Spent Grain Food Additive via pH Adjustment
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Solution Overview
Problem
Spent grain, a significant brewing by-product, poses challenges due to its complex outer layer and high moisture content, leading to microbial growth and spoilage, making it unsuitable for direct human consumption and requiring costly drying processes, while still posing risks from pathogens like Salmonella.
Innovation Solution
A method involving adjusting the pH of moist spent grain to 4.5 or below, using pH regulators, and optionally packaging and treating to control viable cell counts, which creates a microbially safe, stable food additive without the need for drying, thereby addressing microbial risks and extending shelf life.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Duration of action of stationary object
If spent grain is dried to preserve it and reduce microbial growth, then shelf life is extended, but energy consumption and processing cost increase significantly
Solution Approach 1:
The patent changes the pH parameter of spent grain from neutral (around pH 7) to acidic (pH 2-4) by adding food-grade acids. This parameter change creates an environment hostile to microbial growth, allowing spent grain to be stored in a moist state without drying, thus extending shelf life while avoiding the high energy costs of drying processes
Solution Approach 2:
The patent converts the harmful high moisture content (which promotes microbial growth) into a beneficial feature by combining it with acidification. The moisture that would normally cause spoilage is retained, but the acidic pH environment prevents microbial proliferation, turning a disadvantage into an advantage while eliminating the need for energy-intensive drying
2Ease of manufacture
If spent grain is used directly for human consumption, then processing cost is reduced, but microbial safety risks increase due to high moisture content and non-controlled microbial flora
Solution Approach 1:
The patent applies parameter change by adjusting the pH to acidic levels (pH 2-4), which fundamentally alters the microbial safety profile of spent grain. This single parameter change simultaneously reduces processing complexity (no drying or extensive treatment needed) and eliminates microbial safety risks, as the acidic environment prevents pathogen growth
Solution Approach 2:
The patent introduces food-grade acids (citric acid, acetic acid, lactic acid, or malic acid) as an intermediary substance. These acids act as a mediator that bridges the gap between raw spent grain and safe human consumption material, providing both preservation and safety without requiring complex processing
3Object-affected harmful factors
If spent grain is dried and ground into powder for human consumption, then microbial safety is improved, but the complex processing increases cost and energy consumption
Solution Approach 1:
The patent uses pH parameter change (acidification to pH 2-4) as an alternative to thermal drying for ensuring microbial safety. This chemical parameter change achieves the same safety outcome as drying but without the high energy consumption associated with heat treatment and moisture removal
Solution Approach 2:
Instead of removing moisture through drying to ensure safety (conventional approach), the patent inverts the strategy by retaining moisture but changing the pH environment to prevent microbial growth. This inverted approach achieves microbial safety while avoiding energy-intensive drying and grinding operations
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
The method produces a microbially safe, stable food additive with prolonged shelf life, suitable for human consumption, without the energy and cost burdens of drying, and ensures the additive is Salmonella-free.
Implementation Method 1
adjusting the pH of moist spent grain to 4.5 or below, using pH regulators
Data Source
AI summary
The present invention concerns a method for providing a food additive from moist spent grain, comprising adjusting the pH of the spent grain to 4.5 or below by addition of a pH regulator.