Show simple item record

dc.contributor.authorWilhelmi, Roger Francis
dc.contributor.authorCuthbertson, Trevor
dc.contributor.authorYang, Jon
dc.contributor.authorHarris, Alex
dc.creatorWilhelmi, Roger Francisen_US
dc.date.accessioned2012-09-18T22:08:39Z
dc.date.available2012-09-18T22:08:39Z
dc.date.issued2012-05
dc.identifier.citationWilhelmi, Roger Francis, Cuthbertson, Trevor, Yang, Jon, & Harris, Alex. (2012). Gluten-Free Beer (Bachelor's thesis, University of Arizona, Tucson, USA).
dc.identifier.urihttp://hdl.handle.net/10150/244819
dc.description.abstractThe 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.isoenen_US
dc.publisherThe University of Arizona.en_US
dc.rightsCopyright © 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.urihttp://rightsstatements.org/vocab/InC/1.0/
dc.titleGluten-Free Beeren_US
dc.typetexten_US
dc.typeElectronic Thesisen_US
thesis.degree.grantorUniversity of Arizonaen_US
thesis.degree.levelbachelorsen_US
thesis.degree.disciplineHonors Collegeen_US
thesis.degree.disciplineChemical Engineeringen_US
thesis.degree.nameB.S.E.en_US
dc.description.admin-noteRemoved permission form from PDF and replaced file June 2023
refterms.dateFOA2018-06-20T07:17:21Z
html.description.abstractThe 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.


Files in this item

Thumbnail
Name:
azu_etd_mr_2012_0206_sip1_m.pdf
Size:
2.952Mb
Format:
PDF

This item appears in the following Collection(s)

Show simple item record