Controlling Moisture

Spent grain is a waste product of the brewing industry.  It comes from grains like wheat, barley, corn, and rice that are used in the production of alcohol. Once the grain is fermented and the alcoholic solution drawn off, the material left over is called spent grain.  It is usually very wet with 80% to 85% moisture content.

Wheat, barley, and rye, while similar cereal grains in terms of appearance, have diverse uses in food products and ingredients. From their applications in breadmaking to brewing, to bouillon production and beyond, these grains have specific measurable quality standards. From a miller’s perspective, milling efficiency and grain size play a significant role in judging the quality of raw grains. Elsewhere in the food processing chain, measurable properties like moisture, protein, ash, and others can be payment criteria for food & feed ingredients companies. MoistTech offers solutions to analyze soil extracts, verify the quality of wheat, barley & rye grains, and to examine flours. Prevention of excess moisture leading to bacteria or mold growth, quality control and brand protection

If not dried immediately, spent grain will spoil within a day or two.  Whether it is offered to farmers for free disposal, or it is sold as fuel pellets, the spent grain must be dried.  Drying removes the time sensitivity of the spent grain and increases the shelf life.  It can then be mixed with combustible material to create biomass fuel pellets.

By mounting sensors from MoistTech Corp. above your assembly line, you can tell when spent grain moisture content is out of bounds.  We have developed the IR-3000 which is a new state-of-the-art technology sensor that can exceed your expectations. Save rework, downtime, and all the costs associated with it by being alerted when things start to go bad.  Make the necessary adjustments and continue without incurring huge costs.