CONSERVATION OF PRESSED BREWERS GRAIN WITH POTASSIUM SORBATE

Pressed brewer's grain has a finer structure and a higher dry matter c ontent than conventional brewer's grain and only tracer of sugar. Ther efore, it is not ensilable. But without conservation it perishes withi n a few days. A technique is described for preservation (stabilization ) of the pressed brewer's grain. A ploughshare-mixer was used to homog eneously mix pH-reducing phosphoric acid with the preserving agent pot assium sorbate. The molar concentration on undissociated organic acids is especially effective against deteriorating microorganisms. As a co nsequence the relationship emerges between the term of stability and t he dose rate of potassium sorbate for different pH in the pressed brew er's grain, The necessary dose rate of potassium sorbate at different pH of pressed brewers grain for different terms of stability is discer nible in a nomogramme.