Persistent Link:
http://hdl.handle.net/10150/244819
Title:
Gluten-Free Beer
Author:
Wilhelmi, Roger Francis; Cuthbertson, Trevor; Yang, Jon; Harris, Alex
Issue Date:
May-2012
Publisher:
The University of Arizona.
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.
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.
Type:
text; Electronic Thesis
Degree Name:
B.S.E.
Degree Level:
bachelors
Degree Program:
Honors College; Chemical Engineering
Degree Grantor:
University of Arizona

Full metadata record

DC FieldValue Language
dc.language.isoenen_US
dc.titleGluten-Free Beeren_US
dc.creatorWilhelmi, Roger Francisen_US
dc.contributor.authorWilhelmi, Roger Francisen_US
dc.contributor.authorCuthbertson, Trevoren_US
dc.contributor.authorYang, Jonen_US
dc.contributor.authorHarris, Alexen_US
dc.date.issued2012-05-
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.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.en_US
dc.typetexten_US
dc.typeElectronic Thesisen_US
thesis.degree.nameB.S.E.en_US
thesis.degree.levelbachelorsen_US
thesis.degree.disciplineHonors Collegeen_US
thesis.degree.disciplineChemical Engineeringen_US
thesis.degree.grantorUniversity of Arizonaen_US
All Items in UA Campus Repository are protected by copyright, with all rights reserved, unless otherwise indicated.