Paper details

Title:

Thermal Characterization Using TG-MS of Brewers' Spent Grain from Craft Beer

Author(s):

Arranz, J.I., Miranda, M.T., Montero, I., Sepúlveda, F.J., Rojas, C.V.

Document(s):

Abstract:

Manufacture of craft beer is an increasingly significant sector in Spain. It is characterized by its limited production in small familiar factories. The management of brewers’ spent grain (waste generated in its manufacture) presents an important limitation for producers in this sector: the generated waste is not usually properly managed, as it lacks of space and conditions to store it. One of the ways to eliminate this waste is its thermal use. To know if this use can be viable, the characteristics of this by-product must be analyzed. In this work, thermal properties were studied using thermogravimetry and mass spectrometry (TG-MS) technologies to establish the possible use of brewers’ spent grain from craft beer through thermal use. For that purpose, samples underwent different heating ramps in different atmospheres, obtaining various thermal parameters and emission of pollutants. To complete the study, the results were compared with similar agroindustrial residues, such as olive pomace and grape pomace. The results showed that, once the moisture content of the by-product was reduced, it could be possible to use it thermally in industrial facilities with lower requirements than domestic combustion equipment.

Keywords:

biomass, CO₂ emission, agroindustrial residues

Topic:

Biomass Resources

Subtopic:

Biomass feedstock, residues and by-products

Event:

27th European Biomass Conference and Exhibition

Session:

1DV.3.39

Pages:

363 - 369

ISBN:

978-88-89407-19-6

Paper DOI:

10.5071/27thEUBCE2019-1DV.3.39

Price:

FREE