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The preservation of spent brewers grains by the application of intermediate moisture food technology


Journal of the Science of Food & Agriculture 31(10): 1059-1065
The preservation of spent brewers grains by the application of intermediate moisture food technology
Spent brewers' or distillers' grains are normally disposed of in the wet form, in which they spoil rapidly, or after drying, which is costly. Alternatively, the storage life of wet grains may be extended by ensiling, which involves on-farm control and equipment. This investigation examines the preservation of spent grains by lowering the water activity of the material using molasses and further stabilizing the mixture by incorporating an anti-mycotic agent. Investigations at laboratory-scale and pilot-scale are reported culminating in the successful stabilization of the wet grains by the incorporation of 30% of beet molasses and 0.3% of potassium sorbate into the grains after preliminary centrifugation. For effective preservation, the stabilized grains should be consolidated in plastic bags followed by closing to leave the minimum possible headspace in the bags.


Accession: 006740028

DOI: 10.1002/jsfa.2740311014



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