Procedure for processing brewer's yeast by-products

Abstract

The present invention relates to a method for processing a brewer's yeast by-stream in a biorefinery by distillation, where the brewer's yeast by-stream consists essentially of a water-alcohol mixture and yeast cells, comprising: separating the yeast cells from the water-alcohol mixture by means of an evaporation process in an evaporator and drying the separated yeast cells by spray drying using an evaporative air stream, where the evaporative air stream has a temperature of approximately 190°C-200°C and the separated yeast cells are in contact with the evaporative air stream for approximately 15-20 seconds.

Description

2 SUMMARY OF THE INVENTION The invention concerns a process for the processing of a brewer's yeast by-stream in a biorefinery, in which yeast cells and a water-alcohol mixture are separated by means of an evaporation process. The yeast cells are subsequently dried by spray drying with a heated air stream, resulting in a powder with a unique grain size and texture. The intermediate water-alcohol mixture undergoes distillation according to claim 1. Preferred forms are given in claims 2 to 12. In a second aspect, the invention concerns yeast cell granules according to claim 13. In a third aspect, the invention concerns a distillate according to claim 15. In a fourth aspect, the invention concerns a water-alcohol mixture according to claim 16. 15 DETAILED DESCRIPTION The term 'beer yeast side stream' refers in the current invention to the residual yeast stream obtained from breweries, which comprises both yeast cells and a water-alcohol mixture.20 In the present invention, the term 'evaporation process' refers to the process of separating yeast cells from a water-alcohol mixture by means of evaporation in an evaporator. 25 The term 'spray drying' refers to a process in which separated yeast cells are dried by atomizing them in a chamber with a stream of heated air, whereby the moisture evaporates rapidly and the separated yeast cells are converted into a drying powder. This powder has a specific grain size and texture. 30 The term 'mechanical vapor compression' refers to the process of compressing the vapor fraction generated during evaporation, which comprises a water-alcohol mixture. The term 'volume average particle size' refers to the average particle size of the yeast, calculated on the basis of the total volume of the particles in a given sample. This implies that larger particles, which occupy a larger volume BE2024 / 5931 3, have a greater influence on the final average particle size than smaller particles.This measurement is crucial for assessing the consistency and quality of the yeast powder. The term 'sterilization step' specifically refers to the process step in which the condensed water-alcohol mixture is exposed for a certain duration to a temperature high enough to eliminate unwanted microorganisms and thus ensure the safety and quality of the final product. The term 'intermediate water-alcohol mixture' refers to the mixture formed after the evaporation process. The term 'distillation column' refers to a vertical structure used in the distillation process to separate different components of a liquid mixture based on their boiling points. It works by heating the mixture, causing the components to evaporate and condense at different heights in the column. This process utilizes a significant amount of thermal power to achieve the desired purity of the distillate.20 The term 'plates' refers to the plates within the distillation column that are used to facilitate the separation of components. The term 'water-ethanol mixture' refers to the mixture obtained by the method described in the invention. 25 The term 'intermediate water-alcohol mixture' refers to a mixture that is obtained by the invention. The term “D50 value” of a volumetric measurement with dynamic light scattering (DLS) represents the median diameter of the particle size distribution. It is the diameter at which 50% of the total volume of the measured particles is smaller than the D50 value and 50% is larger. “A”, “the” and “the” in this document refer to both the singular and the plural unless the context clearly implies otherwise. For example, “a segment” means one or more than a segment.BE2024 / 5931 4 When “approximately” or “around” is used in this document for a measurable quantity, a parameter, a duration or moment, and the like, variations are meant of + / - 20% or less, preferably + / - 10% or less, more preferably + / - 5% or less, even more preferably + / - 1% or less, and even 5% more preferably + / - 0.1% or less than the quoted value, insofar as such variations apply to the described invention. However, this must be understood to mean that the value of the quantity for which the term “approximately” or “around” is used is itself specifically disclosed. 10 The terms “comprising”, “comprising”, “consisting of”, “consisting of”, “provided with”, “contain”, “containing”, “include”, “containing” are synonyms and are inclusive or open terms that indicate the presence of what follows, and that do not exclude or prevent the presence of other components, characteristics, elements, members, steps, known from or described in the standard technique.15 The citation of numerical intervals by the endpoints includes all integers, fractions and / or real numbers between the endpoints, including these endpoints. Unless otherwise defined, all terms used in the description20 of the invention, including technical and scientific terms, have the meaning as they are generally understood by the expert in the technical field of the invention. For a better assessment of the description of the invention, the following terms are explicitly explained. 25 In a first aspect, the invention concerns a method for processing a brewer's yeast by-stream in a biorefinery via distillation, where the brewer's yeast by-stream consists mainly of a water-alcohol mixture and yeast cells, comprising the separation of the yeast cells from the water-alcohol mixture by means of an evaporation process in an evaporator.The drying of the separated yeast cells by spray drying using a heated air stream, characterized by the fact that the heated air stream has a temperature of approximately 190°C-200°C and that the separated yeast cells are in contact with the heated air stream for approximately 15-20 seconds. BE2024 / 5931 5 The spray dryer plays a role in the process by transforming the thickened yeast into a powder with unique properties. The inlet temperature of the air stream, defined as the temperature at the entrance of the spray dryer, varies between 190°C and 200°C, and the drying time, the time of contact of the separated yeast cells with the heated air stream, is 15-20 seconds. These parameters have been carefully optimized to guarantee uniform particle size and high product quality, which is essential for applications in the feed and pet food markets, among others.It is important to note that the airflow inlet temperature is not limited to the specified range; in a further configuration, the inlet temperature can vary between 180°C and 210°C, more preferably between 185°C and 205°C, even more preferably between 187°C and 203°C, and most preferably between 189°C and 201°C. The drying time can also vary, in a further configuration between 10 and 25 seconds, more preferably between 12 and 23 seconds, even more preferably between 14 and 22 seconds, and most preferably between 15 and 20 seconds. The spray drying process, in combination with the energy-saving separation of yeast cells from the water-alcohol mixture, optimizes the functional properties of the powder. This results in more efficient production flows and lower energy costs, contributing to a more sustainable process for the food and pet food market. The powder produced has a smaller particle size and finer distribution than comparable products on the market.These properties make the powder particularly suitable for applications where a fine texture and a light color are desired.25 In a preferred version, the process is carried out where the evaporation process takes place at a pressure between 0.20 and 0.35 bar. In a further version, the process is carried out at a temperature of 65°C to 74°C.30 In a preferred version, the process is carried out at a pressure range of 0.20 to 0.35 bar and a temperature range of 65 to 74°C, where these parameters contribute to energy-efficient evaporation. Optionally, the pressure can be further optimized within a range of 0.1 to 0.4 bar, with a preference for a range of 0.15 to 0.35 bar, and even more preference for a range of 0.20 to 0.3 bar. The temperature can also be adjusted within a range from 60 to 80°C, with a greater preference for a range of 65 to 75°C, and an even greater preference for a range of 68 to 72°C.These specific pressure and temperature ranges BE2024 / 5931 6 have been preferably chosen to maximize operational efficiency and minimize energy costs. In a further preferred configuration, the pressure and temperature settings can be optimized for different phases of the evaporation process.5 For example, in a first phase, the pressure can preferably be between 0.20 and 0.3 bar, while the temperature is preferably between 65 and 70°C. In a second phase, the pressure can preferably be between 0.25 and 0.35 bar, with a temperature preferably between 70 and 74°C. This phased approach can optionally result in an even more efficient separation of ethanol and water from the yeast stream.10 Furthermore, in a preferred configuration, mechanical vapor compression (MVR) can be applied to compress the vapor to a pressure of preferably 0.1 to 0.15 bar, with a temperature increase of preferably 7 to 11°C. This MVR technique contributes to further energy savings through the reuse of vapor,15 which offers an additional benefit in terms of lower operating costs.According to a preferred form of execution, the method involves a vapor fraction generated during the evaporation process, comprising the water-alcohol mixture, undergoing mechanical vapor compression. The vapor fraction is then further compressed to a vapor pressure of 0.1-0.15 bar and the vapor fraction undergoes a temperature increase of 7-11°C relative to the beer yeast side stream in the evaporator. In a preferred configuration, the process includes the application of mechanical vapor compression (MVR) for improved energy efficiency. Optionally, the vapor fraction released during the thickening process is mechanically compressed, whereby it is returned to the system at an increased pressure and temperature. This process makes it possible to reuse the thermal energy that would otherwise be lost within the system. The reused heat contributes to a significant reduction in external energy requirements, thereby improving the overall energy efficiency of the process.According to a preferred load-bearing design, the procedure takes place in which an evaporation process is carried out at a pressure between 0.20 and 0.35 bar and a temperature of 65°C to 74°C. Subsequently, the temperature of the compressed vapor is increased by 7 to 11°C, whereby any temperature increase BE2024 / 5931 7 within this range can be considered a target value. This leads to an increased evaporation capacity, which results in a faster separation of the water-alcohol mixture. The pressure of the vapor can preferably vary, with a range between 0.1 and 0.15 bar considered ideal, although lower or higher values ​​within reasonable limits can also be considered.5 The use of excess vapor for preheating the incoming liquid is another important feature of this invention, which results in further energy savings. This approach, together with the mechanical vapor compression distinguishes the process from other known processes, such as those described in the state of the art.The result is a production process that is not only economically advantageous but also contributes to environmental sustainability by making efficient use of available resources and minimizing waste. By using MVR, the thermodynamic efficiency of the evaporation process can be further optimized. In a preferred implementation, mechanical vapor compression is integrated with other process steps, such as the preheating of the incoming liquid by means of excess vapor. This ensures a further reduction in energy consumption and contributes to an increased productivity of the biorefinery process. The application of MVR in this process also optionally offers benefits in terms of sustainability, as it contributes to a reduction of the ecological footprint. The efficient reuse of energy sources reduces dependence on fossil fuels and supports the transition to more sustainable production methods.Preferably, the excess vapor released during the process can also be used to preheat the incoming yeast stream. This reuse strategy30 can optionally contribute to a further reduction of energy costs and an increase in overall process efficiencies. In an even more preferred implementation, the sterilization step can be carried out at a temperature of 80 to 85°C for 10 to 15 seconds, which contributes to the safety and quality of the end product.35 BE2024 / 5931 8 According to a preferred load-bearing implementation form, the method involves mechanical vapor compression taking place in two steps, where a second step includes a pump with an energy consumption of 35-45 kW. In a preferred configuration, the process for thickening beer yeast includes the use of mechanical vapor compression. This process preferably improves energy efficiency by compressing the vapor in the first step to a pressure of 0.1 to 0.15 bar, with a temperature increase of 7 to 11°C. In a more preferred configuration, the pressure can vary between 0.05 and 0.20 bar, with a temperature increase of 5 to 12°C, and even more preferred between 0.08 and 10. 0.18 bar with a temperature increase of 6 to 10°C. This stepwise compression ensures that energy costs are significantly reduced, which contributes to a more sustainable process. In a further preferred execution, the second step of the mechanical vapor compression is carried out at a pressure of 0.20 to 0.35 bar, whereby the temperature is further increased by 7 to 11°C. The pressure is more preferred between 0.15 and 0.4 bar, with a temperature increase of 6 to 12°C, and even more preferred between 0.18 and 0.33 bar with a temperature increase of 7 to 10°C. Through this two-step approach, the process can further optimize energy efficiency, which not only lowers operating costs but also reduces the ecological footprint. The use of mechanical vapor compression is preferably integrated with other process steps, such as preheating the incoming liquid with excess vapor.This can preferably contribute to a further reduction of energy consumption, making the process more economically attractive. In a more preferred configuration, the excess vapor can be used to preheat the liquid to temperatures between 50 and 70°C, more preferably between 55 and 65°C, and even more preferably between 58 and 63°C. In a preferred configuration of the process, at least one heat exchanger is heated by the vapor fraction generated during the evaporation process, resulting in improved energy efficiency through heat reuse. This reuse of heat leads to a significant reduction in operating costs and contributes to a more sustainable process. In a further 35 embodiment, the brewer's yeast side stream in the heat exchanger is heated by this vapor fraction, which leads to more efficient preheating and a reduction BE2024 / 5931 9 of the total energy requirement. This not only reduces energy costs but also increases the speed of the process, resulting in higher productivity.In an even more advanced design, two heat exchangers are heated by the vapor fraction generated during the evaporation process, which optimizes heat transfer and increases the thermal efficiency of the process. This improves the consistency of product quality. Additionally, in another design, the vapor fraction is first mechanically compressed before heating the two heat exchangers and subsequently heats the brewer's yeast side stream, resulting in a further reduction of energy consumption and improved temperature control. This leads to a more stable process and reduces the risk of thermal degradation of the ingredients. In another preferred configuration, the process can also benefit from the specific sterilization step, in which the liquid is briefly heated to 80-85°C for 10-15 seconds. This step can preferably improve the microbial safety of the final product15, thereby ensuring the quality and shelf life of the powder and the ethanol.This combination of steps and parameters makes the process not only more efficient but also more versatile in the application of the end products. According to a preferred execution form, the process takes place so that the separated yeast cells after spray drying have a volume average particle size (D50) of 50µm. In a preferred execution, the yeast powder comprises a specific average particle size of 50µm, which optionally promotes the uptake of nutrients in animal feed. This smaller particle size can increase animal acceptability, while ensuring consistent product quality that meets customer expectations. The yeast powder with these specific properties can be more attractive to the feed and pet food market, which may result in increased market acceptance and customer satisfaction. It is optional that the average particle size of the powder varies within a range of 40 to 70 µm, more preferably between 45 and 65 µm, and even more preferably between 48 and 60 µm.This variation in particle size can increase the versatility of the powder by adapting it to different animal feed needs and market preferences. BE2024 / 5931 10 In a further preferred execution, the powder can be obtained by a spray drying process in which the inlet temperature, the heated air entering the spray dryer, and the outlet temperature, the temperature after drying, are precisely controlled to achieve the desired particle size. This process can preferably take place at an inlet temperature ranging from 180 to 210°C, or preferably between 190 and 200°C, and an outlet temperature ranging from 80 to 90°C, or preferably between 82 and 86°C. Through these temperature settings, the consistency of the powder quality can be ensured, which can increase market acceptance. Furthermore, the viscosity of the thickened brewer's yeast in the secondary flow prior to drying can play an important role in the final particle size of the powder.In a preferred configuration, the viscosity of this stream is tailored to the specific drying conditions to achieve the desired particle size. It is optional for the viscosity to vary depending on the specific composition of the stream, which allows for precise control of the process parameters. In a further preferred configuration, mechanical separation methods can be applied to improve the efficiency of the separation process, which can contribute to the production of powder with a uniform particle size. These methods can include, for example, centrifuges or decanters, which optionally reduce fouling and optimize the separation of solid and liquid components. This can promote the production of a consistent powder, which can improve overall product quality and customer satisfaction. In a preferred configuration, the condensed water-alcohol mixture undergoes a sterilization step that significantly reduces the microbial load.This process preferably involves heating the mixture to a temperature high enough to effectively eliminate microorganisms, while maintaining the integrity of the ethanol. The temperature for this sterilization step is preferably between 60 and 100°C, preferably between 70 and 95°C, preferably between 75 and 90°C, preferably between 80 and 85°C, and most preferably around 82°C. This sterilization ensures that the final product is safe for further processing or consumption and meets food safety requirements.35 BE2024 / 5931 11 The sterilization process can optionally be carried out using direct or indirect heating techniques, depending on the specific requirements of the application. Direct heating can, for example, be achieved by injecting steam into the mixture, while indirect heating can be realized through the use of heat exchangers.In a preferred configuration, sterilization5 is performed for a duration that varies depending on the chosen temperature, preferably between 5 and 30 seconds, preferably between 8 and 25 seconds, preferably between 10 and 20 seconds, preferably between 12 and 18 seconds, and most preferably around 15 seconds. 10 By integrating this sterilization step into the process, the safety and usability of the end product for further applications are significantly improved. This is particularly important in applications where the end product is used in the food or beverage industry, where strict hygiene standards must be adhered to. Furthermore, the sterilization step can optionally contribute to extending15 the shelf life of the product by minimizing microbial activity. The sterilization step is therefore an important addition to the process, which can optionally be adapted to specific requirements of different market segments or production conditions.20 According to a preferred carrying form, the procedure comprises that the vapor from the evaporation process is condensed and contains a condensed water-alcohol mixture and subsequently undergoes a sterilization step at 80-85°C for 10-15 seconds. 25 In a further implementation form, the process can also include a specific sterilization step, in which the liquid is sterilized at a temperature of 80-85°C for 10-15 seconds. This step is not only intended to ensure the safety and quality of the end product, but also contributes to the overall efficiency of the process by eliminating possible contamination.30 In a preferred implementation, mechanical vapor compression is combined with a specific sterilization step, in which the liquid is heated to a temperature between 80 and 85°C for 10 to 15 seconds. This sterilization step can optionally be further adapted to ensure the safety and quality of the end product35, depending on the specific requirements of the production process.BE2024 / 5931 12 According to a preferred implementation form, the procedure entails that the heated air stream after spray drying has an outlet temperature of 81-85°C and a relative humidity of 11-13%. In a preferred implementation, the process entails a controlled outlet temperature5 of 81-85°C and a relative humidity of 11-13% during the spray drying of the separated yeast cells. These parameters contribute to optimal heat transfer, which results in efficient drying of the separated yeast cells. This process can lead to a consistent moisture content in the final product, which contributes to improved product quality without damaging the cells10 through overheating. The controlled outlet temperature is preferably between 70 and 90°C, more preferably between 75 and 88°C, even more preferably between 78 and 86°C, and most preferably between 81 and 85°C. The relative humidity level is preferably between 10 and 15%, more preferably between 11 and 14%, even more preferably between 11.5 and 13.5%, and most preferably between 11 and 13%.By maintaining these specific conditions, the process can preserve the integrity of the separated yeast cells, which is essential for obtaining a final product with a light color and non-granular texture. These properties are particularly valuable for applications in the feed & pet food market, where product consistency and quality are of great importance. According to a preferred execution form, the procedure includes a step in which the separated yeast cells dry for another 20 seconds at 35°C after spray drying. In a further preferred execution, spray drying can be carried out in an environment where airflow and pressure are carefully controlled to optimize the drying speed. The drying speed is preferably between 10 and 25 seconds, more preferably between 12 and 22 seconds, even more preferably between 14 and 20 seconds, and most preferably between 15 and 20 seconds. The combination of these controlled parameters ensures that the process is not only energy-efficient, but also results in a final product that meets the high demands of the market.By carefully regulating the moisture content and temperature BE2024 / 5931 13, the process can contribute to lower energy costs and higher productivity, which is economically beneficial for the production of yeast powder. In a preferred configuration, the yeast powder production process includes a post-drying process at a temperature of approximately 35°C, in which the moisture is uniformly removed without causing thermal damage to the powder. This process can optionally be improved by the addition of a surface vapor removal step, which is specifically aimed at removing excess vapor from the surface of the powder particles. This post-drying step is preferably designed to increase the quality of the final product by maintaining the integrity of the powder particles and minimizing unwanted agglomeration. Preferably, the drying period lies within a range of 15 to 25 seconds, with greater preference given to a period between 18 and 22 seconds, and 15 and even more preference to a period of 20 seconds.This timeframe ensures that the moisture content of the powder is reduced in a controlled manner, resulting in a final product with a consistent texture and a finer distribution of particle size. The yeast powder obtained by this method prefers to have a light color and a smooth, non-granular texture, which makes it attractive for use in the feed & pet food market. The unique properties of the powder, such as the smaller particle size and finer distribution, are achieved through careful management of the process parameters during both the welding and the post-drying steps. In a further preferred execution, the process can make use of a controlled supply of air or gas during post-drying to promote the removal of surface vapor. The temperature of this air or gas is preferably between 30 and 40°C, with a greater preference for a range of 32 to 38°C, and even more preference for a temperature of 35°C.This controlled supply contributes to the efficiency of the post-drying process and helps maintain the desired product quality. 35 BE2024 / 5931 14 Through the use of these drying methods, the yeast powder can exhibit improved shelf life and stability, making it suitable for long-term storage and transport without loss of quality. According to a preferred execution method, the procedure involves forming an intermediate water-alcohol mixture after the evaporation process with an ethanol content of at least 6.5%. In a preferred execution, increasing the ethanol content in the intermediate water-alcohol mixture to 6.5% contributes to an efficient distillation process by optimizing the separation of ethanol and water. This can result in a reduction of the energy requirement per 10% of ethanol produced. The ethanol content of 6.5% in the intermediate mixture can preferably be obtained through careful control of the parameters in the concentration process, in which the evaporator plays a crucial role.15 Preferably, the evaporator can be operated under negative pressure conditions ranging from 0.20 to 0.35 bar, with a temperature preferably between 65 and 74°C. This specific setting of the evaporator contributes to the efficient removal of water and ethanol, thereby achieving the desired ethanol content in the intermediate mixture. More preferably, mechanical vapor compression (MVR) can be applied to compress the vapor to a lower pressure and a temperature increase of 7-11°C, which contributes to energy-efficient reuse of the vapor. In a further preferred configuration, the liquid can be sterilized at temperatures between 80 and 85°C for 10 to 15 seconds. This sterilization step can be optionally integrated to ensure the safety and quality of the end product. Additionally, excess vapor from the system can be used to preheat the incoming liquid, resulting in further energy savings. 30 Preferably, the ethanol content can be entered into the evaporator 6 after the first purification step.amounts to 5%, while an ethanol content of 85% can be achieved after distillation. The distillation column can be operated with a thermal output of 1 to 1.1 MW, where the bottom temperature is 100 to 103 °C at an overpressure of 0.04 bar. These specific parameters contribute to the optimization of the distillation process, resulting in higher energy efficiency and lower costs. BE2024 / 5931 15 By implementing this preferred design, operating costs can be reduced and the energy efficiency of the process improved, while at the same time the quality of the end product is guaranteed. According to a preferred design, the method involves a distillation column in which a distillate is formed with an ethanol content of at least 85%. In a preferred configuration, the distillation comprises a distillation column. In an even further configuration, a distillate containing 85% ethanol is formed in the distillation column.In a preferred configuration, a distillate is obtained with an ethanol content of 85%, which significantly improves the purity of the ethanol. This increased purity level can enhance the efficiency and suitability of ethanol for various applications, such as vehicle fuel, industrial solvents, and other chemical processes. The production of such a high-quality distillate can optionally be achieved through careful control of the 15 distillation parameters, including temperature, pressure, and reflux ratios within the distillation column. According to a preferred load-bearing design, the operation comprises that the distillation column operates with a thermal output of 1-1.1 MW, a bottom temperature between 100-103°C, and an overpressure of 0.04 bar.20 In a preferred design, the distillation column operates with a thermal output of 1-1.1 MW. In an even further preferred design, the distillation column has a bottom temperature between 100-103°C. In an even further preferred design, the distillation column has an overpressure of 0.04 bar.25 Preferably, the temperature in the distillation column lies between 100°C and 103°C at the bottom, with a pressure of 0.04 bar overpressure. More preferably, the temperature can vary from 99°C at the fifth plate to 79-81°C at the top of the column. The reflux temperature can preferably vary from 50-55°C, with a reflux ratio that is more preferably between 15% and 29%. These specific parameters30 contribute to the production of an ethanol content that more preferably reaches 85%. BE2024 / 5931 16 The feed temperature of the distillation column can preferably be around 78°C, with a feed throughput rate preferably between 4.8 and 7 m³ / µl, depending on the dry matter content of the feed. By carefully managing these parameters, the purity of the produced ethanol can be maximized, which contributes to higher yields and a wider applicability of the end product. In a further preferred configuration, the process can also include a mechanical vapor compression (MVR) system to improve energy efficiency, thereby further reducing energy consumption.These optimizations in the distillation process contribute to the production of high-purity ethanol, which can improve the overall sustainability and economic feasibility of the process. The end product can optionally be used in various market segments that place demands on the purity and quality of the ethanol, such as the pharmaceutical industry, the food industry, and the chemical industry. In a preferred configuration, the invention comprises a distillation column with a thermal output preferably between 1 and 1.1 MW. This output, in combination with carefully controlled pressure and temperature levels, optionally contributes to an improved efficiency of ethanol purification. Due to these controlled conditions, the yield of the purification process can be increased, which in turn leads to lower energy costs. The pressure in the distillation column is preferably set to a value that ensures optimal separation of ethanol and water. This pressure can preferably vary, for example, between 0.03 and 0.05 bar, but preferably between 0.02 and 0.0.5 bar, even more preferably between 0.03 and 0.04 bar, and most preferably around 0.04 bar. Due to these preferences, the distillation column can operate more efficiently, with a better yield of ethanol purification.30 Likewise, the temperature in the distillation column is preferably accurately regulated to optimize purification. The bottom temperature can preferably vary between 99 and 103°C, more preferably between 100 and 102°C, even more preferably between 101 and 102°C, and most preferably around 101.8°C.35 At the top of the column, the temperature can preferably vary between 78 and 82°C, more preferably between 79 and 81°C, and even more preferably around 80°C. BE2024 / 5931 17 The use of a reflux, preferably with a ratio between 10 and 30%, more preferably between 15 and 29%, and even more preferably around 20%, optionally contributes to the increased efficiency of the purification process. This reflux ratio can improve the concentration of ethanol in the final product, which results in higher product quality.In a further preferred configuration, the reflux density can preferably be set to values ​​ranging between 800 and 840 kg / m³, more preferably between 810 and 830 kg / m³, and even more preferably around 820 kg / m³. These settings can further reduce energy costs, which benefits the overall efficiency of the process. According to a preferred configuration, the operation involves the distillation column comprising one or more plates. In a preferred configuration, the distillation column comprises multiple plates that ensure improved ethanol purification quality, resulting in a product with higher purity. These multiple plates in the distillation column are preferably designed to promote optimal separation of ethanol from other components. The ethanol purification quality can optionally be further improved by adjusting the configuration and the number of plates in the column. The distillation column can preferably be equipped with a varying number of plates, for example between 2 and 50 plates.More preferably, the column comprises between 25, 15, and 45 plates; even more preferably between 20 and 40 plates; and most preferably between 25 and 35 plates. This configuration ensures that the distillation column can be flexibly adapted to different process requirements and purity levels desired for the end product. 30 Another preferred aspect of this configuration concerns the ability to adjust the pressure and temperature within the distillation column. The pressure in the column can preferably vary between 0.02 and 0.1 bar, more preferably between 0.03 and 0.09 bar, even more preferably between 0.04 and 0.08 bar, and most preferably between 0.05 and 0.07 bar. Similarly, the temperature in the column can preferably vary between 70 and 110°C, more preferably between 75 and 105°C, even more preferably between 80 and 100°C, and most preferably between 85 and 95°C. BE2024 / 5931 18 In this preferred configuration, the distillation column can also optionally be equipped with an advanced control system that continuously monitors and adjusts the purity of the ethanol product based on real-time data.This system can preferably make use of sensors that measure the concentration of ethanol and other components5, thereby guaranteeing a constant quality of the end product. These advanced control mechanisms can further contribute to the efficiency and effectiveness of the purification process, resulting in an ethanol product that meets the highest market standards. 10 In one aspect of the invention, a process is described for the thickening of beer yeast and the production of powdered ethanol, using a multi-plate distillation column. This process is designed to significantly increase the purity of the produced ethanol, which is an important improvement over existing technologies. 15 The process begins with the purchase of beer yeast by-products from breweries. These by-products comprise valuable components such as yeast cells and ethanol. The goal is to efficiently separate and utilize these components. The by-product is first thickened using an evaporator, whereby a large part of the water and virtually all of the ethanol is removed.This results in two separate streams: a thickened yeast cell stream and a water-ethanol mixture. The separated yeast cells are subsequently dried into a powder specially developed for the feed and pet food market. This powder is distinguished by a smaller particle size and a finer distribution. The process for obtaining this powder involves a spray dryer, in which the drying parameters have been carefully optimized to achieve the desired powder quality. In a further execution of the process, the thickened brewer's yeast stream is subsequently dried into a powder with unique properties, such as a smaller particle size and a finer distribution. This powder is highly sought after in the feed and pet food market due to its specific textures and light color. The drying speeds and the inlet and outlet temperatures of the dryer are carefully controlled to ensure the quality of the final product.The drying speed is preferably between 10 and 30 seconds, more preferably between 12 and 25 seconds, even more preferably between 15 and 20 seconds, most preferably between 17 and 19 seconds. The water-ethanol mixture undergoes a further purification step in a multi-plate distillation column, which significantly increases the purity of the ethanol product. The distillation column is designed so that the ethanol content reaches 85%. Distillation takes place under specific temperature and pressure conditions, with a thermal energy input of 1-1.1 MW. The bottom temperature of the column is between 100.5-101.8°C at an overpressure of 0.04 bar, while the top of the column has a temperature of 79-81°C. The reflux ratio varies from 15-29%, with a reflux temperature of 50-55°C. The specifications of the distillation column make it possible to achieve high purity of ethanol, which is essential for the market value of the product.The purity of the ethanol is further enhanced by the use of a mechanical vapor compression (MVR) system, which compresses the vapor to a lower pressure and a temperature increase of 7-11°C. This contributes to an energy-efficient reuse of the vapor within the process. Moreover, in a further implementation of the invention, the liquid is sterilized at a temperature of 80-85°C for 10-15 seconds. This step is crucial for ensuring the safety and quality of the final product. Sterilization helps eliminate potential contaminants, thereby increasing the reliability of the process. The process also uses excess vapor to preheat the incoming liquid, which leads to further energy savings. This specific application of excess vapor is a distinguishing feature of the invention and contributes to the overall efficiency of the process.30 The described aspects of the process offer significant benefits, including improved product quality, increased energy efficiency, and a sustainable approach by utilizing otherwise wasted fluid flows. The process is designed to meet the specific requirements of the feed & pet food market, with a focus on delivering products with high added value.35 BE2024 / 5931 20 In one aspect of the invention, the process involves the use of excess vapor for preheating incoming fluids. This innovative process offers significant benefits in terms of energy efficiency and cost savings. The core of this invention lies in the effective reuse of energy that would otherwise be lost in conventional processes. By strategically utilizing the excess vapor, which would otherwise be discharged or condensed without further useful application, the energy content of the vapor is optimally utilized to preheat the incoming fluid flow.This reduces the need for external energy sources for heating, which leads to a significant reduction in operating costs.10 In a further embodiment, the process can be optimized by regulating the pressure and temperature of the vapor. It is preferable that the vapor is compressed to a pressure of, for example, 0.1 to 0.15 bar, with a temperature increase of 7 to 11°C relative to the liquid to be heated.15 More specifically, the vapor pressure can vary from a minimum of 0.05 bar to a maximum of 0.20 bar, with a more preferred range between 0.08 and 0.18 bar. As for the temperature increase, this can vary from a minimum of 5°C to a maximum of 15°C, with a more preferred range between 6°C and 13°C. 20 Another important advantage of this process is the reduction of fouling in the system. By using vapor for preheating, the risk of deposition of solids and other impurities in the heat exchangers is reduced. This leads to a longer operational life of the equipment and reduces the need for regular maintenance interventions.25 In an alternative implementation, the process can be further refined by specifying the liquid flow being preheated. For example, the liquid throughput rate can vary depending on the dry matter content, with a preference for a range of 5 to 10 m³ / h, more specifically between 6 and 9 m³ / h.30 By precisely controlling these parameters, the process can be tailored to the specific needs of various applications, thereby further improving efficiency and effectiveness. The use of excess vapor for preheating also offers ecological35 benefits. By improving the energy efficiency of the process, total CO2 emissions are reduced, which contributes to a more sustainable environment. BE2024 / 5931 21 Moreover, the use of a by-product that would otherwise be considered waste contributes to a circular economy by creating valuable products from what would otherwise be considered residual material.In a further embodiment, the process can also be adapted to take advantage of variations in the composition of the incoming liquid stream. Through real-time monitoring and adjustment of process parameters, the system can dynamically adapt to changes in composition, such as variations in ethanol or water concentration, thereby ensuring the consistency and quality of the end product. This makes the process not only more efficient, but also more flexible and better able to respond to changes in the supply chain or market demand. In summary, the use of excess vapor for preheating incoming liquids offers a range of benefits, from energy savings and cost reduction to ecological and operational improvements. These aspects make the process not only innovative, but also particularly valuable in the context of modern industrial production.In one aspect of the invention, the process concerns an innovative method for thickening beer yeast and producing powdered ethanol, using mechanical vapor compression (MVR) to maximize energy efficiency and minimize the ecological footprint. The process begins with the purchase of the entire stream of beer yeast from breweries, which contains valuable components such as yeast cells and ethanol. This stream is first subjected to a thickening step using an evaporator, in which a significant portion of the water and virtually all of the ethanol is removed. This results in two separate streams: thickened beer yeast and a water-ethanol mixture. The application of mechanical vapor compression in this process offers significant advantages. By compressing the vapor, the pressure is lowered and the temperature is increased by 7-11°C, which allows for more efficient reuse of the vapor. This technology not only contributes to energy savings, but also reduces the operational costs and the ecological impact of the process.The use of MVR is particularly advantageous compared to conventional methods, because it reduces the need for external energy sources and increases the overall efficiency of the process. BE2024 / 5931 22 The water-ethanol mixture produced during the thickening step is subsequently purified in the distillation column. The ethanol concentration is increased from 6.5% after evaporation to 85% after distillation, which makes the mixture suitable for sale on the ethanol market. Distillation takes place under specific temperature and pressure conditions to ensure the purity and quality of the final product. The bottom temperature of the distillation column is preferably between 95 and 105°C, more preferably between 98 and 103°C, even more preferably between 99 and 102°C, and most preferably between 100 and 101°C. 10 Another important aspect of the invention is the sterilization step of the liquid, which takes place at a temperature of 80-85°C for 10-15 seconds.This step is crucial for guaranteeing the safety and quality of the end product, because it eliminates possible contaminants and extends the shelf life of the mixture. The sterilization temperature can be adjusted within a range of 70 to 90°C, preferably between 75 and 87°C, even more preferably between 78 and 85°C, and most preferably between 80 and 83°C. Finally, excess vapor is used in the process to preheat the incoming liquid, which leads to further energy savings. This innovative approach to energy recovery contributes to the overall sustainability of the process and strengthens the positioning of the invention as an environmentally friendly solution for the processing of brewer's yeast by-products. A second aspect concerns the invention of yeast cell granules obtained by one of the methods of the current invention. In one third aspect, the invention concerns the distillate obtained by one of the methods of the present invention. 30 In a fourth aspect, the invention concerns an intermediate water-alcohol mixture obtained by one of the methods of the present invention.35 BE2024 / 5931 23 EXAMPLES The present invention will now be further explained by means of the following examples. The present invention is in no way limited to the given examples or to the implementation forms presented in the figures. 5 Example 1. In a first experiment, mechanical vapor compression (MVR) was applied to the vapor fraction generated during the evaporation process of a beer yeast side stream. The vapor fraction was compressed to a pressure of 0.1-0.15 bar with a temperature increase of 9°C, which resulted in a significantly improved energy efficiency. This led to a reduction of total energy consumption by 25%, which was a surprising effect compared to conventional methods without MVR. Example 2.15 The spray drying process was optimized by setting the airflow to a temperature of 195°C and 18 seconds in contact with the airflow. This resulted in a yeast powder with a uniform particle size (D50) of 50 µm and a consistent moisture content.The powder demonstrated improved nutrient uptake in animal feed, which significantly increased market acceptance.20 Example 3. During another experiment, the sterilization step was applied to the condensed water-alcohol mixture at 82°C for 12 seconds. This step reduced the microbial load by 99%, which improved the safety and usability25 of the final product for further processing. Example 4. In an experiment with the distillation column, a thermal output of 1.05 MW was applied, with a floor temperature of 101°C. This resulted in an ethanol purity of 85%, which significantly improved the efficiency of the ethanol purification and reduced energy costs by 15%. Example 5. The combined use of mechanical vapor compression and the use of excess vapor for preheating the incoming liquid led to increased energy efficiency of the entire biorefinery process. This resulted in a 20% lower dependence on external energy sources, which significantly improved the sustainability of the process.It is assumed that the present invention is not limited to any form of realization previously described and that some modifications can be made to the presented example without revision of the attached claims. For example, the present invention is described with reference to specific temperature and pressure conditions, but it is clear that the invention can be applied under other conditions or to other types of yeast streams. It is clear that the method according to the invention, and its applications, are not limited to the presented examples. The present invention is in no way limited to the forms of execution described in the examples and / or.