POLIKSENI DRAZHO, LULJETA PINGULI, ROZANA TROJA, ILIRJAN MALOLLARI, TERKIDA PRIFTI
KEYWORDS : Brewery Spent Grain (BSG), degradation, prediction, mathematical models (Arrhenius model), microbiological models, stability.
Abstract :
Predicting the degradation kinetics of Brewery Spent Grain (BSG) is crucial for optimizing preservation strategies and minimizing quality loss during storage. Key environmental parameters, such as temperature, pH, and moisture content, significantly influence the degradation rate by affecting microbial activity and biochemical stability. Temperature is one of the primary physical parameters that can either promote or inhibit the rate of biochemical reactions, thereby influencing microbial activity. In this context, the classical Arrhenius model was applied to predict the effect of temperature on biochemical reaction rates. The environmental pH also plays a critical role in BSG preservation. It can act as either an inhibitor, or an activator of enzymatic and microbial processes, particularly influencing the development of pathogenic microorganisms. One of the most critical characteristics of fresh, untreated BSG is its high moisture content and water activity, which create ideal conditions for microbial proliferation. The degradation kinetics of BSG is analyzed using well-established microbiological models, incorporating the effects of temperature, pH, and moisture to make mathematical predictions. Accurately modeling degradation kinetics helps identify optimal environmental conditions to minimize BSG degradation. These models hold significant value in engineering applications, as they can be integrated into automated control systems that utilize sensors to continuously monitor environmental parameters. Integrating mathematical models with experimental data, enables the development of effective strategies to slowdegradation, enhance efficiency, and preserve product quality.