Proposta para utilização de resíduo industrial cervejeiro

• Autor(a) principal: Machado, Gabriel Peleskcis
• Data de Publicação: 2023
• Outros Autores: Lourenço Sobrinho, Leonardo
• Tipo de documento: Trabalho de conclusão de curso
• Idioma: por
• Título da fonte: Repositório Institucional da UTFPR (da Universidade Tecnológica Federal do Paraná (RIUT))
• Texto Completo: http://repositorio.utfpr.edu.br/jspui/handle/1/37436
• topic: Leveduras; Produtos biológicos; Cerveja - Indústria; Resíduos industriais; Economia social; Yeast; Biological products; Beer industry; Factory and trade waste; Social economic; CNPQ::ENGENHARIAS::ENGENHARIA QUIMICA

The beer industry has a significant production presence in Brazil, producing approximately 15 billion liters per year. Despite contributing 2% to the national GDP, this industry generates some by-products that could be better utilized: malt residue, hot trub, and wet yeast. Wet yeast constitutes 15% of the by-products in this industry. Typically used as an ingredient in animal feed due to its high nutritional value-being a source of proteins, fibers, B-complex vitamins, carbohydrates, and lipids-it has potential applications in human nutrition. There are already precedents of yeast products available in the market, such as flakes, tablets, or powder. Circular Economy is a model where cycles are applied in the production chain, utilizing waste from one process as raw material for the same or another process. Its goal is to reduce environmental impacts, decrease the extraction of natural resources, and add value to waste that would otherwise be discarded. This study aims to create sustainable alternatives for wet yeast (Saccharomyces cerevisiae) residues from the beer industry. To achieve this, the study proposes to implement a recovery method and find alternatives for a high-value product derived from wet yeast residue. The contribution of this study lies in the application of a residue washing methodology, establishing a step-by-step process for its de-bittering. It compares the efficacy of two drying methods, oven drying, and freeze-drying. Additionally, the study suggests using wet yeast residue as vegan protein, incorporating it into foods such as flour to enhance the nutritional value of bread, cookies, pancakes, snacks, among others. Furthermore, yeast has the potential to be used as a growth medium or as a protein enhancer in the growth medium for other microorganisms.