Brewers Spent Grains Microorganism Reduction via UHT Mixing
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Brewers spent grains (BSG) are microbiologically unstable due to contamination with pathogenic microorganisms like Bacillus Cereus and Enterobacteriaceae, leading to rapid degradation and spoilage, making them unsuitable for human nutrition and resulting in costly waste disposal.
Innovation Solution
A method involving mixing BSG with water to form a homogeneous mixture, followed by heating using Ultra High Temperature (UHT) processing techniques, specifically at 127 to 140 °C for 30 to 90 seconds, to reduce microorganisms by at least 90%, and subsequent drying and grinding to produce a flour suitable for human consumption.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Loss of substance
If BSG is used as animal feed or disposed of as waste, then the harmful microorganisms are contained, but the nutritional value is wasted and disposal costs are incurred
Solution Approach 1:
The patent applies parameter changes by heating BSG to high temperatures (127-140°C) for short durations (30-90 seconds) to alter the thermal state and eliminate microorganisms while preserving nutritional value. This transforms the BSG from a contaminated state to a safe, usable state for human consumption
Solution Approach 2:
The patent converts the harmful effect of microorganism contamination into a benefit by using the heating process to simultaneously eliminate pathogens and improve the BSG's suitability for human nutrition. The same thermal energy that could be seen as a processing burden becomes the mechanism for making the waste product valuable
2Object-affected harmful factors
If BSG is heated to eliminate microorganisms, then safety for human consumption is improved, but energy consumption increases
Solution Approach 1:
The patent applies partial action by using excessive heat (temperatures higher than minimum required) for a short time rather than moderate heat for a long duration. This UHT approach (127-140°C for 30-90 seconds) eliminates microorganisms more efficiently while reducing total energy input compared to prolonged heating methods
Solution Approach 2:
The patent rushes through the heating process by applying high temperature for a very short duration (30-90 seconds), skipping the intermediate stages of gradual heating. This rapid thermal treatment achieves microorganism elimination with minimal energy input and quickly transitions to the next processing stage
3Object-affected harmful factors
If BSG is processed through mixing and heating, then microorganism reduction is achieved, but process complexity increases
Solution Approach 1:
The patent merges multiple functions into a single integrated processing line where mixing, heating, and drying occur in sequence without intermediate handling. The BSG moves continuously through the system, combining what could be separate batch operations into one streamlined process that reduces equipment complexity and operational burden
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This method effectively reduces microorganisms in BSG, enabling its use as human nutrition, reducing waste, and providing an economically and environmentally advantageous solution by converting a costly waste product into a valuable food ingredient.
Implementation Method 1
heating using Ultra High Temperature (UHT) processing techniques, specifically at 127 to 140 °C for 30 to 90 seconds
Implementation Method 2
heating the mixture for a predetermined time at a predetermined temperature such that the amount of microorganisms in the BSG is reduced
Implementation Method 3
mixing, by means of the mixing arrangement, of the BSG and the liquid to form an even mixture
Data Source
Figure 1
Figure 2
Figure 3
AI summary
The present invention relates to a method (300) for reducing an amount of microorganisms in brewers spent grains (BSG). The method (300) comprises feeding (S305) a liquid (120) and the BSG (110) into a mixing arrangement (130), mixing (S310), by means of the mixing arrangement (130), the liquid (120) and the BSG to form a mixture, feeding (S330) the mixture into a heat exchanger (140), and heating (S335), by means of the heat exchanger (140), the mixture for a predetermined period of time at a predetermined temperature such that the amount of microorganisms in the BSG (110) is reduced.