In this research a study is made about the possibility of producing an energy and ecological drink from by-products of the brewing industry. Barley Spent Grains (BSG) is the largest residue or by-product of this industry. It represents 85% of the total by-product generated. BSG is a lignocellulosic material containing about 17% cellulose, 28% non-cellulosic polysaccharides, some arabinoxylans, and 28% lignin. It is available in large quantities and during all seasons of the year. Its main application has been limited to animal feeding. However, due to its high protein and fiber content (around 20% and 70% in dry basis respectively); it can be an attractive adjunct to human nutrition. The work was carried out in the pilot plant of the Faculty of Chemical Engineering of the University of Matanzas, in the Provincial Center for Electromedical Services of the city of Matanzas and in the Research Institute of the Food Industry of the MINAL in Havana City. Basically the study consisted of evaluating 3 formulations of beverages using the BSG treated enzymatically to recover proteins, carbohydrates and aromas of barley malt. These experiments were developed in a mash equipment designed and built with the collaboration of the Food Institute and automated in the Provincial Center for Electromedical Services of Matanzas. A control system was designed and built that allows an increase in efficiency and economy of the process with the consequent environmental benefit.
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