Evaluación económica del aprovechamiento de residuos líquidos y semilíquidos de la producción de cerveza

Abstract

Due to the fact that the beer production leaves between six and eight liters of residues after just one liter of beer [1], it is important to find the way to deal with those residues making them useful and giving and aggregate value. The corporations try to sell these residues and bagasse, because they need to be treated before throwing them away to the environment. The problem is that the treatments involve high costs for the companies and it is an opportunity to find what to do with them. Those residues are full of organic components which can be potentially sub-products or raw material to bring out other products such as vinegar, yeast, alcohol and biofuels. In order to develop the project, technical and economic studies were done which their results are explained along the document, in case of economic study, three scenarios where considered (Optimistic, Normal and pessimistic). Finally, these results concluded that producing vinegar from beer production wastes is technically and economic viable.