Gluten-Free Beer
dc.contributor.author | Wilhelmi, Roger Francis | |
dc.contributor.author | Cuthbertson, Trevor | |
dc.contributor.author | Yang, Jon | |
dc.contributor.author | Harris, Alex | |
dc.creator | Wilhelmi, Roger Francis | en_US |
dc.date.accessioned | 2012-09-18T22:08:39Z | |
dc.date.available | 2012-09-18T22:08:39Z | |
dc.date.issued | 2012-05 | |
dc.identifier.citation | Wilhelmi, Roger Francis, Cuthbertson, Trevor, Yang, Jon, & Harris, Alex. (2012). Gluten-Free Beer (Bachelor's thesis, University of Arizona, Tucson, USA). | |
dc.identifier.uri | http://hdl.handle.net/10150/244819 | |
dc.description.abstract | The goal of the project is to design a plant that is capable of converting feedstock of primarily sorghum into a gluten-free beer. This product is intended to be sold as a replacement of malt based beers for consumption by those who suffer from celiac disease or other gluten intolerances. The waste streams from this process include spent grains and yeast, and will be given to ranchers for the use as animal feed. This beer is created through a standard fermentation process. This includes mashing, boiling, filtering, fermenting, maturing, and packaging for distribution. A process hazard analysis was conducted to identify and help reduce safety and environmental hazards. An economic analysis showed that the plant's net present value for a project life of ten years with an interest rate of 15% is $1.08 million; therefore, it was recommended that the plant be built at this time. Future work includes scaling up the process for better profit margins, and finding more ways to reduce the amount of water and energy used. | |
dc.language.iso | en | en_US |
dc.publisher | The University of Arizona. | en_US |
dc.rights | Copyright © is held by the author. Digital access to this material is made possible by the University Libraries, University of Arizona. Further transmission, reproduction or presentation (such as public display or performance) of protected items is prohibited except with permission of the author. | en_US |
dc.rights.uri | http://rightsstatements.org/vocab/InC/1.0/ | |
dc.title | Gluten-Free Beer | en_US |
dc.type | text | en_US |
dc.type | Electronic Thesis | en_US |
thesis.degree.grantor | University of Arizona | en_US |
thesis.degree.level | bachelors | en_US |
thesis.degree.discipline | Honors College | en_US |
thesis.degree.discipline | Chemical Engineering | en_US |
thesis.degree.name | B.S.E. | en_US |
dc.description.admin-note | Removed permission form from PDF and replaced file June 2023 | |
refterms.dateFOA | 2018-06-20T07:17:21Z | |
html.description.abstract | The goal of the project is to design a plant that is capable of converting feedstock of primarily sorghum into a gluten-free beer. This product is intended to be sold as a replacement of malt based beers for consumption by those who suffer from celiac disease or other gluten intolerances. The waste streams from this process include spent grains and yeast, and will be given to ranchers for the use as animal feed. This beer is created through a standard fermentation process. This includes mashing, boiling, filtering, fermenting, maturing, and packaging for distribution. A process hazard analysis was conducted to identify and help reduce safety and environmental hazards. An economic analysis showed that the plant's net present value for a project life of ten years with an interest rate of 15% is $1.08 million; therefore, it was recommended that the plant be built at this time. Future work includes scaling up the process for better profit margins, and finding more ways to reduce the amount of water and energy used. |