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Schematic diagram of a continuous PEF unit for pasteurization with cooling system. The thermocouples are referred to as TC on the diagram.
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The brewing industry is regarded as a fiercely competitive and insatiable sector of activity, driven by the significant technological improvements observed in recent years and the most recent consumer trends pointing to a sharp demand for sensory enhanced beers. Some emergent and sustainable technologies regarding food processing such as pulsed ele...
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... this reason, the commercial use of PEF to inactivate vegetative cells of microorganisms in liquid foods such as juice, milk and egg products is becoming popular [90]. PEF technology holds great potential to be used for pasteurization purposes in a continuous mode of operation, with a setup as represented in Figure 2 According to Milani et al. (2015) a PEF treatment under certain controlled conditions (i.e., room temperature, 45 kV/cm electrical field intensity, 46 pulses and a total treatment time of 70 µs) resulted in the inactivation of Saccharomyces cerevisiae ascospores by 0.2 and 2.2 log reductions for 0 and 7% alc/vol beers, respectively, when compared to thermal inactivation. This study also revealed, that when these same PEF processing conditions were combined with the thermal processing (52-53 • C) of 0 and 7% alc/vol beers, at least an additional 0.7 and 1.8 log reductions in the yeast spore population was accomplished, respectively [92]. ...
Citations
... To simulate the brewing process [24,25], achieve biochemical stabilization, sterilize agricultural residues, and eliminate bacteria, grain processing residues and wheat bran were boiled for 10 min at 100 °C [26,27]. Dry brewing yeast (Saccharomyces cerevisiae) was cultivated in a highly diluted pulp, sterilized agricultural residues, and dry sugar suspension at 23 °C for 14 h. ...
Renewable materials and material circularity are key priorities for the coming decades. While paper is the most utilized material in the packaging sector, its applications in food packaging are limited due to low barrier properties. Coating it with petroleum-based polymer barrier coatings renders it unrecyclable both mechanically and biologically. Bio-coated paper packaging, made from agricultural waste or by-products, presents environmentally favorable solutions that can benefit the biological cycle of the circular economy. The main objective of this study is to assess the applicability of grain and beer production by-products in wood pulp food packaging materials. It examines the effects of different grain by-products (industrial wheat grain processing residues and wheat bran) particles and concentrations (15 wt% and 40 wt%), as well as the impact of brewer’s yeast (Saccharomyces cerevisiae) at a concentration of 10 wt%, on the physical–mechanical and barrier properties of Northern bleached softwood kraft (NBSK) and chemithermomechanical (CTMP) pulps. Material composites were fabricated using a standard sheet forming method. Physical–mechanical properties were analyzed through tensile strength, strain at break, tear resistance, and bending stiffness tests. Barrier-related properties were analyzed through roughness, air permeance, and water contact angle tests. Results revealed that the vast majority of physical–mechanical properties decreased with the increase of both types of grain production fillers. Industrial wheat grain processing residues had a lower impact on physical–mechanical properties than wheat bran filler. A higher percentage of property decrease was absorbed in NBSK pulp than in CTMP. Roughness of CTMP can be improved by adding both industrial wheat grain processing residues and wheat bran. Wheat bran particles can increase hydrophobicity. CTMP pulp strength properties can be increased with the addition of yeast; however, the yeast additive’s effect on air permeance demonstrated a negative impact. In the case of NBSK pulp, which has higher primary strength properties, the addition of yeast does not make any significant changes. The conducted experiments demonstrated that, overall, the addition of these fillers resulted in a decline in physical–mechanical properties such as tensile strength, strain at break, tear resistance, and bending stiffness. This decline was more pronounced with higher concentrations of fillers. In the case of CTMP pulp, both types of fillers exhibited similar trends in affecting properties, whereas for NBSK pulp, wheat bran had a more significant impact compared to wheat grain processing residues. The addition of yeast generally led to a reduction in physical–mechanical properties, particularly in tensile strength and tear resistance. However, samples containing yeast displayed increased flexibility compared to controls. The influence on barrier properties varied: while yeast increased air permeability, it also enhanced surface hydrophobicity, thereby reducing the paper’s receptivity to liquids.
... Fermentation takes place for several weeks or months, depending on the style of beer. During this period, yeast consumes sugar from the grain to produce alcohol and carbon dioxide, which gives beer its characteristic carbonation and flavor (Carvalho et al., 2023;Villacreces et al., 2022). Thermal pasteurization is commonly used to ensure product stability over the desired shelf-life period. ...
... HPP has been studied as a novel technology to improve the quality of beer. It can be utilized throughout the beer production process, including malting, mashing, boiling, filtration, and pasteurization (Carvalho et al., 2023;Santos et al., 2017). HPP has been demonstrated to extend shelf-life due to the inactivation of beer spoilage microorganisms, as well as improve sensory quality and preserve flavor (Yin et al., 2016;Š tulíková et al., 2020). ...
... Beer styles are many and very different and they can be obtained by the different uses of their traditional components such as water, malted cereals, yeasts and hops and the "art" of combining different proportions of them and elaboration techniques [3,4]. ...
... The brewing process consists of nine steps, which are: milling, mashing, wort filtration, wort boiling, wort treatment, fermentation, maturation, filtration and pasteurization [4]. ...
... In grinding, the aim is to homogeneously reduce the size of the malted cereal grain, improving its contact surface, exposing its internal portion (endosperm) favoring the total disintegration of the endosperm and promoting better enzymatic performance on exposed starch and proteins [4,5]. During mashing, the malted barley starch is hydrolyzed by endogenous malt amylases, using controlled conditions [6]. ...
In this work we explore the use of brewers’ spent grain to produce biogas after it was used to produce the edible mushroom Pleurotus pulmonarius within the concept of circular economy. We compare the production of biomethane obtained using: (i) spent mushroom substrate and (ii) brewers’ spent grain to feed the digester. We produced the mushroom using a mixture of sawdust and brewers’ spent grain and the resulting spent mushroom substrate was used to feed the digester. The mono-digestion of both substrates was carried out in 19 l semi-continuos biodigesters, in mesophilic conditions (35 °C), constant stirring of 200 rpm and a hydraulic retention time of 30 days. The start-up of biodigesters was carried out in stages. PH, volume and biogas composition were recorded daily. Accumulated biogas volumes of 59.97 l and 465.73 l were obtained for the spent mushroom substrate and brewers’ spent grain respectively. The yield and average methane composition produced were 35.95 l CH4/kgVS and 42% for spent mushroom substrate; while for brewers’ spent grain 265.495 l CH4/kgVS and 55% were obtained. The use of brewers’ spent grain, first as substrate for mushroom production, and then, using spent mushroom substrate to produce biogas would not be a recommended practice if the main objective were the production of biogas. Since it is much more efficient to produce biomethane when brewers’ spent grain is used directly. The results obtained from the use of brewers’ spent grain show that this substrate improves the yield of mushroom production and can be used for the production of biogas in semi-continuos biodigesters with a high performance.
Graphical Abstract
... In order to mimic brewing process [25,26], achieve biochemical stabilization, sterilise agricultural residues and eliminate bacteria grain processing residues and wheat bran were boiled for 10 min at 100°C [27,28]. Dry brewing yeasts (Saccharomyces cerevisiae) were cultivated in highly diluted pulp, sterilized agricultural residues and dry sugar suspension at 23°C for 14 hours. ...
Renewable materials and material circularity are the key priorities of coming decades. Paper is the most used material in the packaging sector, however its applications in the food packaging are limited because of the low barrier properties. When coated with petrol-based polymer barrier coatings it becomes unrecyclable neither mechanically, neither biologically. Bio-coated and made from / with agricultural waste or by-products compostable paper packaging is environmentally favourable solutions that can benefit the biological cycle of the circular economy.
The main objective of this study is to review the applicability of grain and beer production by-products application in compostable food packaging materials. The effect of different grain by-products (industrial wheat grain processing residues and wheat bran) particles and concentrations (15wt% and 40wt%) as well as the effect of brewer’s yeast (saccharomyces cerevisiae) of 10wt% concentration on the physical-mechanical and barrier properties on Northern bleached softwood kraft (NBSK) and chemithermomechanical (CTMP) pulps.
The material composites were fabricated using standard sheet forming method. The physical-mechanical properties were analyzed through tensile strength, strain at break, tear resistance and bending stiffness tests. The barrier related properties were analyzed through roughness, air permeance and water contact angle tests.
The result reveal that the vast majority physical-mechanical properties decreased with the increase of both type of grain production fillers. Industrial wheat grain processing residues resulted lower impact on physical-mechanical properties than wheat bran filler. Higher percentage properties decrease was absorbed in NBSK pulp than in CTMP. Roughness of CTMP can be improved by adding both – industrial wheat grain processing residues and wheat bran. Wheat bran particles can increase hydrophobicity. CTMP pulp strength properties can be increased with addition of yeast, however yeast additive effect on air permeance demonstrated resulted negative impact. In case of NBSK pulp which has higher primary strength properties, addition of yeast does not make any significant changes.
The conducted experiments demonstrated that grain production by-products decreases physical-mechanical properties, but can be applicable and benefit compostable food packaging material production by saving raw materials. The pulp type and filler ratio in must be evaluated on an individual case. Beer production by-product saccharomyces cerevisiae does not make significant difference on material physical-mechanical properties – the yeast-containing samples are generally less mechanically robust but can exhibit flexibility. The effect on barrier properties varies – air permeability of these samples is generally higher however yeast has a positive impact on surface hydrophobicity – paper surface becomes more hydrophobic or less receptive to wetting by liquids.
... Beer styles are many and very different and they can be obtained by the different uses of their traditional components such as water, malted cereals, yeasts and hops and the "art" of combining different proportions of them and elaboration techniques [3,4]. ...
... The brewing process consists of nine steps, which are: milling, mashing, wort ltration, wort boiling, wort treatment, fermentation, maturation, ltration and pasteurization [4]. ...
... In grinding, the aim is to homogeneously reduce the size of the malted cereal grain, improving its contact surface, exposing its internal portion (endosperm) favoring the total disintegration of the endosperm and promoting better enzymatic performance on exposed starch and proteins [4,5]. During mashing, the malted barley starch is hydrolyzed by endogenous malt amylases, using controlled conditions [6]. ...
In this work we explore the use of brewers' spent grain (BSG) to produce biogas after it was used to produce the edible mushroom Pleurotus pulmonarius within the concept of circular economy. We compare the production of biomethane obtained using: i) spent mushroom substrate (SMS) and ii) BSG to feed the digester. We produced the mushroom using a mixture of sawdust and BSG and the resulting SMS was used to feed the digester. The mono-digestion of both substrates was carried out in 19l semi-continuos biodigesters (SB), in mesophilic conditions (35°C), constant stirring of 200 rpm and a hydraulic retention time of 30 days. The start-up of SB was carried out in stages. PH, volume and biogas composition were recorded daily. Accumulated biogas volumes of 59.971 l and 465.73 l were obtained for the SMS and BSG respectively. The average methane composition was 42% for SMS and 55% for BSG. The methane yield obtained was 35.95 and 265.495 l CH4/KgVS for SMS and BSG, respectively. The use of BSG, first as substrate for mushroom production, and then, using SMS to produce biogas would not be a recommended practice if the main objective were the production of biogas. Since it is much more efficient to produce biomethane when BSG is used directly. The results obtained from the use of BSG show that this substrate improves the yield of mushroom production and can be used for the production of biogas in SB with a high performance.
... Certain studies have suggested that stakeholder pressure is one of the key contributing factors to proactive sustainability (Carroll, 2015;Henriques and Richardson, 2013), while others have assessed how upper management's eagerness to outperform the competition might affect EM (Milne and Gray, 2013;Reid and Gatrell, 2017). However, there is only a handful (Danson et al., 2015) of studies that have viewed upper management as the conduit through which stakeholder pressure is interpreted and evaluated to determine how proactive sustainability might afford their business a competitive edge (Carvalho et al., 2023). There is a need for more research into environmentally friendly practices within breweries for several reasons. ...
The processing of food is a common method that converts raw materials into edible items that are safer, simpler to prepare and frequently more appealing to customers this change however has implications for the nutritional composition of meals It is used to describe the effects of different processing methods on vitamins, minerals and macronutrients etc understanding these consequences is critical for establishing healthy eating habits and improving public health. By refrigerating, below freezing, fermenting, drying, and adding salt or sugar, pathogen development can be decreased or prevented, pathogens can also be killed by using heat treatments such as pasteurization, sterilization and frying because these precautions help to safeguard customers, the majority of food-borne disease incidents involve pathogen-contaminated raw animal products, fruits, and vegetables etc. Food processing's function has varied over time, High-intensity economically processed food frequently has more added sugar, salt and calories, in addition to a lower micronutrient density than comparable food or meals cooked at home from raw or lightly treated sources food processing entails a number of procedures that might have an influence in the quality of food, especially nutritious quality as well as food safety heating and spray drying are all examples of food processing operations these processes can affect the content and quality of fats, vitamins, carbohydrates and proteins etc. Review Article Singh et al.; Curr.
Beer is an age-old alcoholic, recreational beverage popular worldwide. It is produced by the process of brewing which involves the enzymatic fermentation of the mixture of water, starch, and hops by yeast in a specific condition. Production of beer from cereal grains involved several steps including grain treatment, malting, mashing, lautering, filtration, fermentation, maturation, finishing, and packaging. The brewing process has a marked effect on the quality, taste, aroma, consistency and alcoholic content. Several types of beers with distinct characteristics can be produced by varying the brewing conditions and yeast flora. Apart from psychoactive affects beer can have several medicinal benefits when consumed in moderation. This review presents a detailed understanding of the several steps for enhancing the brewing process for commercial beer production with desirable quality and flavour. The review also highlights current research progress in the innovative methods and techniques adapted for the cost-effective production of beer, including key advances, potential applications and limitations. Therefore, keeping in view the demands of beer in human daily life, there is an extensive need to commercialize these processes by developing and optimizing novel strategies for cost-effective beer production.
