STUDY OF THE KINETICS OF DRYING BREWER’S SPENT GRAIN

2020 ◽  
Author(s):  
Т.Г. КОРОТКОВА ◽  
А.С. ДАНИЛЬЧЕНКО ◽  
Н.Ю. ИСТОШИНА
Keyword(s):  
Matter Content ◽  
Dry Matter Content ◽  
Drying Time ◽  
Brewer’S Spent Grain ◽  
Average Value ◽  
Free Moisture ◽  
Before And After ◽  
Spent Grain ◽  
Kinetics Of ◽  
Two Temperature

Исследована кинетика сушки сырой пивной дробины – вторичного продукта ООО «Белореченский пивоваренный завод» (Россия, Краснодарский край). Сушка проведена в двух температурных режимах – 60 и 55°С. Скорость сушильного агента при вынужденной конвекции составляла 4,5 м/с. Содержание сухого вещества определено по ГОСТ 31640–2012 в лабораторных условиях и составило 12,9%. Измерение убыли массы при сушке проведено с интервалом 5 мин. Общее время сушки навески пивной дробины в количестве 50 г – 420 мин при режиме 50°С, 360 мин – при 60°С. Среднее значение конечной влажности пивной дробины составило 11,85%. Построены кривые сушки и скорости сушки. Скорость сушки при удалении свободной влаги в первом периоде сушки, мин–1: при 60°С – 3,5, при 55°С – 3,0. Установлено, что содержание связанной влаги составляет в среднем 57% от массы влаги в навеске пивной дробины, свободной влаги – 43%. Анализ структуры навески пивной дробины под микроскопом до сушки и после нее подтвердил факт, что в исследованном материале количество связанной влаги больше, чем свободной. Наличие частиц размером 5–7 мм свидетельствует о значительном количестве клеточной влаги в неразрушенных капиллярах. Дальнейшее совершенствование технологии переработки пивной дробины должно быть направлено на разрушение клеточной структуры материала после его механического обезвоживания. The kinetics of drying of the crude brewer’s spent grain – a secondary product of LLC «Belorechensky brewery» (Russian Federation, Krasnodarregion) has been studied. Drying is carried out in two temperature modes – 60 and 55°C. The speed of the drying agent under forced convection was 4,5 m/s. The dry matter content was determined according to GOST 31640–2012 in laboratory conditions and was 12,9%. Measurement of mass loss during drying was performed at an interval of 5 min. The total drying time of the brewer’s spent grain sample in the amount of 50 gis 420 min at 50°C, 360 min – at 60°C. The average value of the final moisture content of brewer’s spent grain made up 11,85%. Curves of drying and drying speed are constructed. Drying speed when removing free moisture in the first drying period, min–1: at 60°C – 3,5, at 55°C – 3,0. It was found that the content on average of bound moisture is 57% of the mass of moisture in brewer’s spent grain, free moisture – 43%. Analysis of the structure sample of brewer’s spent grain a microscope before and after drying confirmed the fact that the amount of bound moisture in the studied material is greater than the amount of free moisture. The presence of particles of 5–7 mm in size indicates a significant amount of cellular moisture in undisturbed capillaries. Further improvement of the technology for processing brewer’s spent grain should be aimed at destroying the cellular structure of the material after its mechanical dehydration.

scholarly journals Determination of the content of free and attached moisture in spent grain

2020 ◽  
pp. 41-52
Author(s):  
A. S. Danilchenko ◽  
Kh. R. Siyukhov ◽  
T. G. Korotkova ◽  
B. B. Siyukhova
Keyword(s):  
Moisture Content ◽  
Matter Content ◽  
Dry Matter Content ◽  
Temperature Regimes ◽  
Free Moisture ◽  
Spent Grain ◽  
Drying Curves ◽  
Kinetics Of ◽  
Two Temperature

Experimental data on the kinetics of drying of raw brewer’s grains from the Maykop brewery for two temperature regimes of 60°C and 55°C are presented. The dry matter content is 12,7%. The drying agent speed is 4,5 m/s. The purpose is to determine the content of free and attached moisture in brewer’s grains obtained as a waste in the production of beer using classical technology. Analysis of the drying curves and drying rate curves has shown that free moisture is removed when the moisture content changes from the initial 687,4% to 360%; with a further decrease in the moisture content, the attached moisture is removed. A moisture content of 360% is assumed to be at the interface between the first and second drying periods. The average free moisture content is 47%, that of the attached one is 53%. A significant amount of the attached moisture indicates insufficient destruction of the cellular structure of the material.

IMPROVEMENT OF PROCESSING TECHNOLOGY BREWER'S GRAINS TO DRY FORAGE ADDITIVE

2021 ◽  
Author(s):  
Т.Г. КОРОТКОВА ◽  
А.С. ДАНИЛЬЧЕНКО
Keyword(s):  
Moisture Content ◽  
Solid Fraction ◽  
Prolonged Exposure ◽  
Matter Content ◽  
Feed Additives ◽  
Final Moisture Content ◽  
Dry Matter Content ◽  
Drying Time ◽  
Three Samples ◽  
Kinetics Of

Традиционные способы удаления влаги из пивной дробины – ее механическое обезвоживание и сушка, которая является энергоемким технологическим процессом, поскольку для удаления значительного количества связанной влаги из крупных частиц сырой пивной дробины требуется продолжительное воздействие на материал. Для исследования возможности сокращения продолжительности сушки нами выдвинуто предположение, что разрушение клеток пивной дробины, способствующее переходу части связанной влаги в свободную, должно отразиться на кинетике сушки материала. Перед проведением сушки сырую пивную дробину помещали на сито до полного стока с нее жидкости. Из полученного таким образом материала сформировали три образца: образец 1 (исходный); образец 2 – дробленая пивная дробина; образец 3 – дробленая и отжатая на ручном прессе пивная дробина. Сушку трех образцов проводили при температурном режиме 60°С в сушильном шкафу Memmert UFE 400. Убыль массы навески фиксировали на весах через каждые 5 мин в течение всего эксперимента. Содержание сухого вещества, определенное по ГОСТ 31640–2012, составило, %: для образцов 1 и 2 – 19,2; для образца 3 – 22. По результатам эксперимента построены кривые скорости сушки, на основе анализа которых установлено, что операция дробления перед сушкой позволяет разрушить клеточную структуру пивной дробины и перевести часть связанной влаги в свободную. Конечная влажность образцов пивной дробины составила, %: образец 1 – 112,453; 2 – 10,842; 3 – 9,585. На основе полученных экспериментальных данных было предложено при производстве сухой кормовой добавки из вторичного продукта пивоваренного производства после его отжима перед сушкой ввести стадию измельчения пивной дробины до размера частиц 3–5 мм. Это позволяет увеличить поверхность массообмена между сушильным агентом и твердой фракцией, что повышает скорость сушки и снижает ее продолжительность, а также получить высушенную твердую фракцию пивной дробины с влажностью 9–10%. Снижение конечной влажности сухой кормовой добавки может способствовать увеличению срока ее хранения. Traditional methods of removing moisture from raw brewer's grains are mechanical dewatering and drying. Drying is an energy-intensive technological process, since it requires prolonged exposure to the material to remove a significant amount of bound moisture from the large particles of raw brewer's grains. To study the possibility of reducing the drying time, we put forward the assumption that the destruction of the brewer's grains cells, which contributes to the transition of part of the bound moisture to the free one, should affect the kinetics of drying the material. Before drying, the raw brewer's grains were placed on a sieve until the liquid was completely drained from it. Three samples were formed from the material obtained in this way: sample 1 – initial; sample 2 – crushed brewer's grains; sample 3 – crushed and pressed on a manual press brewer's grains. Three samples were dried at a temperature of 60°C in a Memmert UFE 400 drying cabinet. The weight loss of the sample was recorded on the scale every 5 minutes throughout the experiment. The dry matter content determined according to GOST 31640–2012 was, %: for samples 1 and 2 – 19,2; for sample 3 – 22. According to the results of the experiment, the drying rate curves are constructed. Based on their analysis, it was found that the crushing operation before drying allows you to destroy the cellular structure of the brewer's grains and transfer part of the bound moisture to the free. The final moisture content of the beer pellet samples was, %: sample 1 – 112,453; 2 – 10,842; 3 – 9,585. On the basis of the experimental data obtained, it was proposed in the production of dry feed additives from the secondary product of brewing production to introduce after its extraction before drying a stage of crushing the brewer's grains to a particle size of 3–5 mm. This allows you to increase the mass transfer surface between the drying agent and the solid fraction, which increases the drying speed and reduces its duration, as well as to obtain a dried solid fraction of brewer's grains with a humidity of 9–10%. Reducing the final moisture content of a dry forage additive can increase its shelf life.

scholarly journals Analysis of Drying of Brewers’ Spent Grain

Proceedings ◽  
2018 ◽  
Vol 2 (23) ◽  
pp. 1467 ◽  
Author(s):  
José Ignacio Arranz ◽  
María Teresa Miranda ◽  
Francisco José Sepúlveda ◽  
Irene Montero ◽  
Carmen Victoria Rojas
Keyword(s):  
Energy Use ◽  
Low Cost ◽  
Matter Content ◽  
Raw Material ◽  
Dry Matter Content ◽  
Brewing Industry ◽  
Livestock Feed ◽  
Spent Grain ◽  
Very High ◽  
Animal Consumption

Brewing industry generates a main residue, brewers’ spent grain (BSG), which has good properties both for use in animal consumption and for thermal use, but contains a very high content of moisture (20–25% dry matter content), so that its elimination or treatment should be immediate, since it can cause degeneration problems of the product. Currently, brewers often supply this material at low cost for use as livestock feed. This solution is not efficiently carried out without reporting too much benefit to the brewers more than to eliminate waste from their facilities. However, BSG is a raw material of interest for application in different areas due to its low price, availability throughout the year and a valuable chemical composition, so it seems necessary to look for an alternative use to give value to these characteristics. In this paper a drying study is carried out in order to establish the foundations for its energy use by thermal of BSG. BSG has been used from a craft brewery located at Badajoz, Spain. Drying analysis was carried out for various temperatures and inlet air flow by means a convective dryer. The properties studied show that BSG can be used for thermal utilization in large installations, being necessary heat drying processes as a pretreatment in order to obtain a biofuel with acceptable efficiency.

scholarly journals Convective Drying of Sewage Sludge Layer in Through-flow

2020 ◽  
Vol 66 (9) ◽  
pp. 481-493
Author(s):  
Andraž Lipolt ◽  
Brane Širok ◽  
Marko Hočevar ◽  
Lovrenc Novak
Keyword(s):  
Sewage Sludge ◽  
Drag Force ◽  
Layer Structure ◽  
Measured Data ◽  
Matter Content ◽  
Convective Drying ◽  
Coefficient Of Determination ◽  
Dry Matter Content ◽  
Drying Time ◽  
Drying Rates

Drying of the sewage sludge layer was investigated in a convective laboratory dryer at air temperatures of 65 °C and 80 °C and air speeds of 0.53 m/s and 0.83 m/s. The sludge layer was formed by loading cylindrical extrudates on a grate of 0.5 m × 0.5 m size. The drying air was directed through the layer, as typically encountered in industrial belt dryers. Under such setup, the sludge layer structure and porosity significantly affect the air flow conditions and thus the drying rates. Shrinkage and cracking of the material during drying caused changes in the layer’s porous structure, that affected the pressure drop and the drag force due to passing of air through the layer. The decreasing of drag force over time was modeled by a simple function that showed excellent agreement to the selected measured data. The sludge layer drying kinetics was determined by fitting the measured data to the most common drying models. Two models, the modified Nadhari and the Wang Singh model, were determined as most suitable for modeling of drying curves. The total drying time per kilogram of sludge was modeled as a function of drying air temperature, drying air velocity and initial sludge dry matter content. The coefficient of determination (R2) of the model is 0.944. Total drying times between 43 minutes per kilogram and 76 minutes per kilogram of sludge were obtained for the investigated range of drying air conditions.

scholarly journals Flow rate of liquid cattle manure leakage into subsoil during storage

2018 ◽  
Vol 64 (No. 2) ◽  
pp. 49-54
Author(s):  
Vegricht Jiří ◽  
Šimon Josef ◽  
Hájek David ◽  
Bradna Jiří
Keyword(s):  
Flow Rate ◽  
Dry Matter ◽  
Matter Content ◽  
Cattle Manure ◽  
Statistical Dependence ◽  
Dry Matter Content ◽  
Average Value ◽  
Laboratory Conditions ◽  
Coefficient Of Permeability

Under laboratory conditions, seepage of liquid cattle manure with dry matter content of 3–8% through subsoil was studied in relation to its dry matter content and period of storage. Statistical dependence of the total amount of eluate on the dry matter has been found (P = 0.0013). A hypothesis was also confirmed that liquid cattle manure shows a sealing effect during storage. It was found that the average value of coefficient of permeability decreases as soon as 48 hours after the start of storage under the value 5.56171 × 10<sup>–6</sup> cm·s<sup>-1</sup>, which, according to peer reviewed literature, is not hazardous to the environment. The results will help in designing projects of liquid cattle manure reservoirs and assessment of their effect on the environment.

Quality of potatoes in relation to soil and season I. The content of dry matter

1946 ◽  
Vol 36 (3) ◽  
pp. 207-213 ◽  
Author(s):  
H. G. Wager
Keyword(s):  
Dry Matter ◽  
Matter Content ◽  
Soil Types ◽  
Dry Matter Content ◽  
Average Content ◽  
Average Value ◽  
Available Water Content ◽  
Different Seasons ◽  
The Difference

The dry-matter content of about 260 samples of potatoes was determined. The samples were collected over three seasons and from many types of soil.The average dry-matter content of a variety varied from season to season, but it always bore an approximately constant relationship to the average value of other varieties.Wet seasons led to potatoes low in dry matter.The variation in the content of dry matter of potatoes in different seasons and from different soil types is not a direct effect of the water balance of the tubers.The average content of dry matter of potatoes depends on the soil in which they were grown; fen and blackland gave potatoes with the lowest dry matter, followed by skirt, silt and warp, then loam and medium loam, then clay, and the highest dry matter occurred in stocks grown in sands, gravels or light loams.The difference between the soils is discussed, and it is tentatively concluded that the factor responsible for the variation in content of dry matter of the potatoes is the available water content of the soils.

scholarly journals The influence of chemical composition of milk on yield of semi-hard cheese

2010 ◽  
Vol 26 (3-4) ◽  
pp. 167-177 ◽  
Author(s):  
M. Bojanic-Rasovic ◽  
S. Mirecki ◽  
N. Nikolic ◽  
R. Rasovic
Keyword(s):  
Dry Matter ◽  
Matter Content ◽  
Dry Matter Content ◽  
High Positive Correlation ◽  
Positive Correlation ◽  
Average Value ◽  
Theoretical Yield ◽  
Bulk Milk ◽  
Actual Yield ◽  
The Impact

The aim of paper was to examine the impact of the milk quality on yield of semi-hard naturally dried cheese, produced in cheese plant factory ZZ 'Cijevna' in Podgorica. Tests were conducted on 6 samples of bulk milk of cows and 6 productive batch of cheese. Chemical tests of the bulk milk have been done on the device MilcoScan 4000, and the determination content dry matter of whey and dry matter of cheese on the device MilcoScan FT 120. Theoretical yield of cheese was determined in two ways: 1) based on the content of fat and protein content in milk and 2) based on dry matter content of milk, dry matter of whey and dry matter of cheese. Actual yield of cheese is determined on the base of the total amount of cheese obtained after pressing and the amount of wasted milk. The average value for the fat content in the examined milk amounted to 3.79%, protein 3.24%, 4.26% lactose and dry matter content without fat 8.24%. The average value for the theoretical cheese yield by first method was 10.65% and by second method 9,30%. The average of actual cheese yield amounted to 11.26%. We found a very high positive correlation between content of fat in milk and actual cheese yield (0.929032) and mean positive correlation between content of protein in milk and actual cheese yield (0.613141), content of lactose in milk and actual cheese yield (0.651317) and between dry matter content in milk and actual cheese yield (0.651956).

scholarly journals Nutritional value and digestible dry matter production of oat genotypes for ensiling

2020 ◽  
Vol 21 ◽  
Author(s):  
Antonio Vinicius Iank Bueno ◽  
Matheus Gonçalves Ribeiro ◽  
Fernando Alberto Jacovaci ◽  
Tamara Tais Três ◽  
Guilherme Fernando Mattos Leão ◽  
...  
Keyword(s):  
Dry Matter ◽  
Matter Content ◽  
Dry Matter Content ◽  
Dry Matter Yield ◽  
Dry Matter Digestibility ◽  
Matter Production ◽  
Nutritional Characteristics ◽  
Block Scheme ◽  
Before And After

Abstract This study evaluated dry matter yield and nutritional characteristics of different oat genotypes (Avena spp.) for ensiling. Treatments consisted of genotypes of white oat IPR 126 (Avena sativa), black oat Cabocla IPR and Agrocoxilha (Avena strigosa), and BRS Madrugada and BRS Centauro (Avena vertis). Oats were harvested at the phenological stage of milk/dough grain. The design was a completely randomized block scheme, with five treatments and three replications per treatment. The IPR Cabocla genotype showed the highest dry matter content (before and after silo opening) and in vitro dry matter digestibility of fresh forage. No differences were observed for in vitro dry matter digestibility and dry matter losses among silages. The highest silage digestible dry matter yield (kg ha-1) was observed for the BRS Centauro genotype. Thus, despite the better nutritional quality presented by the IPR Cabocla genotype before ensiling, BRS Centauro genotype presented a higher yield of digestible dry matter per hectare.

scholarly journals HOW MUCH CARBON IS STORED IN DESERTS? AN APPROACH FOR THE CHILEAN ATACAMA DESERT USING LANDSAT-8 PRODUCTS

2016 ◽  
Vol XLI-B8 ◽  
pp. 879-882
Author(s):  
H. J. Hernández ◽  
T. Acuña ◽  
P. Reyes ◽  
M. Torres ◽  
E. Figueroa
Keyword(s):  
Dry Matter ◽  
Atacama Desert ◽  
Extreme Environment ◽  
Matter Content ◽  
Landsat 8 ◽  
Total Biomass ◽  
Dry Matter Content ◽  
Constant Weight ◽  
Mean Values ◽  
Average Value

The Atacama Desert in northern Chile is known as the driest place on Earth, with an average rainfall of about 15 mm per year. Despite these conditions, it contains a rich variety of flora with hundreds of species characterised by their extraordinary ability to adapt to this extreme environment. These biotic components have a direct link to important ecosystem services, especially those related to carbon storage and sequestration. No quantitative assessment is currently available for these services and the role of the desert in this matter remains unclear. We propose an approach to estimate above-ground biomass (AGB) using Landsat-8 data, which we tested in the Taparacá region, located in the northern section of the desert. To calibrate and validate the models, we used field data from 86 plots and several spectral indexes (NDVI, EVI and SAVI) obtained from the provisional Landsat-8 Surface-reflectance products. We applied randomised branch sampling and allometry principles (non-destructive methods) to collect biomass samples for all plant biological types: wetlands, steppes, shrubs and trees. All samples were dried in an oven until they reached constant weight and the final values were used to extrapolate dry matter content (AGB) to each plot in terms of kg m-2. We used all available scenes from September 2014 to August 2015 to calculate the maximum, minimum and average value for each index in each pixel within this period. For modeling, we used the method based on classification and regression trees called random forest (RF), available in the statistical software R-Project. The explained variance obtained by the RF algorithm was around 80-85%, and it improved when a wetland vector layer was used as the predictive factor in the model to reach the range 85-90%. The mean error was 1.45 kg m-2 of dry matter. The best model was obtained using the maximum and mean values of SAVI and EVI indexes. We were able to estimate total biomass storage of around 8 million tons (~ 4 million tons of C) for the whole region.

Determination of the true metabolizable energy (TMEN) by roosters of feedstuffs made from seal by-products

1997 ◽  
Vol 77 (1) ◽  
pp. 165-167 ◽  
Author(s):  
D. M. Anderson ◽  
L. White ◽  
J. MacLean
Keyword(s):  
Raw Materials ◽  
Calcium Content ◽  
Matter Content ◽  
Metabolizable Energy ◽  
Dry Matter Content ◽  
Average Value ◽  
Freeze Dried ◽  
Gross Energy ◽  
Materials Used ◽  
By Products

TMEN values for various seal by-product feedstuffs were determined using roosters. Four samples of seal meal [seal meal 1991, seal meal 1992, seal meal 1994 (juveniles), seal meal 1994 (mixed ages)] and three samples of seal meat (oven-dried at 50 °C, oven-dried at 120 °C, and freeze-dried) were given to 16 roosters (30 g: precision fed) housed in individual wire cages. Total collection of excreta from a 48-h period was used to provide samples for analysis of gross energy, nitrogen, and dry matter content. TMEN results indicate variability in quality of the meals, associated with the different raw materials used to produce the seal meals as well as year of production. The TMEN values for the seal meals ranged from 3896 kcal kg−1 to 4621 kcal kg−1 with an average value of 4283 kcal kg−1. The crude protein content of the seal meals ranged from 64.2 to 67.6%, the crude fat content from 12.7 to 14.7%, the calcium content from 5.38 to 8.98% and the total phosphorus content from 3.16 to 4.79%. Oven-drying the seal meat at 120 °C significantly reduced TMEN (2643 kcal kg–1). The TMEN values for the freeze-dried and the low temperature oven-dried (50 °C) seal meat were not significantly different (4008 kcal kg–1 and 4013 kcal kg–1, respectively). Key words: True metabolizable energy, seal by-products, roosters, seal meal, seal meat, TMEN

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