Evaluation of brewery waste and its reduction methods


1Department of Chemistry, Faculty of Biotechnology and Food, Agricultural University of Tirana, Albania
2Department of Applied Mathematics, Faculty of Natural Sciences, University of Tirana, Albania

*Corresponding author  e-mail: adevolli@ubt.edu.al   

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The aim of this paper is the environmental impact due to brewing process which generate many kinds of wastes such as brewery spent grain, hot trub, residual brewer’s yeast and waste water. The disposal of these wastes into the environment leads to damage to ecosystems owing to their composition rich in organic matter. This research is focused on evaluation of brewery waste before and after application of some methods used to minimize the pollution. There are measured parameters such as: pH, temperature, totals suspended solids (TSS), chemical oxygen demand (COD) and biological oxygen demand (BOD5). Samples are collected from brewhouse, fermentation sector, barrel and bottling systems and also in end of pipe waste water effluent. The results of analysis show that the water discharged directly is out of the norms allowed by the Albanian authorities. The most contaminant part comes from the fermentation sector that has in itself high values of BOD (500-1500 mg/l), COD (650-2500 mg/l) and suspended solids (70-450 mg/l). Waste water from brewhouse, bottling and barrel systems contain significant presence of organic matters from the raw materials used, and a degree of acidity and alkalinity from the cleaning chemicals (pH varies from 3.4-9.8). The collected data were subject to statistical analysis (ANOVA) using the SPSS software (significance level at 0.05). Waste minimization is done by using clean-in-place (CIP) method, neutralization and treated tank for waste waters before it goes to discharge systems. The applications of these methods reduce the organic matters content approximately 40 percent.

Keywords: Keywords: brewery; waste water; organic matter; COD; BOD.

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