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Vergleichende Studie über die Zusammensetzung der Rückstände von Craft Beer

Vergleichende Studie über die Zusammensetzung der Rückstände von Craft Beer

Newton Carlos Santos / Sâmela Leal Barros / Semirames Silva

54,90 €
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Editorial:
KS OmniScriptum Publishing
Año de edición:
2023
Materia
Química
ISBN:
9786206408369
54,90 €
IVA incluido
Disponible

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Sobre IBD

Bier ist ein alkoholarmes Getränk, das durch Gärung hergestellt wird und dessen Hauptbestandteile Wasser, Hopfen und Getreidemalz sind. Der Herstellungsprozess umfasst eine Reihe von Schritten, von denen einer das Einmaischen ist. Dieser Trester ist ein agroindustrieller Abfall, der bei unsachgemäßer Entsorgung in der Umwelt eine Reihe von Umweltproblemen verursacht. Ziel dieser Studie war es, eine physikalische und chemische Analyse dieses bei der handwerklichen Herstellung von Weizenbier anfallenden Rückstands durchzuführen, um ihn zu verwerten und in Lebensmitteln zu verwenden. Die erhaltenen Proben wurden anhand der folgenden Parameter charakterisiert: Feuchtigkeitsgehalt, Asche, Lipide, Proteine und Kohlenhydrate. Die Analyseergebnisse für den frisch gemahlenen Rohstoff lauten: Feuchtigkeit (8,36%), Asche (1,431%), Lipide (15,60%), Proteine (8,29%), Kohlenhydrate (66,93%). Und für Bagasse: Feuchtigkeit (65,98%); Asche (0,6185%); Fette (14,99%); Proteine (4,25%) und Kohlenhydrate (13,55%). Diese Ergebnisse zeigen, dass dieser Rückstand einen hohen Energiewert und ein großes Potenzial für die Verwendung in verschiedenen Bereichen der Technologie, wie der menschlichen und tierischen Ernährung, hat.

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