Original paper

Thermo-kinetic, spectroscopic study of brewer’s spent grains and characterisation of their pyrolysis products

Volume: 127, Pages: 8 - 16
Published: Sep 1, 2017
Abstract
Brewer’s spent grains, major by-products of the beverage industries, were obtained from a Nigerian brewery and subjected to pyrolysis at 500 °C. Analytical pyrolysis (Py-GC/MS) was conducted on the original BSG, extractive-free BSG and BSG CH2Cl2 extract. There was a marked difference in the concentration of levoglucosan between the extractive-free BSG (40.5%) and the original BSG (11.5%). The Py-GC/MS detected significant amount of palmitic and...
Paper Details
Title
Thermo-kinetic, spectroscopic study of brewer’s spent grains and characterisation of their pyrolysis products
Published Date
Sep 1, 2017
Volume
127
Pages
8 - 16
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