Abstract:Brewer's spent grain (BSG) is the main by‐product of the brewing industry. BSG can have diverse end‐users and has a high moisture level. To guarantee good conditions for storage and trade, it is necessary to remove the moisture from the material and use the proper method for the drying process. The phenomenon of water content removal is represented by mathematical models. Empirical and phenomenological models, as well as artificial neural networks (ANN) can be employed for this purpose. Here, we compare the fi… Show more
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