Statistical optimization of methane production from brewery spent grain: Interaction effects of temperature and substrate concentration

Gomes, Marina Mauro; Sakamoto, Isabel Kimiko; Rabelo, Camila Abreu B. Silva; Silva, Edson Luiz; Varesche, Maria Bernadete Amâncio

doi:10.1016/j.jenvman.2021.112363

Cited by 23 publications

(4 citation statements)

References 62 publications

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“…The negative correlations between acetaldehyde and sensors sensitive to alcohol may be associated with the fact that acetaldehyde is often produced from the oxidation of ethanol [8,39]. The same trends were shown for sensor MQ4 (CH 4 ) and acetic acid; this negative correlation was found in breweries, where CH 4 production decreased acetic acid formation [40]. As expected, contamination was positively correlated with diacetyl, and butyric acid was formed when the latter two are mixed.…”

Section: Low-cost E-nose and Beer Chemometricsmentioning

confidence: 59%

Smart Detection of Faults in Beers Using Near-Infrared Spectroscopy, a Low-Cost Electronic Nose and Artificial Intelligence

2021

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Early detection of beer faults is an important assessment in the brewing process to secure a high-quality product and consumer acceptability. This study proposed an integrated AI system for smart detection of beer faults based on the comparison of near-infrared spectroscopy (NIR) and a newly developed electronic nose (e-nose) using machine learning modelling. For these purposes, a commercial larger beer was used as a base prototype, which was spiked with 18 common beer faults plus the control aroma. The 19 aroma profiles were used as targets for classification machine learning (ML) modelling. Four different ML models were developed; Models 1 (M1) and M2 based on NIR (100 inputs from 1596–2396 nm) and M3 and M4 based on the e-nose (nine sensor readings as inputs) and 19 aroma profiles as targets for all models. A customized code tested 17 artificial neural network (ANN) algorithms automatically testing performance and neuron trimming. Results showed that the Bayesian regularization algorithm was the most adequate for classification rendering precisions of M1 = 98.9%, M2 = 98.3%, M3 = 96.8%, and M4 = 96.2% without statistical signs of under- or overfitting. The proposed system can be added to robotic pourers and the brewing process at low cost, which can benefit craft and larger brewing companies.

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Section: Low-cost E-nose and Beer Chemometricsmentioning

confidence: 59%

Smart Detection of Faults in Beers Using Near-Infrared Spectroscopy, a Low-Cost Electronic Nose and Artificial Intelligence

2021

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“…The optimization of operating conditions may be performed with the help of statistical tools. For example, central composite design and response surface methodology were successfully achieved in the AD of BSG, resulting in optimal temperature (35 • C) and substrate concentration (18 g BSG •L −1 ) determination [44]. This energy flux can be sold to generate extra revenues or used directly on a brewery plant to lower its consumption.…”

Section: Energy Recoverymentioning

confidence: 99%

By-Product Valorization as a Means for the Brewing Industry to Move toward a Circular Bioeconomy

Pasquet,

Villain-Gambier,

Trébouet

2024

Sustainability

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Beer production consumes significant amounts of water, energy, and raw materials, and results in the production of various by-products, including wastewater, brewers’ spent grain, yeast and hop. To lower its environmental footprint, by-products may be reclaimed or valorized in agro-food, cosmetic, material, chemical industries, etc. According to most recent research, breweries have the potential to become biorefineries, as they can extract diverse valuable plant-based compounds such as carbohydrates, proteins, lipids, phenolic compounds, platform chemicals, and biopolymers. These biomolecules possess bioactive and physicochemical properties, which can be enhanced through recovery processes. Brewery by-products may be utilized in various industries within the bioeconomy frame. In agro-food systems, extracts can increase final products’ techno-functionalities. Such additives can also help in creating marketing labels such as clean-label healthy, which can further attract potential customers. Businesses can gain economic and socio-environmental benefits by implementing sustainable practices, which can also improve their corporate image. This article outlines recent advancements in the processing and valorization of brewery by-products, ultimately defining an up-to-date, sustainable strategy for clean beer production.

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“…Em estudo de degradação anaeróbia de palha em reatores batelada, Prem et al (2019) associaram a significativa abundância de Hydrogenispora ao fornecimento a longo prazo de ácido acético. Elevada abundância de tal gênero têm sido reportada em outros estudos relacionados à digestão anaeróbia de resíduos de citros (Zhang et al, 2022), assim como, em outros substratos lignocelulósicos (Gomes et al, 2021;Kang et al, 2021).…”

Section: Dysgonomonadaceaeunclassified

Valorização da co-digestão anaeróbia de resíduos sólidos e águas residuárias do processamento de citros: perspectivas para obtenção de biocombustíveis e compostos de interesse biotecnológico

Rocha

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A minha amada companheira, Isabela. Aos meus pais, Maria e Carlos. Ao meu irmão, Jean. E a todos os professores que impulsionaram minha caminhada. Dedico. AGRADECIMENTOSAgradeço primeiramente a Deus, pela saúde, pelas oportunidades que me proporcionou durante toda minha caminhada até aqui, e pelas pessoas que colocou em minha vida.À minha orientadora, Profª. Dra. Maria Bernadete A. Varesche, pela oportunidade de fazer parte de seu grupo de pesquisa, por toda contribuição, dedicação, disponibilidade, paciência, e confiança.Ao Profº. Dr. Edson (Tininho), pela disponibilidade, e pelas valiosas sugestões e contribuições.A toda minha família, por toda palavra de apoio, carinho e confiança depositada em mim. Especialmente aos meus pais Maria e Carlos, e ao meu irmão, pelo amor, cuidado, e compreensão, por serem minha referência, e pelo apoio incondicional na minha caminhada até aqui.À minha amada companheira Isabela, pelo amor, carinho, compreensão, e companheirismo, pela oportunidade de compartilhar muitos momentos felizes, pelo suporte nos momentos difíceis. Sua companhia, com certeza, tornou esta caminhada mais especial.A todos os colegas do LPB, pela agradável convivência, pelas contribuições, conhecimentos compartilhados, por tornarem a rotina no laboratório um constante aprendizado.Às técnicas do LPB, Maria Ângela (Janja), Caroline Sabatini (Carol), Isabel Sakamoto (Bel), e Eloísa Pozzi (Elô), pela valiosa ajuda no dia-dia. Ao João, técnico do laboratório do Instituto de Química da UNESP/Araraquara, pelo auxílio nas análises de limoneno.Aos funcionários das empresas do setor de produção de suco de laranja das cidades de Matão e Araraquara, pela disponibilidade em obter autorização para coleta dos resíduos utilizados no desenvolvimento da pesquisa, e pelo auxílio na realização da coleta.

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Statistical optimization of methane production from brewery spent grain: Interaction effects of temperature and substrate concentration

Cited by 23 publications

References 62 publications

Smart Detection of Faults in Beers Using Near-Infrared Spectroscopy, a Low-Cost Electronic Nose and Artificial Intelligence

Smart Detection of Faults in Beers Using Near-Infrared Spectroscopy, a Low-Cost Electronic Nose and Artificial Intelligence

By-Product Valorization as a Means for the Brewing Industry to Move toward a Circular Bioeconomy

Valorização da co-digestão anaeróbia de resíduos sólidos e águas residuárias do processamento de citros: perspectivas para obtenção de biocombustíveis e compostos de interesse biotecnológico

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