key words: Feed, diet, beef, wet brewers' grains, wet distillers' grains, sensory evaluation

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Armentano, L. E., T. A. Herrington, C. E. Polan, A. J. Moe, J. H. Herbein, and P. Umstadt. "Ruminal Degradation of Dried Brewers Grains, Wet Brewers Grains, and Soybean Meal." Journal of Dairy Science 69, no. 8 (August 1986): 2124–33. http://dx.doi.org/10.3168/jds.s0022-0302(86)80644-0.

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Lima, P. J. D. O., P. H. Watanabe, R. C. Cândido, A. C. S. Ferreira, A. V. Vieira, B. B. V. Rodrigues, G. A. J. Nascimento, and E. R. Freitas. "Dried brewers grains in growing rabbits: nutritional value and effects on performance." World Rabbit Science 25, no. 3 (September 28, 2017): 251. http://dx.doi.org/10.4995/wrs.2017.6813.

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<p>Two assays were carried out to determine i) the nutritional value of dried brewers’ grains and ii) the effects of inclusion of this ingredient in growing rabbit diets on animal performance and economic performance of the breeding unit. In the digestibility assay, a total of 28 male rabbits were distributed in 2 groups differing in the diet offered to animals: a reference diet (35.51% neutral detergent fibre and 16.50% crude protein [CP]) and a test diet (60% of reference diet and 40% of dried brewers grains). The dried brewers’ grain contained 37.9% of CP and 3371 kcal digestible energy/kg dry matter. In the performance study, 80 weaned rabbits (40 males and 40 females) were allotted at 40 d of age to 5 groups differing in the inclusion levels of dried brewers’ grains (0, 7, 14, 21 and 28%) from 40 d to 90 d of age. Inclusion of dried brewers’ grains did not affect the live weight at 90 d, the feed intake between 40 d and 90 d or the dressing percentage of rabbits (on average 223 g, 96 g/d and 51.3%, respectively). There was no effect of diet on the meat quality parameters (69.5% water holding capacity, 25.6% cooking loss, 3.4 kg/cm<sup>2</sup> Warner-Bratzler shear force and pH 5.70) and inclusion levels above 14% reduced the feed cost (–18%; P</p>

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Udedire, A. B. I., and L. E. Chase. "IN VITRO PROTEIN SOLUBILITY AND SOLUBILIZATION OF SELECTED FEEDSTUFFS FOR RUMINANT FEEDING." Nigerian Journal of Animal Production 10 (January 19, 2021): 119–23. http://dx.doi.org/10.51791/njap.v10i.2722.

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Protein solubility in mineral buffer, and protein degradability with bacterial protease, of condensed distillers solubles, distillers dried grains, brewers dried grains, raw, roasted and extruded soybeans, corn silage, haycrop silage, hay, corn gluten feed, multiage solulac and lactosy-urea (Ewoplus) were investigated for use in ruminant feeding. The proteins of distillers dried grains, brewers dried grains, roasted and extruded soybeans and corn gluten meal were highly Insoluble in mineral buffer with average solubilities of 4.50%, 10.47%, 8.07%, 13.12% and 5.40% respectively. Lactosylurea (Ewoplus) was 100% soluble. The protease of streptomyces griseus was used to determine protein degradability. The degradable proteins of distillers grains, brewers grains, raw and roasted soybeans, and corn gluten meal were resistant to protease action. Extruded soybeans, distillers solubles, forage feedstuffs and Ewoplus were readily degradable.

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Ivanova, Kristina, Ivan Bakalov, Vesela Shopska, Peter Nedyalkov, and Georgi Kostov. "Phytochemical Composition of Brewers’ Spent Grains." Acta Universitatis Cibiniensis. Series E: Food Technology 24, no. 1 (June 1, 2020): 139–45. http://dx.doi.org/10.2478/aucft-2020-0012.

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AbstractBrewers’ spent grains (BSG) are the main waste product of the brewing industry, accounting for about 85% of the total waste materials. Their composition is different (due to various brewing technologies) but includes high levels of dietary fiber, proteins, essential amino acids, polyphenols, antioxidants, vitamins and fats. The aim of the present study was to investigate the phenolic content and antioxidant activity (the radical scavenging assay (DPPH) and ferric reducing antioxidant power (FRAP)) of 19 different malt types and their BSG. The highest phenolic content was demonstrated by the BSG of Caraaroma malt, whereas the BSG of Carafa Special type 1 had the highest DPPH radical scavenging activity and ferric reducing antioxidant power. Based on the results obtained, malts with the highest biological value were selected for inclusion in the composition of functional foods.

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Mbagwu, J. S. C., and G. C. Ekwealor. "Agronomic potential of brewers' spent grains." Biological Wastes 34, no. 4 (January 1990): 335–47. http://dx.doi.org/10.1016/0269-7483(90)90034-p.

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Dissertations / Theses on the topic "Brewers grains"

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Mugglestone, John David. "The anaerobic conversion of brewers' spent grains to biogas and a soil conditioner." Thesis, University of Hertfordshire, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.432480.

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Mahnken, Christa Lynn. "Utilization of wet brewers grains as a replacement for corn silage in lactating dairy cow diets." Thesis, Kansas State University, 2010. http://hdl.handle.net/2097/4591.

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Master of Science
Department of Animal Sciences and Industry
Micheal J. Brouk
An evaluation of short-term replacement of corn silage (CS) and soybean meal with a blend of wet brewers grains (BG) and cracked corn on milk production and DMI was completed utilizing 8 primiparous (192 DIM) and 4 multiparous (191 DIM) mid-lactation Holstein cows. Milk production, composition, DMI, production efficiency, fatty acid composition and diet digestibility were evaluated. Cows were allotted to a 4 x 4 Latin Square with 3 replications blocked by parity, DIM and energy corrected milk (ECM). Crude protein and starch levels were balanced between diets by varying the levels of cracked corn and soybean meal in four diets; 0 BG (0% wet BG and 24% CS of diet DM), 12 BG (12% wet BG and 12% CS), 18 BG (18% wet BG and 6% CS), and 24 BG (24% wet BG and 0% CS). Fifteen day periods were used, d11-15 designated for collection. Orts were collected daily and TMRs were fed at 5 to 10% of previous day’s intake. Cows were milked 3x/day and individual milk weights recorded at every milking. Milk samples, body weights and BCS were taken -2 and -1d pre-trial to obtain baseline data and d14 and 15 of each period. During collection, samples of TMR and orts were taken d1, 3 and 5. Fecal grab samples were taken d12-15 at 8 hr intervals and advanced 2 hrs every 24 hr period to account for diurnal variation. Dry matter intake was similar (P=0.33) among treatments (20.3, 20.8, 20.9 and 21.2 kg/cow) for 0 BG, 12 BG, 18 BG AND 24 BG respectively, however CP intake of 24 BG tended to be greater (P=0.05) than 0 BG. NDF intake was lower for 0 BG compared to all other treatments and 24 BG was higher than 12 BG (P=0.0007). Dietary fat intake was different (P<0.001) across all treatments, increasing with greater BG inclusion. Inclusion of BG had no effect (P=0.37) on milk production (30.5, 31.5, 31.6 and 32.1 kg/cow), fat percent or amount, protein percent, SNF, lactose or SCC, but protein yield (P=0.04) was lower and MUN (P=0.05)tended to be lower with 0 BG compared to 18 BG and 24 BG. Efficiency of milk production did not differ (P=0.93) among treatments. Milk fatty acid profiles were different among treatments, with general increases of individual fatty acids as BG inclusion increased. No differences were found in DM, CP or ADF digestibility across treatments. Results suggest wet BG fed simultaneously with grass hay can be utilized as a short-term replacement for CS in mid-lactation dairy cow diets.

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Crosier, Joshua D. "Agricultural Utilization of Brewers’ Spent Grains & Sawdust: Effects on Fertility of Soils and Productivity of Crops." Ohio University / OhioLINK, 2014. http://rave.ohiolink.edu/etdc/view?acc_num=ohiou1417788956.

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Baral, Sudip. "BREWERS’ SPENT GRAIN CONVERSION TO VALUE-ADDED CHEMICALS BY LAB-SYNTHESIZED HETEROGENEOUS PHOTOCATALYSTS UNDER VISIBLE LIGHT AND MILD CONDITIONS." OpenSIUC, 2021. https://opensiuc.lib.siu.edu/theses/2857.

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Over the last several decades, there have been a tremendous developments and greatinnovations in photocatalysis process along with the development of efficient nanosized catalysts for simple approach and economic viability. In this study, magnetic core@doubleshell nanomaterials were investigated and synthesized in lab with three-step innovative approach where Fe3O4 nanoparticles (NPs) were produced first to act as cores without using any surfactants. The magnetite/silica core–shell structure was then prepared by hydrolysis of tetraethoxysilane (TEOS) in the presence of core particles under alkaline conditions. And the outermost shell, the α-Fe2O3/TiO2 nanoparticles, were grown over magnetic core of Fe3O4@SiO2 using coprecipitation and calcination method. Furthermore, the Fe3O4@SiO2@α-Fe2O3/TiO2 NPs were then loaded on the reduced graphene oxide (r-GO) using hydrothermal method and are also mixed by kneading with the layered double hydroxides (LDH) of Mg2+ and Al3+. These nanoparticles were characterized with scanning electron microscope (SEM), transmission electron microscope (TEM), dynamic light scattering (DLS), and energy dispersive X-ray spectroscopy (EDS). Different model compounds like microcrystalline cellulose (90 μm), D-xylose, and sodium lignosulfonate representing cellulose, hemicellulose, and lignin, respectively, were converted to valuable chemicals with different NPs under visible light for different time periods. For example, valeric acid (VA) and vanillylmandelic acid (VMA) were produced when cellulose was used for the conversion with core-double shell NPS which were quantified using high performance liquid chromatography (HPLC). Similar approach was adopted for the conversion of brewers’ spent grain (BSG), a lignocellulosic biomass, without oxygen under visible light, which yielded ethanol as the main product along with other sugars and acids of very low concentrations. The magnetic property of the nanomaterials made it easy for recycle and reuse. From a sustainability point of view, this study will fill a large need in the biomass photocatalysis field by developing core-shell multi-functional photocatalysts for direct transformation of lignocellulose into valuable chemicals under low temperatures, atmospheric pressure, and visible light from the sun.

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Lima, Paula Joyce Delmiro de Oliveira. "Dried brewers grain in growing rabbits diets." Universidade Federal do CearÃ, 2016. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=17032.

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Conselho Nacional de Desenvolvimento CientÃfico e TecnolÃgico
Two experiments were conducted, the first to determine the chemical and digestible energy of dried brewers grain (DBG) and the second to evaluate the effect of the inclusion of this ingredient in the feeding of growing rabbits on performance, carcass characteristics, meat quality and economic viability. For the digestibility assay a total of 28 males rabbits were used, White New Zealand x California, with 50 days of age with an initial weight of 1.400Â0.100 kg, distributed on a completely randomized block design, with two treatments and fourteen replications, using the total of feces method. The treatments were: basal diet (BD) and ration test (RT) comprised 60% of basal diet and 40% dried brewers grain. The dried brewers grain showed 90.43% of dry matter, 37.94% of crude protein, 51.72% of neutral detergent fiber, 22.08% of acid detergent fiber, 8.06% of ether extract, 5.30% of mineral matters and 3371.24 kcal of digestible energy/kg. To test the performance, a total of eighty rabbits (40 males and 40 females), White New Zealand x California, in the period from 40 to 90 days of age, allocated in a completely randomized block design in a 5x2 factorial arrangement, considering five levels of inclusion of the DBG (0, 7, 14, 21 e 28%), and sex (male and female), with four replicates of two animals. No effects were observed on the performance, however, it was observed that the carcass weight decreased linearly, while the pÃncreas weight increased, due to the higher level of inclusion of the DBG. The weight of the liver of animals fed with DBG over 14% was lower than in animals that received feed without this ingredient. There was no effect of treatments on quality characteristics of meat rabbits. No effects were observed on relation meat/bone and qualitative meat characteristics. Considering the lower cost value of feed and better economic efficiency and cost indexes, the DBG may be included up to 28% in growing rabbits diets.
Foram realizados dois ensaios, sendo o primeiro para determinar a composiÃÃo quÃmica e a energia digestÃvel do resÃduo desidratado de cervejaria (RDC) e o segundo para avaliar o efeito da inclusÃo deste ingrediente na dieta de coelhos em crescimento sobre o desempenho, caracterÃsticas da carcaÃa, qualidade da carne e viabilidade econÃmica. Para o ensaio de digestibilidade foram utilizados 28 coelhos machos com 50 dias de idade e peso inicial de 1,400Â0,100 kg, distribuÃdos no delineamento em blocos ao acaso, com dois tratamentos e quatorze repetiÃÃes, utilizando mÃtodo de coleta total de fezes. Os tratamentos foram: raÃÃo referÃncia (RR) e raÃÃo teste (RT) composta por 60% da raÃÃo referÃncia e 40% de resÃduo desidratado de cervejaria. O resÃduo desidratado de cervejaria apresentou 90,43% de matÃria seca, 37,94% de proteÃna bruta, 51,72% de fibra em detergente neutro, 22,08% de fibra em detergente Ãcido, 8,06% de extrato etÃreo, 5,30% de matÃria mineral e 3371,24 kcal de energia digestÃvel/kg. Para o ensaio de desempenho foram utilizados 80 coellhos (40 machos e 40 fÃmeas) oriundos do cruzamento das raÃas Nova ZelÃndia Branco x CalifÃrnia, no perÃodo de 40 a 90 dias de idade, distribuÃdos no delineamento em blocos ao acaso em esquema fatorial 5x2, considerando cinco nÃveis de inclusÃo do RDC (0, 7, 14, 21 e 28%) e o sexo (macho e fÃmea), com quatro repetiÃÃes de dois animais. NÃo houve efeito dos tratamentos sobre o desempenho dos coelhos, no entanto, observou-se que o peso de carcaÃa decresceu linearmente enquanto o peso do pÃncreas aumentou, em funÃÃo do maior nÃvel de inclusÃo do RDC. O peso do fÃgado dos animais alimentados com raÃÃes contendo RDC acima de 14% foi menor em relaÃÃo aos animais que receberam raÃÃo sem este ingrediente. NÃo houve efeito dos tratamentos sobre a relaÃÃo carne/osso e caracterÃsticas qualitativas da carne avaliadas. Em funÃÃo do menor valor de custo com alimentaÃÃo bem como dos melhores Ãndices de eficiÃncia econÃmica e de custo, o RDC pode ser incluÃdo em atÃ 28% em raÃÃes para coelhos em crescimento.

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Ibenegbu, Christopher Chinwendu. "Bioconversion of brewery spent grains for animal feeds." Thesis, Royal Holloway, University of London, 2007. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.444204.

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Diptee, Rosemarie. "Process optimization and properties of protein concentrates from brewers' spent grain." Thesis, McGill University, 1989. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=61960.

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Pablo, José Arauzo [Verfasser]. "Valorization of brewer’s spent grains through hydrothermal carbonization / Arauzo Pablo José." Düren : Shaker, 2021. http://d-nb.info/1236834305/34.

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Mahmood, Asad. "Thermochemical conversion of Brewers Spent Grain combined with catalytic reforming of pyrolysis vapours." Thesis, Aston University, 2015. http://publications.aston.ac.uk/26198/.

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The brewing process is an energy intensive process that uses large quantities of heat and electricity. To produce this energy requires a high, mainly fossil fuel consumption and the cost of this is increasing each year due to rising fuel costs. One of the main by-products from the brewing process is Brewers Spent Grain (BSG), an organic residue with very high moisture content. It is widely available each year and is often given away as cattle feed or disposed of to landfill as waste. Currently these methods of disposal are also costly to the brewing process. The focus of this work was to investigate the energy potential of BSG via pyrolysis, gasification and catalytic steam reforming, in order to produce a tar-free useable fuel gas that can be combusted in a CHP plant to develop heat and electricity. The heat and electricity can either be used on site or exported. The first stage of this work was the drying and pre-treatment of BSG followed by characterisation to determine its basic composition and structure so it can be evaluated for its usefulness as a fuel. A thorough analysis of the characterisation results helps to better understand the thermal behaviour of BSG feedstock so it can be evaluated as a fuel when subjected to thermal conversion processes either by pyrolysis or gasification. The second stage was thermochemical conversion of the feedstock. Gasification of BSG was explored in a fixed bed downdraft gasifier unit. The study investigated whether BSG can be successfully converted by fixed bed downdraft gasification operation and whether it can produce a product gas that can potentially run an engine for heat and power. In addition the pyrolysis of BSG was explored using a novel “Pyroformer” intermediate pyrolysis reactor to investigate the behaviour of BSG under these processing conditions. The physicochemical properties and compositions of the pyrolysis fractions obtained (bio-oil, char and permanent gases) were investigated for their applicability in a combined heat power (CHP) application.

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Mascia, Nicola. "Study of the thermo-oxidative decomposition of beer production residues for their use in valorisation processes." Master's thesis, Alma Mater Studiorum - Università di Bologna, 2021. http://amslaurea.unibo.it/22691/.

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The accumulation of huge amounts of food wastes every year has led to environmental degradation and especially to significant loss of valuable material. Steady consumption of beer results in a steady output of residues. Brewer’s spent grain (BSG) is the most abundant by-product generated in the beer-brewing process. BSG consists of the barley grain husks together with parts of the pericarp and seed coat layer that is obtained as solid residue after the production of beer wort. Despite the wide range of possible applications, its main use is limited to animal feed or simply deposition to landfills. The study of alternative uses of BSG is appropriate, both from the perspective of the brewer who can benefit from the valorisation but also from an environmental outlook. However, a significant understanding gap regarding the variability of this low-cost residue, its influence in the valorisation process and its use in biorefineries exists. This study attempts to characterize two different types of BSGs and the malts by which they are composed in terms of elemental composition, higher heating value, content of volatiles, fixed carbon, humidity, ash yield and to study the kinetic mechanism of decomposition during thermo-oxidative combustion. In terms of methodology, proximate analysis, ultimate analysis and calorific values were performed, as like as thermogravimetric analysis. Thermogravimetric thermograms were determined at different heating rates, using oxygen as oxidative atmosphere. The thermo-chemical reactions were mathematically described through the definition of the main kinetic parameters: activation energy, pre-exponential factor, model of reaction. The so-called kinetic triplet was calculated through the application of iso-conversional methods, Master-Curves and Perez-Maqueda criterion. The results of this study will serve as the baseline for the description of the energy recovery process in a reactor that uses brewer’s spent grain residues as feedstock.

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Books on the topic "Brewers grains"

1

Kang, Nirmal Singh. The anaerobic digestion of brewers' spent grains. Birmingham: University of Birmingham, 1986.

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Parker, Philip M. The 2007-2012 World Outlook for Wet Brewers Spent Grains. ICON Group International, Inc., 2006.

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The 2006-2011 World Outlook for Wet Brewers' Spent Grains. Icon Group International, Inc., 2005.

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Schneider, Robin Marie. Evaluation of management methods to enhance the storage characteristics of wet brewers grains. 1993.

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Wineries & Breweries Of Minnesota: Your Guide To Grapes & Grains. Adventure Publications, 2005.

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The new bread basket: How the new crop of grain growers, plant breeders, millers, maltsters, bakers, brewers, and local food activists are redefining our daily loaf. Chelsea Green Publishing, 2015.

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Timmons, Mark C., ed. Oxford Studies in Normative Ethics Volume 8. Oxford University Press, 2018. http://dx.doi.org/10.1093/oso/9780198828310.001.0001.

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This series aims to provide, on an annual basis, some of the best contemporary work in the field of normative ethical theory. Each volume features new chapters that contribute to an understanding of a wide range of issues and positions in normative ethical theory, and represents a sampling of recent developments in this field. This eighth volume brings together thirteen new essays that collectively cover a range of fundamental topics in the field, including: the irreplaceable value of human beings, interpersonal morality and conceptions of welfare, what it is for something to be good for an animal (including humans), the relation between good will and right action, moral advice and joint agency, moral responsibility and wrongdoing, the basis of equality, the role of needs claims in ethical theory, threshold conceptions of deontology, prudential reasons, the significance of evaluative beliefs, and Stoic conceptions of insults. This volume features chapters by Ben Bramble, Samantha Brennan, Talbot Brewer, Dale Dorsey, Patricio A. Fernandez, Guy Fletcher, Christine M. Korsgaard, Chelsea Rosenthal, Grant J. Rozeboom, Roy Sorensen, Julie Tannenbaum, and Alex Worsnip.

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Book chapters on the topic "Brewers grains"

1

Hertrampf, Joachim W., and Felicitas Piedad-Pascual. "Brewers’ Grains (De-Hydrated)." In Handbook on Ingredients for Aquaculture Feeds, 80–85. Dordrecht: Springer Netherlands, 2000. http://dx.doi.org/10.1007/978-94-011-4018-8_7.

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Duarte, Luís C., Florbela Carvalheiro, Sónia Lopes, Ines Neves, and Francisco M. Gírio. "Yeast Biomass Production in Brewery’s Spent Grains Hemicellulosic Hydrolyzate." In Biotechnology for Fuels and Chemicals, 637–47. Totowa, NJ: Humana Press, 2007. http://dx.doi.org/10.1007/978-1-60327-526-2_59.

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Monteiro, Claudia Cirineo Ferreira, Antonio Roberto Giriboni Monteiro, and Fernando Moreira da Silva. "Product Development with Biopolymers Made from Brewers’ Spent Grain (BSG) and Carboxymethylcellulose (CMC), Using 3D Food Printer." In Advances in Manufacturing, Production Management and Process Control, 133–39. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-51981-0_17.

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Lebiocka, M. "Variability of nutrients content during co-digestion process of sewage sludge and brewery spent grain." In Advances in Environmental Engineering Research in Poland, 107–14. London: Routledge, 2021. http://dx.doi.org/10.1201/9781003171669-11.

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Carvalheiro, Florbela, Luís C. Duarte, Raquel Medeiros, and Francisco M. Gírio. "Optimization of Brewery’s Spent Grain Dilute-Acid Hydrolysis for the Production of Pentose-Rich Culture Media." In Proceedings of the Twenty-Fifth Symposium on Biotechnology for Fuels and Chemicals Held May 4–7, 2003, in Breckenridge, CO, 1059–72. Totowa, NJ: Humana Press, 2004. http://dx.doi.org/10.1007/978-1-59259-837-3_86.

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Duarte, Luís C., Florbela Carvalheiro, Sónia Lopes, Susana Marques, Juan Carlos Parajó, and Francisco M. Gírio. "Comparison of Two Posthydrolysis Processes of Brewery’s Spent Grain Autohydrolysis Liquor to Produce a Pentose-Containing Culture Medium." In Proceedings of the Twenty-Fifth Symposium on Biotechnology for Fuels and Chemicals Held May 4–7, 2003, in Breckenridge, CO, 1041–58. Totowa, NJ: Humana Press, 2004. http://dx.doi.org/10.1007/978-1-59259-837-3_85.

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Badea, Ana, and Champa Wijekoon. "Benefits of Barley Grain in Animal and Human Diets." In Cereal Grains [Working Title]. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.97053.

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Barley (Hordeum vulgare L) is one of the major cereal grains grown in temperate countries and ranked globally as the fourth largest grain crop. Currently, it is produced in more than 100 countries around the world with a global production of approximatively 159 million tonnes and 51 million hectares in 2019. The production and value-added barley products impact breweries, food processors, feed mills, and livestock operations. Barley grain is used primarily as an energy and protein source in beef cattle diets and as a malt source for alcoholic beverages, especially in the beer industry. Also, barley is used in bread, soups, stews, and health products since the barley grain is rich in several health-boosting components. As such, barley is high in protein, fibre, vitamins and natural bioactive antioxidants such as phenolics and lipids. However the studies of bioactive and nutritional properties of barley and the utilization of the crop as a functional food in animal and human diet is still limited. The work herein provides a review covering world production, end-use and processing, nutritional attributes, and will advocate its potential as a functional food for animal and human health and its role in preventing some chronic diseases.

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8

Contreras, María del Mar, Antonio Lama-Muñoz, Juan Miguel Romero-García, Minerva García-Vargas, Inmaculada Romero, and Eulogio Castro. "Production of renewable products from brewery spent grains." In Waste Biorefinery, 305–47. Elsevier, 2021. http://dx.doi.org/10.1016/b978-0-12-821879-2.00011-9.

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9

Stojceska, Valentina. "Brewer's Spent Grain From By-Product to Health: A Rich Source of Functional Ingredients." In Flour and Breads and their Fortification in Health and Disease Prevention, 189–98. Elsevier, 2019. http://dx.doi.org/10.1016/b978-0-12-814639-2.00015-0.

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Stojceska, Valentina. "Dietary Fiber from Brewer’s Spent Grain as a Functional Ingredient in Bread Making Technology." In Flour and Breads and their Fortification in Health and Disease Prevention, 171–81. Elsevier, 2011. http://dx.doi.org/10.1016/b978-0-12-380886-8.10016-9.

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Conference papers on the topic "Brewers grains"

1

Anh, Duc Le, Kien Pham Van, Ranh Truong Van, Khai Tran Dinh, and Thanh Bui Trung. "Study on performance evaluation and optimization of brewers grains hammer mill." In 1ST VAN LANG INTERNATIONAL CONFERENCE ON HERITAGE AND TECHNOLOGY CONFERENCE PROCEEDING, 2021: VanLang-HeriTech, 2021. AIP Publishing, 2021. http://dx.doi.org/10.1063/5.0066721.

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Gribkova, I. N. "Technological approaches for processing brewer's grains for the purpose of greening production." In SCIENCE OF RUSSIA: GOALS AND OBJECTIVES. L-Journal, 2020. http://dx.doi.org/10.18411/sr-10-12-2020-28.

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This article discusses the issues of brewing industry ecologization, namely the processing brewer's spent grain possibility for the beverages industry needs. The prospects of processing brewer's spent grain, which have sparingly soluble useful various natures compounds, including polyphenols in both free and bound forms, have been shown. The authors investigated the possibility of processing brewer's spent grain using complex treatment with ECA-water at the first stage and with an enzyme preparation at the second. The catholyte positive effect on the various bound polyphenolic substances release during the first 4-10 hours was shown. Further treatment with a complex cytolytic enzyme preparation allows, after 4 hours, to obtain an increase in the content of polyphenols - by 33%, and anthocyanogens - by 6 times. As a result of brewing waste complex processing, it is possible to achieve the various groups presence of bound brewer's spent grain polyphenols in the extract.

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3

Masawi, Damascus, and Soloman Manyere. "Production of Xylose from Brewers Spent Grain by Dilute Hydrochloric Acid Hydrolysis." In EAI International Conference for Research, Innovation and Development for Africa. EAI, 2018. http://dx.doi.org/10.4108/eai.20-6-2017.2270207.

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"Drying and physico-chemical characterization of brewers spent grain for productivity improvement of Philippine smallholder animal production." In 2014 ASABE Annual International Meeting. American Society of Agricultural and Biological Engineers, 2014. http://dx.doi.org/10.13031/aim.20141908440.

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ORTIZ, S., A. A. C. BARROS, and A. FURIGO JR. "EXTRACTION AND QUANTIFICATION OF LIPIDS FROM BREWER’S SPENT GRAIN AND ITS POTENTIAL FOR LIPASE PRODUCTION." In XX Congresso Brasileiro de Engenharia Química. São Paulo: Editora Edgard Blücher, 2015. http://dx.doi.org/10.5151/chemeng-cobeq2014-2071-15995-146531.

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Tsai, Hung-Jung, and Yeau-Ren Jeng. "Characteristics of Powder Lubricated Finite-Width Journal Bearings: A Hydrodynamic Analysis." In World Tribology Congress III. ASMEDC, 2005. http://dx.doi.org/10.1115/wtc2005-63286.

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In this paper, the average lubrication equation for grain flow is solved using a control volume method to analyze the performance of hydrodynamic journal bearings. The grain particle size effect was investigated. The nondimensional load and friction coefficient are demonstrated in terms of eccentricity ratios under various diameter-to-width ratios. The results demonstrate the performance of powdered lubricated journal bearings, and also accord with the results experimented by Heshmat and Brewe.

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Onwosi, C. O., and G. U. Okereke. "Effect of water dilution and nutrient supplements (wood ash, urea and poultry droppings) on biogas production from brewers spent grain." In Proceedings of the II International Conference on Environmental, Industrial and Applied Microbiology (BioMicroWorld2007). WORLD SCIENTIFIC, 2009. http://dx.doi.org/10.1142/9789812837554_0048.

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Kadchik, Dmitry Yu, Askar K. Asilbekov, and Konstantin V. Slyusarskiy. "Ignition and combustion of brewery’s spent grain at conditions of excess air pressure." In THERMOPHYSICAL BASIS OF ENERGY TECHNOLOGIES (TBET 2020). AIP Publishing, 2021. http://dx.doi.org/10.1063/5.0046488.

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Shen, Y. Z., R. Abeynayakea, T. Ran, L. Y. Chen, and W. Z. Yang. "Effects of protease and protease dose applied in protein extraction on nutritional value of brewer’s spent grain residue." In 6th EAAP International Symposium on Energy and Protein Metabolism and Nutrition. The Netherlands: Wageningen Academic Publishers, 2019. http://dx.doi.org/10.3920/978-90-8686-891-9_35.

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Reports on the topic "Brewers grains"

1

Mohammed, Dawud, Degu Addis, Tinsae Berhanu, and Adriaan Vernooij. Mapping of spent brewers’ grain supplychain in Ethiopia. Wageningen: Wageningen Livestock Research, 2019. http://dx.doi.org/10.18174/506451.

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Alvarez Aranguiz, Adolfo, Tinsae Berhanu, and Adriaan Vernooij. Utilization and management of spent brewers grain in Ethiopian dairy farms. Wageningen: Wageningen Livestock Research, 2019. http://dx.doi.org/10.18174/504103.

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Morrow, Charles. Economic Viability of Brewery Spent Grain as a Biofuel. Office of Scientific and Technical Information (OSTI), January 2016. http://dx.doi.org/10.2172/1235987.

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